The Battle of the Grating Cheeses in Italy: Parmigiano Reggiano, Grana Padano, Trentin Grana, and Lodi Grana.

Italian cuisine is known for its delicious and authentic flavors, and cheese is an essential ingredient in many Italian dishes. Grating cheeses, in particular, play a crucial role in Italian cuisine, adding a savory and salty touch to dishes such as pasta, risotto, and soups. Four of the most famous grating cheeses in Italy are Parmigiano Reggiano, Grana Padano, Trentin Grana, and Lodi Grana. Each of these cheeses has its own unique characteristics and flavors that make them beloved by cheese lovers all over the world.

Parmigiano Reggiano

Parmigiano Reggiano is a hard cheese made from unpasteurized cow’s milk and is known as the “king of cheese.” It has a distinctive nutty flavor with a slightly granular texture and is commonly used as a grated cheese in many Italian dishes. Parmigiano Reggiano is produced in the Emilia Romagna region of Italy and is aged for at least 12 months, resulting in a more complex and intense flavor.

Grana Padano

Grana Padano is another famous grating cheese produced in the Po River Valley region of Northern Italy. It is similar to Parmigiano Reggiano in taste and texture but has a milder flavor. Grana Padano is made from partially skimmed cow’s milk and is aged for a minimum of 9 months, resulting in a creamy and slightly nutty taste. It is commonly used as a grated cheese, especially in pasta dishes and risottos.

Trentin Grana

Trentin Grana is produced in the Trentino-Alto Adige region of Italy and is made from raw cow’s milk. It is aged for a minimum of 18 months, resulting in a more intense and complex flavor than Grana Padano. It has a slightly fruity and nutty taste and is commonly used in traditional Alpine dishes, including polenta, soups, and fondue.

Lodi Grana

Lodi Grana is produced in the Lombardy region of Italy and is made from partially skimmed cow’s milk. It is aged for at least 12 months, resulting in a nutty and slightly sweet flavor. Lodi Grana is commonly used as a grated cheese in pasta dishes and is a popular alternative to Parmigiano Reggiano and Grana Padano.

The Battle of the Grating Cheeses in Italy

The battle of the grating cheeses in Italy is a heated one, with each cheese having its own unique characteristics and flavor. Parmigiano Reggiano is the most famous and expensive of the four, with a complex and intense flavor that pairs well with many dishes. Grana Padano is a milder cheese that is a more affordable alternative to Parmigiano Reggiano and is commonly used as a grated cheese in pasta dishes and risottos. Trentin Grana has a more complex and fruity taste, perfect for Alpine dishes, while Lodi Grana offers a nutty and slightly sweet flavor that is a popular alternative to Parmigiano Reggiano and Grana Padano.

In conclusion, grating cheeses are an essential part of Italian cuisine, adding a savory and salty touch to many dishes. Parmigiano Reggiano, Grana Padano, Trentin Grana, and Lodi Grana are four of the most famous grating cheeses in Italy, but there are many other grating cheeses produced in different regions of the country. Each cheese has its unique characteristics and flavors, and they all contribute to the rich and diverse culinary tradition of Italy.

If you are looking to incorporate the authentic taste of Italy into your cooking, consider trying one of these delicious grating cheeses. Whether you choose Parmigiano Reggiano, Grana Padano, Trentin Grana, Lodi Grana, or another Italian grating cheese, you are sure to add a savory and delicious touch to your favorite dishes.

Buon Appetito!

How to Taste the 3 Main Ages of Parmigiano Reggiano

Parmigiano Reggiano is an Italian cheese with a long history dating back to the Middle Ages. It is one of the world’s most beloved and iconic cheeses, famous for its nutty flavor, unique texture, and versatility in the kitchen. Parmigiano Reggiano is produced in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. The production process is tightly controlled by the Parmigiano Reggiano Consortium to ensure quality and authenticity.

Parmigiano Reggiano comes in different ages, and each age offers unique characteristics in terms of flavor, texture, and aroma. The cheese is aged for a minimum of 12 months, but some Parmigiano Reggiano is aged for up to 36 months or more. In this article, we will take a closer look at the three main ages of Parmigiano Reggiano and how to taste them.

12-Month Parmigiano Reggiano

12-month Parmigiano Reggiano is the youngest version of the cheese. It is firm and crumbly with a sweet, nutty flavor and a fruity aroma. It is an excellent cheese for grating and melting, and it pairs well with many different foods. It is a popular choice for use in pasta dishes, on salads, and in risottos.

When tasting 12-month Parmigiano Reggiano, begin by inspecting the cheese visually. Look for a pale yellow color with small holes throughout the cheese. Next, take a small piece of cheese and smell it. You should be able to detect a nutty and fruity aroma. Then, take a small bite and let the cheese melt in your mouth. You should be able to taste the sweet and nutty flavors with a hint of fruity notes.

24-Month Parmigiano Reggiano

24-month Parmigiano Reggiano is a more mature version of the cheese. It has a harder texture and a more intense flavor compared to the 12-month version. It has a deep, nutty flavor with a slightly sweet and salty taste. It is an excellent cheese for grating and can be used in a variety of dishes.

When tasting 24-month Parmigiano Reggiano, inspect the cheese visually, as with the 12-month version. The color will be slightly darker than the younger cheese, and the holes will be slightly larger. Smell the cheese, and you will notice a more intense nutty and fruity aroma. Take a small bite, and the cheese will be harder and crumbly, but it will quickly melt in your mouth. You will taste the deep, nutty flavor with a slightly sweet and salty taste.

36-Month Parmigiano Reggiano

36-month Parmigiano Reggiano is the most mature and intense version of the cheese. It has a hard, crystalline texture with a complex and robust flavor. The cheese has a deep, nutty flavor with hints of caramel, and it is an excellent cheese for grating and using in recipes where a strong flavor is desired.

When tasting 36-month Parmigiano Reggiano, inspect the cheese visually as with the other versions. The color will be the darkest, and the holes will be the largest. The aroma will be the most intense, with a complex nutty and fruity scent. Take a small bite, and the cheese will be the hardest and the most crystalline. You will taste the deep, nutty flavor with hints of caramel and a long, lingering finish.

Parmesan and Wines.

Young (12-18 months) – A young Parmigiano Reggiano is mild and creamy with a slightly sweet flavor. It pairs well with light-bodied red wines such as Chianti or Barbera, which have enough acidity to balance the cheese’s rich creaminess without overwhelming its delicate flavor.

Mature (24-36 months) – A mature Parmigiano Reggiano has a stronger, nuttier flavor with a drier texture. It pairs well with full-bodied red wines such as Brunello di Montalcino or Barolo, which have enough tannins to stand up to the cheese’s intensity while also complementing its nutty notes.

Extra Mature (over 36 months) – An extra mature Parmigiano Reggiano is the most intense and flavorful, with a crumbly texture and a sharp, salty taste. It pairs well with fortified wines such as Port or Madeira, which have enough sweetness to balance the saltiness of the cheese and enough complexity to match its depth of flavor.

Bonus Pairing 60 months old Parmigiano.

60-month aged Parmigiano Reggiano is a cheese with a strong, complex flavor profile that demands to be paired with equally bold and robust wines. Here are some wine pairing options for 60-month aged Parmigiano Reggiano and their tasting notes:

Amarone della Valpolicella: This full-bodied red wine from Veneto, Italy has a rich and velvety texture that pairs well with the crumbly texture of the 60-month Parmigiano Reggiano. The wine has notes of dark fruit, tobacco, and leather that complement the nutty and sharp flavors of the cheese.

Barolo: Another Italian wine, Barolo is made from the Nebbiolo grape and has a complex flavor profile that is perfect for pairing with the complex flavors of aged Parmigiano Reggiano. The wine has notes of cherry, truffle, and tobacco that complement the nutty and tangy flavors of the cheese.

Bordeaux: This red wine from France has a bold and tannic flavor that pairs well with the strong and sharp flavors of 60-month Parmigiano Reggiano. The wine has notes of blackcurrant, black cherry, and tobacco that complement the nutty and sharp flavors of the cheese.

Vintage Port: This fortified wine from Portugal has a rich and complex flavor profile that is perfect for pairing with 60-month Parmigiano Reggiano. The wine has notes of blackberry, cherry, and chocolate that complement the nutty and tangy flavors of the cheese.

Tasting Note: 60-month Parmigiano Reggiano is a cheese with a crumbly texture and a nutty, sharp, and tangy flavor profile. The cheese has a complex flavor that develops over time, with notes of caramel, butterscotch, and umami. When paired with bold and robust wines, the flavors of the cheese are enhanced and the wine’s complex flavors are complemented by the cheese’s nutty and tangy notes.

3 Italian Products That You Should Buy Despite Coronavirus Lockdown.

Parmigiano-Reggiano

The Italian Parmigiano-Reggiano is an Italian hard, granular cheese that is dubbed the King of Cheeses. The production process is time-intensive and takes between 12-36 months to fully age. As such, production must be done daily, all year. The recent hit of the Coronavirus pandemic on Italy has brought several of its top-grossing industries to their knees. The national football league, Serie A, for example, is one affected space. To mitigate the loss in those sectors, the food production division must be supported to remain at full operation. Parmigiano-Reggiano is an important export product enjoyed in France, The US, Canada, and Germany. This makes up to 40% of the total produced stash with the remaining 60% consumed locally. Halting the production process has some serious compounding effects on the supply chain sustainability and on the 2,820 milk producers who supply milk to the Parmigiano-Reggiano dairies. To get a good idea, approximately 1.92million tons of milk, equivalent to 15.9% of the entire Italian dairy production was used in these factories in 2018.

In response, the Parmigiano-Reggiano consortium has stepped in to ensure that this industry does not come to a halt. Nicola Bertinelli, the president of the consortium, placed an emergency rescue call upon the ministry of agriculture and on the EU policies to waiver the Parmigiano-Reggiano factories. He requested for the exemption of the Parmigiano-Reggiano workforce from the health emergency PDOs as required by the law in section 1151/2012. This is set to avoid closure of dairies and farms.

This move is timely as the consortium president brought to light the fact that EU nations and other countries outside the union are taking advantage of the crisis to deploy unhealthy competitive strategies. He adds that its unfair competition from both the legal and ethical point of view. Reggio, Parma, M0dena, and Mantua are some of the most affected provinces by COVID-19 and are home to 330 dairies. As such, it’s not possible to stay immune from the virus and operations must go on. Furthermore, the European Food Safety Authority has confirmed no evidence that food is a source or likely transmission path of COVID-19.

Bertinelli conveyed that all dairies have adopted government measures to limit contagion, especially the 1M social distancing requirement. Upon approval of the request, this will see a €1.4B, 50,000-player niche flourishing again.

Amarone della Valpolicella

As of 2019, Made in Italy wine had enjoyed growing success and popularity. A 3.4% increase in turnover equivalent to €5.3B was recorded in 2019. This corresponds to about 22 million hectoliters of marketed wine. The US, which is the main importer of Italian wine, contributed to this growth along with Russia and Latvia. This was heavily encouraged by the duty exemption on Italian products which allowed them to beat Spanish and French wines, which have additional fees tagged along. It was all bliss until the COVID-19 pandemic hit Italy, hard! The fear of contagion has posed a great threat to the industry as a whole. Home and away, logistics has been a huge challenge. The closure of areas of consumption of these wines such as bars and restaurants has further stagnated the industry. Important fairs and dedicated events have been canceled to contain the spread of the virus adding to the hit. The Chengdu wine fair in chine, vinexpo in Hongkong and Prowein in Dusseldorf are among the most potent clienteles who have been locked out. This is just to mention a few.

The Amarone della Valpolicella is a line of luxury Italian wines produced in the Valpolicella, a hilly area in the province of Verona, in Veneto. Its distinct “bitter” tastes available in dry and full-bodied red recipes, has won a top spot in the international market. In 2019, the sales of Amarone della Valpolicella to the USA, Germany, Canada, China, Sweden, Japan and Switzerland had seen a 4% growth. A compelling 6% growth was also witnessed in the local market. Combined, the annual turnover stood at about €350m.

Note that a huge number of families and workers depend on the production of this wine spread across 8,300 hectares and 19 municipalities. The recent COVID-19 pandemic has significantly slowed the consumption of the Amarone della Valpolicella. However, the world can and should continue to consume Made in Italy wine to help deal with the emergency. With hopes of a win over the virus, Amarone della Valpolicella may surpass its current top 5 best wines in the oriental market

Italian Salumi

This is a world-renowned Italian cold cut predominantly made from pork. With a cloud of uncertainty surrounding Italian products, the Salumi is completely safe and cannot be a transmission medium or cause of the COVID-19. The spread of the virus is mainly conveyed by respiratory secretions from affected persons. COVID-19 can propagate very quickly through the air. While that is certain, the amount of time the virus may last on surfaces is not known. Estimates suggest a few hours. This comes from a report that inbound parcels from china have been declared harmless as the virus does no survive the heat exposure during the duration of the journey.

For the Italian Salumi, safety is assured. Here’s why- the cured meat contains a microbial community such as the salumi molds which create a hostile habitat for the virus. Therefore, you can support the Italian people by buying the Salumi especially from the affected areas of Parma ham, Culatello, Salame Felino and San Daniele. This is much needed as slaughterhouses are working with about 20-25% fewer pigs, coupled with minimum labor and stringent logistics as reported by Claudio Veronesi, a pig farmer from Sustinente. According to Thomas Ronconi, the President of ANAS (National Association of Pig breeders), a wider policy needs to be enforced by collaborating with the EU. He proposes legislation and means that allow for the storage of fresh meat and thighs, which cannot make it to the market until a quick redesign of the supply chain is completed. Less than a week ago the market fell to €1,452 per kilogram resulting in a significant drop in consumption in the hotel, restaurants and catering segments. This is a result of the lockdown. As a result, there was a surplus of at least 2 million legs at the time of writing this article. While the ham boasts the largest consumption, the diminishing prices are closely tagged to the aforementioned thighs. To help support the players in this industry, the world is urged to choose Italian meat and PDO hams for their top-notch quality and careful preparation process.

Where To Buy Parmesan Cheese in Florence.

If you want to bring unique gift from Florence to your friends and family, Parmesan cheese is a great option! Parmesan is one of the Italian cheeses with the longest tradition. It is a hard grating cheese and it has a strong taste, so it is usually used grated on spaghetti. Of course, it can be bought even in the other countries, but it will never be as tasty as true Italian Parmesan. Here are the best places to buy it in Florence:

Supermarkets

Parmesan can be found in almost every bigger supermarket in Florence. But we suggest you visit either supermarket Coop or Esselunga, because they are part of big chains that guarantee quality and freshness of the products, and they have more convenient prices than small shops. Also, the supermarket staff will be glad to cut and pack the piece of Parmesan in the size you want. Or you can choose from already cut and vacuumed packed pieces of cheese.

There is a Coop supermarket in Via Cimabue. Coop is one of the oldest supermarket chains in Italy, and it is known for the freshness of all its products. Good thing is that it is open until 9 PM every day, except Sunday. It often has special offers and discounts.

Esselunga is very modern chain of supermarkets with a great variety of products. There is one Esselunga supermarket in Via Masaccio, a 10 minute walk from Piazza della Liberta. And there is one Esselunga supermarket located on the other side of the bridge Ponte alla Vittoria in Via Pisana, near Giardino di Villa Strozzi. Esselunga supermarkets are open from 7:30 AM to 9 PM every day, except Sunday. But, it is good to know that Esselunga in Via Massaccio is open even on Sunday from 9 AM to 8 PM, which makes it one of the only supermarkets in Florence that are open on Suday afternoon.

Esselunga Supermarket sell parmesan cheese in Florence. Source of the image

Eataly Florence

Eataly is famous shop that sells only Italian products of the highest quality. It is located in city center, near the Florence Cathedral, in Via De Martelli. The atmosphere is rustic and elegant, and you will feel as a true Italian. The shop is divided in different sections that sell traditional products such as cheese, wine, desserts and many more things. It is a perfect place for if you want to try something delicious, but also if you want to buy present for someone. They have great choice of cheese, as well as delicious Parmesan cheese. The staff is awesome and they will be happy to give you some recommendations. They offer free tasting of cheese and wine so you can be sure you like it, before you take it home with you. There is also restaurant space where you can relax and enjoy in Italian food. Eataly is open from 10 AM to 10:30 PM, every day except Sunday.

Mercato Sant Ambrogio

Mercato di Sant Ambrogio – Florence – source of the image

If you truly want to experience Italian way of living you should visit a traditional market! Mercato Sant Ambrogio is located near Piazza Ghiberti, in city center. The market is open from 7 AM to 2 PM every day, except Sunday. It is one of the most popular spots in Florence, where both locals and tourists meet to shop, taste new products or simply chat. Most people are actually selling their own home-made products, so this market may be the best place to find something really authentic and healthy. They have great offer of fruit and vegetables, cheese and fish, and of course Parmesan cheese. Vendors are friendly and they will suggest you the best products you have to try. They will also be happy to recommend you some hidden gems of Florence, that only locals know. Mercato Sant Ambrogio is very busy so be prepared that you will need more time if you want to shop here rather than in supermarket, but it is definitely worth it! Mecato Sant Ambrogio is one of the historical sites of Florence, it was opened in 1873, and as such it deserves to be visited.

There is variety of options and all those places offer Parmesan cheese of the highest quality! Just choose the place that suits you the best, according to the available time and location.

Parmesan Cheese in Numbers Infographic

How Many Kinds of Parmigiano Reggiano are out there?

There are really stringent laws governing what kind of cheese can be called Parmigiano Reggiano, so in fact the answer to the question should be: Only one kind – Parmesan cheeses produced in the regions which are covered by the Parmigiano Reggiano PDO (protected designation of origin). In reality, however, it is a little more complicated! Let me try to explain about the variations that can be found amongst cheeses that all proudly bear the PDO stamp which proclaims to the world that they are genuine Parmesan cheeses from the PDO region, which includes Parma, Reggio Emilia, Modena, Mantua and Bologna.

It may surprise you to know that there are about 420 creameries within this designated region, and these “parmesan factories” receive their milk from over four thousand farms every day. Inevitably, there will be a large variation in the end product from all these dairies, due to the season, altitude, breed of cattle and expertise of the cheese-maker. Another factor that hugely influences the final cheese is the period of maturation; the minimum time required for a cheese to fulfil the stringent appellation requirements is 12months, but some cheese wheels spend up to 36 months in the maturation cellars, during which time there is a very noticeable change in the taste and character of the cheese.

Factors which influence the final product are:

Maturation: at 12 months this medium-fat semi-hard cheese will have a pale cream colour, taste slightly salty, slightly acid and slightly sweet, and have a wonderful nutty fragrance – Parmigiano is never a smelly cheese! There is a slight grainy texture, one of the distinctive characteristics of this King of Cheeses. At 18 months, the texture has changed as more crystals develop and the straw colour of the cheese is a shade darker; the flavour is becoming more savoury and the fragrance has become a little fruity. The flavours and aroma of the cheese continue to deepen and mature, and the colour gets progressively darker. By 30+ months the cheese is fully mature, a golden straw colour with many crystals and can have woody, spicy, and dried-fruit flavours on your palate. The rind will be really hard at this stage.

Altitude: At higher altitudes, the dairy herd has access to sweeter, greener grass (Parmigiano herds are never fed anything other than grass!) and purer water, resulting in the cheese from the mountains (Parmigiano di Montagna) having a subtly deeper flavour. Many cheese connoisseurs also believe that cheeses made in Spring and Autumn are also superior due to the improved feed at these times of the year. Since each wheel is date-stamped, it is easy for cheese buyers to select cheeses made at these time of the year.

The Herd: if you are faming cattle for the meat market you choose good beef producing breeds, and likewise milk producers for the famous Parmigiano cheese production rely on superior milk-producing cows. In this region the most favoured breed is the Alpine Brown, bred exclusively in the mountainous areas. Recently “red cows” as they are locally known are making a coming back. The Rossa di Parma is native cow of the area and it produces a superior milk. These animals produce the very best balance of quality and quantity of milk – a really superior product just perfect for the production of a really superior cheese.

So, to get back to the original question – there is only one type of cheese that may be called Parmigiano Reggiano, produced in the areas covered by the PDO, but within the parameters set there can be fairly wide variations in the appearance, aroma and taste (and price!) of your slice of Parmigiano.

How to take the Bologna/Parma Food Tour with your own Car.

Going on a culinary tour of the Bologna/Parma area of Emilia Romagna should be a must on the itinerary of any food lover visiting Italy. The towns and villages around Bologna and Parma are the bread-basket of northern Italy and are home to the producers of the majority of famous Italian food exports such as Parma Ham (prosciutto di Parma), Parmesan Cheese (Parmigiano Reggiano) and real Balsamic vinegar (Aceto Balsamico). A typical culinary tour of the region will take you to see how all three of these products are made and give you the opportunity to taste them, followed by a lunch featuring the specialities of the region.

parmesan cheese ageing for 12 months — Rows of cheese in Italy – Modena

Parma hams visits in Parma, Make sure you have a GPS.

These tours generally start in Bologna, with an early-morning (7.30 am) departure, to be sure you get to the cheese manufacturer in time for the once-a-day morning tour, and you will be returned to Bologna after lunch. However, if you are not based in Bologna, it would probably suit you far better to do the tour in your own car. This option has many advantages, which will become evident as you read on. This is how do go about it.
Rent a car and GPS. You probably already have a rental car…it is by far the best way to see the many attractions of the Italian countryside. Be sure to request a GPS…all the producers are situated in rural areas, and can be really tricky to find.

Meet your guide.

Meet your tour guide at a pre-determined location near Modena, Parma or Bologna. This will save you a lot of time, as you can choose a location near the first stop of your tour. It is really important to have a guide to ensure you get the best out of your day; Our guides know the area and the producers extremely well and will be invaluable, especially if you do not speak Italian. They will also ensure that all visits that require advanced bookings will be organised well in advance to save you time.
The Culinary Tour will start with a visit to one of the 1600 Parmesan cheese producers, where the production process starts early every single morning of the year, and where you will be able to see the entire process from the raw milk to the finished product and the maturation cellars. From here you will move on to Modena, to see how the wonderful aged Balsamic vinegar is made, and learn why this product is so superior, and how to use it correctly.

Then it’s back into your car and on to Langhirano, south of Parma to visit a Parma Ham producer. Once again, you will have the opportunity to see the full production process and, best of all, get to taste the wonderful end-product. The tour will end will lunch, where you can savour Prosciutto de Parma and other regional cured meats before trying some of the traditional pasta of the region, followed by dessert and coffee.

This is the point where the full benefit of doing the tour in your own rental car becomes evident! Instead of being returned to Bologna, you have the freedom to spend the rest of your day enjoying the many pleasures of Parma and Modena. Now you will say goodbye to your guide and have time to explore on your own.

Both Modena and Parma are very charming and characteristic Italian towns, full of churches, art, architecture and interesting shops. Stroll around the piazza in Modena and visit the wonderful fresh food market (Mercato Albinelli) to shop for your supper, or sit at one of the outside cafes and enjoy an espresso while you watch the world go by. Ferrari fans could go to Maranello and visit the Ferrari Museum, while if culture is more to your liking you could visit the beautiful Romanesque Cathedral. Finish off a perfect day with a glass of local Lambrusco.

detail of parma hams — prosciutto di Parma

Balsamic vinegar tour in Modena – EmiliaDelizia.com

Modena and the traditional balsamic vinegar produced here are truly Italian gems of uniqueness.

Romanesque cathedral — Cathedral of Modena

The Duomo di Modena is part of the Unesco world’s heritage and it is something really markable that you should not miss. It is almost 1000 years old and build only from scrap marbled derived from ancient Roman villas. The Duomo has been built according the Romanesque style by the masters of Campione D’Italia. The structure celebrates Modena’s patron and protector San Geminiano.

extra old balsamic vinegar — 100 ml bottle of balsamic vinegar of Modena

Hidden in the family’s home attics there is another treasure: Traditional Balsamic vinegar of Modena. Only made by the Modenese families in small batches and aged up to 25 years, it is a remarkable pearl in the Italian gastronomic tradition. It requires a set of barrels made of noble woods, Lambrusco grape juice and a lot of patience. Every year the producers have to painstakingly refill the barrels since some of the liquid is lost due to natural evaporation during the hot summers. However this allows to blend the flavours of the woods into the final product.

tasting of balsamic vinegar — trying the balsamic vinegar

The traditional balsamic vinegar of Modena has basically nothing to do with lower quality vinegar even when marketed as MODENA’S. During the tasting we will discover how to distinguish the black nectar from its numerous imitations. The tasting is aimed to develop an appreciation for the producer and learn how to match it with foods. Even though it is seen by many as an expensive and eccentric product it can be used on everyday’s foods. If used correctly a bottle will last for long time.

During Emilia Delizia’s Traditional Balsamic Vinegar tour we will learn how the fractional ageing works and each detail of the production will be explained to our guests. For those wishing to take home some of the product is now possible to purchase the 100 ml bottles directly from the producer at discounted prices. Some producers are also happy to send their products directly to your home and almost all accept all major credit cards.

Even though Modena is small, it is a true concentration of history, architecture and food delicacies. If you want to truly sample the city we recommend to spend at least one night and a full day. Modena is also famous for Parmesan cheese, pasta like tortellini, Zampone and cotechino and there is an endless array of good restaurants in the city centre. Ranging from cheap eat to Bottura’s Osteria Francescana, Modena is set to please everyone in terms of food.

Canza Enzo Ferrari — Ferrari museum in central Modena

Modena is also the capital of motor sport, and super cars. The newly open Enzo Ferrari museums is an interesting hot spot for those fanatic about the Ferrari cars. The modern building offers themed and rotating car collections that express the soul Modena. It is also possible to catch a shuttle bus and visit the Maranello Ferrari museum without the need of hiring a car.

Parmigiano Reggiano Factory Tour

Parmigiano Reggiano (Parmesan) guided visit to a cheese day.

Emilia Delizia offers detailed Parmigiano Reggiano cheese tours in Modena, Parma and Reggio Emilia. Our tour will begin early in the morning in order to catch as much as possible. Below we tried to reproduce our tour in pictures to give a better idea to people about what they will see when at the Parmesan dairy.

Milk for parmesan cheese — 1000 kg of milk for the parmigiano reggiano cheese production

At the arrival at the dairy we we will see the raw milk sitting in the vats. These large containers “cauldrons” contains 1000 kg of full fat and half milk mixed together. The compound is then acidified and the rennet is added. At this point the milk will turn into a yoghurt like substance.

cheese just made — 2 wheels of parmesan cheese

These are the 2 twins, one is a boy and the other is a girl. Basically these are the curds of the cheese that have been cut and left to rest. From 1000 kilos of milk we obtain 2 45 kilos wheels. Some of the weight is lost during the ageing, and therefore the final product weights approximately 37 kg.

Parmesan cheese just made — The cheese will spend a day in the Teflon mould

The unformed cheese goes into the Teflon mould for one day and one night. The cheese master carefully add a weight on top of the cheese. In order to squeeze our all the liquid the moulds are then turned every couple of hours. In the evening the cheese cloth is removed and the matrix carrying the naming Parmigiano Reggiano is inserted in the mould. Telon is a new material that has replaced the hand made wooden moulds that were originally crafted by hand. In the video you can clearly see how the cheese is moved from the vat to the moulds. Our guests will be able to see the full production just meters away form the cheese being made.

metal moulds for the cheese — the parmesan cheese is the metal mould

The cheese goes into the metal mould for another day. These moulds have the shape of the wheel which will not required further manipulation such as the trimming of the edges. The cheese always rest on wooden shelves which allow breathing and the correct ageing.

cheese guided tour — Guided tour to a Parmesan cheese dairy

The wheels then go to a brine bath and stay here for 3 weeks. This is an important step to make hard cheese in fact the high salinity of the water will allow residual moisture to exit thanks to natural osmosis. It is important to keep in mind that Parmesan cheese does not contain any preservative or anti fermentative, therefore it is essential to have the right amount of moisture in the wheels.

ageing Parmesan cheese — visit to the Parmigiano Reggiano maturation cellars

The last part of the visit will be spend in the ageing cellars. Here is the Parmigiano Reggiano is stocked on the traditional shelves for a minima of 12 months. During the visit we will learn how to recognise the real Parmesan cheese from imitation and we will discover the nutritional values of the product.

What to do with Parmesan cheese rinds

We have been recently searching on the internet about what to do with the end of Parmesan cheese rinds and we were surprises to discover that there is pretty much a lot of misconception about how to use the.

Well first of all do not throw them away, they can be used! Parmesan cheese is completely additive free and the rind do not contain any waxing or coating, it is made of cheese. The Parmigiano Reggiano rind is formed during the brine stage, when the wheels are soaked in water and sea salt for 21 days. In our region is custom to store the rinds in a fabric bag at the bottom of the fridge.

Once you have build up a decent cheese rinds you should start worrying about what to do wit them. You should scrape them a little with a knife and remove a thin layer of the external part. After all it was its protection and it have been touched and handled in different environments so better remove the impurities. Once you have cleansed the cheese rind you can cut it in small cubes and add it to Minestrone or virtually to any soup. Once you have cooked it do not discard the rinds but serve them with your soup, by cooking them they become soft and chewy, in fact one of our childhood favourites.

So in short you can eat the rind of the Parmesan cheese, and we are referring to Parmigiano Reggiano from Italy. If you have a stock of other cheese rinds we do not recommend to eat them as they might contain wax or other artificial coatings.