Visit and Tasting in a cheese factory + Bike tour | Duration: Half day

Parmigiano Reggiano is a hard DOP cheese obtained by adding the skimmed milk of the evening milking to the whole milk of the morning milking. Poured into the typical bell-shaped copper boilers, milk is then enriched by natural rennet and whey. This is how coagulation takes place. Subsequently, the curd is fragmented by the cheese maker into tiny granules with the help of  an ancient tool called spino. After this operation, a slow cooking process reaching 55°C begins and the granules precipitate on the bottom of the boiler forming a single mass, which will be extracted by the cheese maker and processed in order to become cheese. The production area of Parmigiano Reggiano includes the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno and Mantua, south of the Po. The Parmigiano Reggiano wheels are laid out in long rows and left to rest on wooden planks. This is how the external part of the cheese dries out, forming its peculiar naturally edible crust.

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