This time we’ll take you behind the scenes, for a peek into how this incredible cheese is made. Every single morning in the Emilia Romagna area, 365 days a year, some 330  cheese makers endure in this 800-year old practice. Over the centuries things have changed and production has increased significantly but the essence of how Parmigiano is made has not changed. The milk is still local and raw, from cows feeding only on locally grown forage. Most of the steps in the production have remained manual and time is still crucial: no shortcuts are allowed, with a focus on quality only.
Cheese makers use the milk from the evening milking: by resting overnight it naturally separates and brings the fatter part to the top. Early in the morning this delicious cream top is skimmed and used to make fresh butter, while whole milk from the morning milking is added to the skimmed. The process is very rigorous and occurs in large, bell-shaped copper cauldrons. The addition of calf rennet and fermented whey (very rich in natural lactic ferments and obtained from the processing of the day before) is the following step.
Once the milk coagulates, the curd is broken using a traditional tool called ‘spino’, which looks a bit like those old steel solar system models, but without the planets.  The liquid solution is heated and the cheese granules sink to the bottom. After resting for around thirty minutes the cheese mass is removed by the cheese makers with very skilful, swift movements. Cut into two parts it is then wrapped in its typical cloth. The cheese is then placed in a mould which will give it its final, iconic shape.
Once settled, the Parmigiano Reggiano wheels are immersed in a brine solution for about a month, and it’s in this period of time that the cheese is slowly salted via absorption.
The ageing process begins at this point, and it’s a whole new journey.
For at least 1 year the wheels rest on wooden shelves, they are turned and checked upon frequently, taken care of and nurtured with religious affection.
Only time allows the cheese to develop those exceptionally intense and complex flavours. Just like an aged wine or ham, this is where all the magic happens. Well, not all. Wait until you taste it!

Our Dining Room is Open!

New Hours Of Operation:

Monday – Thursday 12pm – 9pm 

Friday – Saturday 12pm -10pm

Sunday 12pm -8pm

We are thrilled to announce Bellina’s Market, Wine Bar and Patio are now open for full service dining experience. We can’t wait to see you soon 🙂

Online Ordering still available.

As the wellbeing of our team and community members will always remain our top priority, we have carefully planned our reopening to ensure a safe environment for staff and customers alike. We will of course be following all CDC and health officials guidelines and have developed the highest level of safety protocols in place. We kindly ask you to be respectful to others and follow our simple guidelines in order to allow us to serve you better and keep everyone safe.

We deeply missed you all and are looking forward to serving you soon!

Wonderful wines from our list that will to pair with the menu:

 Bibi Graetz Casamatta Rosso Sangiovese 2018 

Red , Round, medium-bodied red; notable cherry & raspberry characteristics

 Brigaldara Soave DOC Veneto 2019 
White, Well-structured, fruity aromas, balanced freshness with a hint of minerality