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.
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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?
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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!
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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.
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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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write me to learn more: infor@yourowntour.it