The buckle is released after one or two days. A plastic band with several imprints of the name of the cheese - Parmigiano Reggiano -, the plant number, the month and the year is placed on the molded cheese, after which the metal buckle is closed again.
The plastic band with the imprint (after it has been imprinted on the cheese rind) is removed after one day, and then the cheese is placed in a salt bath for 90 days. After this time, the cheese wheels are transferred to air-conditioned storage rooms or cellars, where they are matured for at least 12 months, but usually for two years or more.
