The process of elaboration of parmesan cheese begins with skimming the milk collected the previous evening; fresh milk and fermented whey are added. This mixture is placed in a copper vat at 32–35 °C to form the curd, which is finely cut. Afterward, it is heated to 50 °C while being stirred until it forms a paste. The paste is then placed in cheesecloth for draining. Subsequently, the cheese is shaped in a mold; and a marking band is applied. It is then placed in a metal mold and added to a container with a saline solution. Afterward, it is aged for 12–30 months.