a stream of dry air at 8 u00b0 c the air cooling was carried out in the same way as in example 1 once the cooling had been completed the expanded product which had humidity content of 7 5 was stored prior to proceeding with the packaging thereof in an inert atmosphere seasoned parmigiano reggiano with humidity content of 30 was separated from the rind and grated as described in the previous example obtaining a powdered product with particle size comprised between 0 2 and 20 mm the product was sieved with a vibrating sieve obtaining at the output of the sieve particles with sizes comprised between 0 2 and 3 mm the product held back on the sieve was sent back to the grater the grated and sieved cheese was then sent on to a dosing vat from which it was distributed into rectangular teflon coated moulds aligned in parallel lines on an oven conveyor belt each mould was filled with the product and subsequently the excess product was removed by trimming and then recovered and supplied again into the doser in this way each mould contained a layer of grated cheese with a thickness of 7 mm the conveyor belt then transported the moulds inside a tunnel microwave oven wherein the.