Parmigiano Reggiano

The visit

You will watch behind the scenes the master cooking, separating the rich whey and lifting this magnificent DOP product and gain sight into the particular methodology he uses.
The shaping and salting rooms are equally enthralling as we begin to realise the enormous amount of care and daily toil this product requires. Moving on from the salting vaults we enter the ageing room: the stagionatura. Here among 2000 wheels is where the fullest, richest aroma ignites the senses as we learn how after 12 months the Consorzio experts, test and skillfully hammer the cheeses before the ritual of branding. Only then do the 38 kilogram wheels that pass this test finally mature on wood for 2 or more years.
Finally of course we taste this wonder with a dash of honey, and if you like, a refreshing glass of wine. A truly special start to our day.

Visit Duration: about 1 hour 30 minutes
Non-slip footwear is advised – thong flip-flops are not suitable as some floor areas are wet.

Parmigiano-Reggiano is a product with the Protected Designation of Origin (P.D.O.).

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The product

The shaping and salting rooms are equally enthralling as we begin to realise the enormous amount of care and daily toil this product requires. Moving on from the salting vaults we enter the ageing room: the stagionatura. Here among 2000 wheels is where the fullest, richest aroma ignites the senses as we learn how after 12 months the Consorzio experts, test and skillfully hammer the cheeses before the ritual of branding. Only then do the 38 kilogram wheels that pass this test finally mature on wood for 2 or more years.