Visiting a "caseificio" (traditional cheese factory) is like going back in time. The "King of the cheeses" actually has very old origins and today, like nine centuries ago, Parmigiano Reggiano is still made following the same traditions and genuine methods. Parmigiano Reggiano cheese is protected by the European Union and can only be produced in a restricted area, the so-called "zona tipica", which includes the provinces of Parma, Reggio Emilia, Modena, and a part of Bologna and Mantova.
You will see the cheese-makers starting to pull out the product from the milk vats. You will watch behind the scenes the master cooking, separating the rich whey, and lifting this magnificent product, witnessing the particular methodology used.
The shaping and salting rooms are equally enthralling, and they are your next stop. Moving on from the salting vaults you enter the aging room: thestagionatura, the most famous and photographed space of the "caseificio". Here, among thousands of Parmesan wheels whose aroma ignites the senses, you will learn about the strict tests performed by the Consorzio such as hammering the cheeses before the ritual of fire branding.
Finally, of course, you will taste this wonder with a dash of honey and some local wine. A truly special start to your day.
24시간 안에 예약 가능 여부를 알 수 있습니다. 예약 후 요리학교에 예약번호를 제시하세요.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity
Parma, Italy
NH hotel which is next to the Train station