After the guide has briefly introduced the Parmigiano Reggiano historical outline we start our visit in the local “casello”. Here is where the milk is cooked inside “caldere” and the Parmigiano Reggiano comes out.
You’ll have the chance to visit the brine room and the aging room where it will be possible to “beat” the cheese as a Parmigiano Reggiano Consortium experts does. At the end of the visit there will be a tasting of three different aging of Parmigiano Reggiano with local red wine and and other typical Parmesan products.
The tour starts at
