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Parmigiano Reggiano Cheese, what else?

How to recognize the real Parmesan

How to recognize the real Parmesan

Almost all the people who decide to come to Emilia Romagna want to visit a dairy and see how the authentic Parmigiano Reggiano DOP is produced.

Many expect to see the cowsheds near the dairy, but many do not know that the milk is transported twice a day, fresh, within two hours of milking, with special refrigerated vans. The milk, through a tube, ends up in a deep copper cauldron in no time. A copper cauldron that holds 1100 liters of milk. 550 liters for each 40 kg wheel. Can you imagine?

When you visit a dairy, you need to get up early in the morning. Yes, the cheese maker starts at dawn with the processing, and it doesn’t matter if it’s Christmas or Easter; he is there working for us, providing us with the best cheese in the world: naturally lactose-free, good for the bones of children and the elderly. Tasty, nutritious, versatile!

Are you ready to taste it at the end of the tour? We will only see the first day of work, but then you will have to wait a year to call it Parmigiano. We cannot know before a year if the cheese we see being made is good or not. Until then, an expert from the consortium will arrive, tap it with a small hammer, and if it’s good, he will brand it with a fire stamp, ensuring its authenticity.

Everyone should learn to recognize the true cheese from these areas to never confuse it. What are you waiting for? I am here to tell you all the stages of the production process.

Small dots around the crust are the symbol of authenticity: the name, unique and inimitable: Parmigiano.

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