Category: Parmigiano Reggiano

Parmesan Cheese Tour From Milan? Yes Please! Stazione AV MEDIO PADANA.

Stazione Medio Padana Reggio Emilia, trains from Milan in 45 minutes

Foodie’s Delight 3 Food Tour: Experience the Culinary Gems of Italy

Are you a food lover and looking for an authentic Italian food experience? Look no further than the Foodie’s Delight 3 Food Tour departing from Modena or Bologna. But did you know that you can also take this tour starting from Milan, Parma or Reggio Emilia, Venice and Verona or Turin? By taking the Italo train or Freccie high-speed trains, you can arrive at Stazione Medio Padana, which is conveniently located near the starting point of the tour.

Stazione Medio Padana is a modern train station that offers various services to travelers, including a food court, luggage storage, and free Wi-Fi. Once you arrive at the station, We can pick up from there!

The Foodie’s Delight 3 Food Tour offers an unforgettable culinary experience that includes three stops: Parmesan cheese production, balsamic vinegar producer, and Villani’s Salami, famous for its Parma ham, mortadella, and prosciutto San Daniele. You’ll have the opportunity to taste and purchase these delicious products at bargain prices.

On Mondays, Tuesdays, and Wednesdays, the tour is automatically upgraded to include a visit to the prosciutto factory, where you can see the full production process of this famous Italian cured meat. On Thursdays, Fridays, and Saturdays, you can upgrade your tour to include a visit to Prosciuttificio Leonardi or Guerzoni instead of MUSA, for a full prosciutto production tour.

Additionally, you can add on a winery brunch or cooking class at an organic winery to extend your foodie adventure. The tour ends at around 13.00 hours, but with the add-ons, it can last until 15.30 or 16.00.

The Foodie’s Delight 3 Food Tour is available 7 days a week and is conducted in English only. Private tours are not available, but the groups are small, ensuring an intimate and personalized experience.

If you’re coming from Milan, Parma, or Reggio Emilia, take advantage of the Italo or Freccie high-speed trains to arrive at Stazione Medio Padana, and then join this fantastic food tour.

If you’re coming from Milan, you can take the Italo train, which takes about 40 minutes to reach Stazione Medio Padana. From Parma or Reggio Emilia, the train ride takes around 15-40 minutes.

Stazione Medio Padana is a modern and stylish train station located in the northeastern part of the city of Reggio Emilia, in the Emilia-Romagna region of Italy. It is an important transportation hub that connects various cities in Italy, including Milan, Bologna, Verona, Venice, and more.

The station was designed by the famous Spanish architect Santiago Calatrava, who is known for his innovative and futuristic designs. The station building features a large and airy atrium with a glass roof, which allows plenty of natural light to filter in. There are also several shops, restaurants, and cafes within the station, making it a convenient place to grab a bite to eat or do some shopping while waiting for your train.

Stazione Medio Padana is well-equipped with modern facilities and amenities, including free Wi-Fi, luggage storage, ticket offices, and information desks. It is also fully accessible to people with disabilities, with elevators and ramps available throughout the station.

If you’re planning to take the Foodie’s Delight 3 Food Tour departing from Modena, Bologna, or any other nearby city, Stazione Medio Padana is an excellent place to start your journey. The station is well-connected to the rest of the city and the region, with several public transportation options available, including buses and taxis.

Timetables available form The Trainline.

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.

Is Reggio Emilia Worth Visiting?

Visitors seeking fun and adventure are most welcome at Reggio Emilio.. To fully appreciate its tourist attractions, travelers are asked to stay for some time. The menu and the Italian flag are some of the most fascinating things.

The Food of Reggio Emilia, Taste Parmesan and Cappelletti.

The famous Parmigiano reggiano cheese produced mainly in Parma and also in Reggio Emilia and consumed widely across the country was born here. Get the chance to enjoy a variety of egg plasta such as the popular cappelletti. This type of egg plasta is irresistible and appetizing, and can be consumed with capon broth or cream. It is believed this delicacy appears to be seductive in men, as it is also thought to have a ‘hat’ sort of shape that recalls both the medieval headgear .

Traditional Deli Antica Salumeria Pancaldi.


Antica Salumeria Pancaldi offers you the chance to taste, buy, and eat directly at the deli prosciutto, parmigiano, balsamic vinegar, and more. Your trip to Reggio Emilia is never complete without tasting the variety of delicacies offered here. For instance, get the chance to grab parma hams and an unimaginable variety of salami at lower prices. What is more is that you can buy these special foods as whole, in slices or in pieces, just was you want it. You can also eat them directly at Antica Salumeria as they now offer seated service. Moreover, their shop also gives you the best quality of cheese known as Parmiggiano Reggiano, which is produced directly in Reggio Emilia countryside along with their traditional Aceto Balsamico. You surely cannot afford to miss this taste.

Stay At Hotel posta in Reggio Emilia.

The 4- star hotel located at the heart of Reggio Emilia in a historical building will offer you a relaxing stay. The conducive atmosphere characterized with history, art, tradition and every modern comfort will leave you mesmerized. Spacious and a supervised car park, recharging of electric cars, free bicycle, free wifi, gym, warm 24-hour reception, disabled friendly environment, bar, lift, pets welcome, safe and luggage store are some of the services you will enjoy.
For people who crave for a place where art,history and tradition is celebrated them this is the spot. As if not enough, the ambience and tranquility of this property gives you the perfect and incomparable modern comfort. Additionally, the hotel’s location right in the center of the oldest part of the city is the right position for a tourist to access Reggio Emilia’s most outstanding attractions.

Italian Flag Museum – Museo Del Tricolore.

The Museum is free and located right in the center of the town of Reggio Emilia. Here is a chance to learn about Italian history through its flag.

The national flag is the most popular of Italian symbols. It consists of three vertical brands of equal width of colors green, white and red. On the hoist side is where the green band is located. The national emblem is designed as a white five-pointed star. In the center it has a red border and a cogwheel. On the right of the wheel there is a branch of an oak and branch of olive on the left. What makes the Italian flag stand out from the rest of the flags around the world is its design in general. The three colors in the flag were initially used by the Cisalpine Republic back in the 1797. Red and white colors were originally the colors of Milan, while the green was the uniform color of the Milanese civic guards.

Today, it is believed the green color represents Italy’s land, the white on the other hand represents the snow-topped peaks of the Alps, while the red is the bold color that represents the blood that was shed during the Italian Independence and Unification war. What is more fascinating is that fact that the three colors have a more deeper spiritual meaning: representing three most important virtues in Italy, which are hope, faith and charity.

In summary, do not miss a chance to visit Reggio Emilia for what it has to offer. From the Parmigiano Reggiano cheese to the cappelletti egg plasta, are delicacies you want to taste. In addition, Antica Salumeria Pancadi offers you more irresistible and appetizing foods to make your trip memorable. What is more is the culture and tradition in Italy which is evidenced on its monumental state symbol such as the Italian flag.

Parmesan Might Have Similar Effects Of Impotence medications, Scientist found.

Parmesan cheese in popular culture:

Not just cheese, more than a staple for those in Emilia-Romagna and the entire word, Parmesan Cheese is a myth, a tradition and at the core of Italian cuisine. The elderly of Modena, one of the areas where the production of Parmesan is safeguarded and brought forward, have always considered Parmigiano Reggiano a cheese with energetic and energizing properties, but there’s more. They also believe this cheese to have aphrodisiac properties and to be able to make those who eat it “horny”. The younger generations might not know of this bit of trivia from their parents or grandparents, but Parmigiano cheese is said to enhance a person’s sexual desire. This was considered a legend until recently, as it hadn’t been proved by scientific research, but folk tales do prove to be true sometimes, as is the case for Parmesan.

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You might not need the blue bill after all – source

Parmesan cheese and science:

Local professor Mario Baraldi (http://www.fondazionebaraldi.com/curriculum.php) has a 50 years’ long experience in pharmacology and started researching Parmigiano Reggiano’s purported aphrodisiac properties with a scientific study based on the fact that about 15/20% of the male population has erectile dysfunction. His study was conducted on sexually sluggish male rats and then published on the Journal of Pharmacy and Nutrition Science because the professor discovered that feeding Parmesan cheese to the rats over a period of time improved their sexual performance. In fact, Parmesan is constituted for the 30% of free amino acids that are  precursors and building blocks for nervous system stimulants such as dopamine.

Parmesan cheese and its synergic effect with traditional Balsamic vinegar:

Often the two products are consumed together. It’s really an experience to try, and purely from a gastronomic standpoint it’s something you’ll have to taste for yourself to completely appreciate the characteristics and strengths of both foods. The salty, grainy consistence of the cheese, paired with the smooth, sweet but slightly sour taste of Balsamic vinegar (also traditionally produced in the area of Modena and nearby) meet in an extremely enjoyable way. Balsamic is advertised as being a good partner for a wide array of different foods and dishes, but pairing it with Parmigiano Reggiano is like a meeting that was meant to happen. Some people pour a few drops on top of the cheese – which must not be cut in a straight direction, but flaked roughly with a special knife – while other people prefer to pour a small pool of Balsamic vinegar on their plates and dip the Parmesan flake in it. The different qualities of Balsamic vinegar ease the choice, since the more expensive the product chosen, the less drops each of us will use, both for the quality and the quantity needed to appreciate the taste.

Professor Baraldi reckons that consuming both products together can prove beneficial: the Balsamic vinegar helps the stomach in receiving and absorbing the cheese because of its unique sweet and sour taste. This way, the synergy created is not only a pleasant eating experience for your palate, but also for your body and sexual life.

2 Parmesan Producers in Italy Go Kosher

Parmesan cheese is one of many signature foods Italy has to offer. Whether sprinkled over pizza or eaten as a snack, this popular cheese continues to soar in global popularity. Sadly, many within the Jewish faith are not allowed to consume this cheese due to religious and dietary restrictions. This is especially true for the Jewish community in Italy, which consists of several food connoisseurs and aficionados. While kosher parmesan cheese is available, most are simply processed and not authentic across the board. While parmesan usually refers to generic grated cheese in the West, the real cheese is produced in Northern Italy and dates back centuries. As a result, there really is no kosher Parmigiano-Reggiano available for those of the Jewish faith. This, however, is changing very soon.

fire stamp on cheese
Cheese ageing since 2006

Authentic Kosher Parmesan Parmigiano Reggiano.

For the first time ever, two local producers in Emilia Romagna have launched authentic kosher parmesan lines. This includes the famous Bertinelli cheese factory, which recently announced its plans for kosher Parmigiano-Reggiano by the end of 2015. Caseificio Colla will also have its official kosher line launch this October. The news has dazzled the culinary community, and especially Jewish food enthusiasts that have been waiting for products like these for years. Due to the small Jewish population in Italy, however, the producers will mainly be targeting Israeli and American markets. Still, the ability to have real kosher parmesan cheese has put smiles on many faces across Italy.

Kosher Parmigiano-Reggiano

In order for parmesan cheese to be deemed kosher, it must pass a number of strict protocols. This includes its milk, which must emanate from cows consuming grass or hay. Secondly the cheese must be aged for at least a year, and restricted to certain factories and provinces. This includes Modena, Bologna, Reggio Emilia, and of course, Parma. While the Azienda Agricola Fantacini firm used to produce kosher parmesan cheese, this ceased in 2010. The result was a void felt by many observant Jews that relied on kosher products for dietary reasons. With the launch of 2 new kosher lines, however, Jews within Italy can enjoy mouthwatering parmesan again without the worry of breaking religious traditions.

The Producers

The Bertinelli cheese factory dates back to the mid-1800s. As a family owned entity, they specialize in a myriad of cheeses and delicacies. Nicola Bertinelli, Owner, stated that the new kosher line is a big step for the company. The factory will ensure their kosher line meets strict guidelines, and the process of turning milk into hard cheese utilizes the right rennet. This is the main substance used for hardening, which must come from slaughtered animals based on Jewish law.

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.

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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.

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.

The culinary traditions of Reggio Emilia

Reggio Emilia is often overlooked by the tourists coming to Emilia Romagna. Reggio Emilia is a medium size town on the Via Emiia situated between Modena and Parma, and it makes the perfect base for the culinary traveller as there are many gourmet foods to be discovered.

Reggio Emilia and Parmesan cheese.

Reggio Emilia is in the cradle of Parmigiano Reggiano. The history of this amazing cheese starts here. Bibbiano has been named the town where the first production started around 900 years ago due to the discovery of the first written accounts of the cheese production. Therefore visiting Reggio Emilia makes perfect sense for those interested in seeing the production of Parmesan cheese.

Traditional balsamic vinegar of Reggio Emilia.

Modena made balsamic vinegar known worldwide but the production of aceto balsamic tradizionale is not restricted to the Modenese province. In the tradition balsamic vinegar was the dowry of young women who would marry and bring the vinegar barrels with them. Due to the close proximity of the two provinces the tradition was also brought in Reggio Emilia. Here it is possible to find more old fashioned producers who make only high quality traditional balsamic vinegar rather than concentrating on industrial vinegar as many do in Modena.

Fresh Egg Pasta: tortelli di zucca.

Of course Reggio Emilia, as all towns in the Emilia Region, produces its own version of fresh egg pasta. One of the most peculiar ones are the Tortelli di Zucca. Sometimes hat or ravioli shaped these parcels are filled with ricotta cheese, parmesan and pumpkin. Some recipes require a hint of crumbled amaretti biscuits in the filling, it is indeed an acquired taste but they can be delicious when topped with melted butter parmesan cheese and a few drops of balsamic vinegar.

A Medieval Pie: Erbazzone.

Erbazzone belongs to the simple farmer’s style cuisine. The women in the kitchen had to come up with something filling and tasty so erbazzone is a pastry made with lard and flour with a filling of chard, spinach, or whatever was in the allotment at the time of preparation. The filling requires to be laced with parmesan cheese, and you could put as much as you could afford. The pastry is pierced with a fork to let vegetable inside to steam when baking in the oven.

Culaccia ham.

Culaccia is a culatello, (the best prosciutto cut) but it is cured with the rind on. This technique allows the meat to stay soft and tender. Culaccia can be found on the Reggio Emilia hills where the climate is drier and away from the foggy plains. In some cases Culaccia beats Parma ham and culatello in tasting competitions. So it is well worth to look for some slices of culaccia in the next trip to Italy.

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erbazzone made the traditional way

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.

 

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