{"id":8125,"date":"2018-04-25T07:27:39","date_gmt":"2018-04-25T07:27:39","guid":{"rendered":"https:\/\/www.emiliadelizia.com\/es\/?p=8125"},"modified":"2018-04-25T07:27:39","modified_gmt":"2018-04-25T07:27:39","slug":"visita-la-fabrica-de-parmigiano-reggiano","status":"publish","type":"post","link":"https:\/\/www.emiliadelizia.com\/es\/visita-la-fabrica-de-parmigiano-reggiano\/","title":{"rendered":"Visita a la f\u00e1brica de Parmigiano Reggiano"},"content":{"rendered":"

Emilia Delizia ofrece recorridos detallados de queso Parmigiano Reggiano en Modena, Parma y Reggio Emilia. Nuestro recorrido comenzar\u00e1 temprano en la ma\u00f1ana con el fin de conocer y admirar tanto como sea posible. A continuaci\u00f3n tratamos demostrar nuestro recorrido en im\u00e1genes para dar una mejor idea a las personas sobre lo que ver\u00e1n cuando est\u00e9n en la lecher\u00eda parmesana.<\/p>\n

\"2<\/a>
The cheese tiwns – Italian says that one is a boy and the other is a girl<\/figcaption><\/figure>\n

Al llegar a la lecher\u00eda, veremos la leche cruda que se encuentra estado natural en las cubas. Estos grandes recipientes tambi\u00e9n conocidos como\u00bbcalderos\u00bb los cuales contienen 1000 kg de grasa completa y la mitad de leche mezclada. El compuesto se acidifica y se agrega el ingrediente llamado cuajo. En este punto, la leche se convertir\u00e1 en una sustancia similar al yogur para producir un producto terminado de la mejor calidad.<\/p>\n

Estos son los 2 gemelos, uno es un ni\u00f1o y el otro es una ni\u00f1a. B\u00e1sicamente, estas son las cuajadas del queso que se cort\u00f3 y se dej\u00f3 reposar. De 1000 kilos de leche obtenemos 2 ruedas de 45 kilos. Parte del peso se pierde durante el periodo del envejecimiento y, por lo tanto, el producto final pesa aproximadamente 37 kg. Estos son valores calculados para dicha producci\u00f3n de peso.<\/p>\n

El queso sin formar va al molde de tefl\u00f3n por un d\u00eda y una noche completa. El maestro de queso agrega cuidadosamente un poco de peso encima del queso. Para conseguir que se exprima todo el l\u00edquido, los moldes se revisan cada dos horas. Por la noche, se retira la tela de queso y se inserta en el molde la matriz que lleva el nombre de Parmigiano Reggiano. Telon es un nuevo material que ha reemplazado los moldes de madera que originalmente fueron elaborados a mano.<\/p>\n

Puede ver claramente c\u00f3mo se mueve el queso de la tina a los moldes. Nuestros hu\u00e9spedes podr\u00e1n ver la producci\u00f3n completa de este delicioso queso a pocos metros donde el queso de alta calidad se est\u00e1 elaborando.<\/p>\n

El queso va al molde de metal por otro d\u00eda. Estos moldes tienen la forma de la rueda que no requerir\u00e1 m\u00e1s manipulaci\u00f3n, como el recorte de los bordes. El queso siempre descansa en estantes de madera que permiten la respiraci\u00f3n y el envejecimiento correcto que brinda un exquisito y exclusivo sabor al producto.<\/p>\n

Las ruedas se llevan a un ba\u00f1o de salmuera y se quedan aqu\u00ed por 3 semanas. Este es un paso importante para hacer que el queso quede duro, de hecho, la alta salinidad del agua permitir\u00e1 que la humedad residual salga gracias a la \u00f3smosis natural. Es importante tener en cuenta que el queso parmesano no contiene ning\u00fan conservante o anti fermentativo, por lo tanto, es esencial tener la cantidad adecuada de humedad en las ruedas para producir el queso en excelentes condiciones.<\/p>\n

La \u00faltima parte de la visita ser\u00e1 en las bodegas de envejecimiento. Aqu\u00ed est\u00e1 el Parmigiano Reggiano se almacena en las estanter\u00edas tradicionales por un m\u00ednimo de 12 meses. Durante la visita, aprenderemos a reconocer el verdadero queso parmesano que claramente es mejor que la imitaci\u00f3n y descubriremos los valores nutricionales de este sabroso producto.<\/p>\n

\"the<\/a>
1000 kg of milk to make Parmigiano Reggiano<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Emilia Delizia ofrece recorridos detallados de queso Parmigiano Reggiano en Modena, Parma y Reggio Emilia. Nuestro recorrido comenzar\u00e1 temprano en la ma\u00f1ana con el fin de conocer y admirar tanto como sea posible. A continuaci\u00f3n tratamos demostrar nuestro recorrido en im\u00e1genes para dar una mejor idea a las personas sobre lo que ver\u00e1n cuando est\u00e9n […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[970,5409,5427],"tags":[2011,2010,6,1566,1971,2009],"class_list":["post-8125","post","type-post","status-publish","format-standard","hentry","category-gourmet-food-tours-in-italy-es","category-parmigiano-reggiano-es","category-queso-parmesano","tag-bolonia","tag-lecheria-parmesana","tag-modena","tag-parma-parmesan-and-ham-tour-italy","tag-que-hacer-en-modena","tag-recorridos-parmigiano-reggiano"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4IUva-273","jetpack-related-posts":[{"id":3871,"url":"https:\/\/www.emiliadelizia.com\/pdo-area-production-parmesan-parmigiano\/","url_meta":{"origin":8125,"position":0},"title":"PDO Area of Production of Parmesan Parmigiano Reggiano Cheese.","author":"gabriele monti","date":"8 de diciembre de 2012","format":false,"excerpt":"Where This Famous Italian Cheese Is Made By Gabriele Monti \u2014 Updated for 2026 The Consortium of Parmigiano Reggiano publishes a detailed map showing exactly where this cheese can legally be produced. The production zone covers five provinces across northern Italy, and the rules are strictly enforced: milk sourced outside\u2026","rel":"","context":"En \u00abGourmet food tours in Italy\u00bb","block_context":{"text":"Gourmet food tours in Italy","link":"https:\/\/www.emiliadelizia.com\/category\/food-tours-in-italy\/"},"img":{"alt_text":"Map of Parmigiano Reggiano production area in Italy, highlighting cities like Parma and Bologna with illustrations.","src":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2012\/12\/zona%2Bdi%2Bproduzione.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2012\/12\/zona%2Bdi%2Bproduzione.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2012\/12\/zona%2Bdi%2Bproduzione.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2012\/12\/zona%2Bdi%2Bproduzione.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2012\/12\/zona%2Bdi%2Bproduzione.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2012\/12\/zona%2Bdi%2Bproduzione.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":19966,"url":"https:\/\/www.emiliadelizia.com\/parmesan-magic-and-culinary-delights-an-unforgettable-journey-through-italys-cheese-factories-and-local-cuisine\/","url_meta":{"origin":8125,"position":1},"title":"Parmigiano Reggiano Across Emilia-Romagna: What to Eat in Each Province","author":"Emilia Delizia","date":"9 de julio de 2023","format":false,"excerpt":"The Parmigiano Reggiano DOP zone covers five provinces: Parma, Reggio Emilia, Modena, and designated parts of Mantua and Bologna. Each province shares the same cheese but has its own distinct food traditions built around it \u2014 different pasta shapes, different local pairings, different ways of using Parmigiano in the kitchen.\u2026","rel":"","context":"En \u00abBologna\u00bb","block_context":{"text":"Bologna","link":"https:\/\/www.emiliadelizia.com\/category\/all-about-bologna-food-tours-and-cooking-classes\/"},"img":{"alt_text":"Casaro breaking open a wheel of Parmigiano Reggiano at an Emilian dairy","src":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-casaro-breaking-wheel-dairy-scaled.jpg?fit=896%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-casaro-breaking-wheel-dairy-scaled.jpg?fit=896%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-casaro-breaking-wheel-dairy-scaled.jpg?fit=896%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-casaro-breaking-wheel-dairy-scaled.jpg?fit=896%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":5014,"url":"https:\/\/www.emiliadelizia.com\/food-factories-visit-italy\/","url_meta":{"origin":8125,"position":2},"title":"What Food Producers Can I Visit in Italy?","author":"Emilia Delizia","date":"11 de octubre de 2013","format":false,"excerpt":"https:\/\/www.youtube.com\/embed\/ualYjLbx3k4 Everyone loves Italian food. Wherever you go in the world\u2014even in places with strong culinary traditions such as Thailand or Malaysia\u2014you will always find Italian restaurants, and most people cook at least one Italian staple, pasta, on a regular basis at home. It follows naturally that when visiting Italy,\u2026","rel":"","context":"En \u00abBologna\u00bb","block_context":{"text":"Bologna","link":"https:\/\/www.emiliadelizia.com\/category\/all-about-bologna-food-tours-and-cooking-classes\/"},"img":{"alt_text":"Young Parmigiano Reggiano wheels aging on wooden shelves at a dairy in Emilia-Romagna","src":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-young-wheels-aging-shelves-scaled.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-young-wheels-aging-shelves-scaled.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-young-wheels-aging-shelves-scaled.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-young-wheels-aging-shelves-scaled.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-young-wheels-aging-shelves-scaled.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2026\/03\/parmigiano-reggiano-young-wheels-aging-shelves-scaled.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":20694,"url":"https:\/\/www.emiliadelizia.com\/economic-impact-the-role-of-parmigiano-reggiano-in-italys-economy\/","url_meta":{"origin":8125,"position":3},"title":"Economic Impact: The Role of Parmigiano Reggiano in Italy’s Economy","author":"Emilia Delizia","date":"22 de septiembre de 2023","format":false,"excerpt":"\u00a0 Parmigiano Reggiano\u2014often referred to as the King of Cheeses\u2014is far more than a culinary icon. Beyond its unmistakable flavor and versatility in the kitchen, Parmigiano Reggiano plays a strategic economic role in Italy, particularly in the Emilia-Romagna region where it is produced. This protected cheese represents a unique intersection\u2026","rel":"","context":"En \u00abGourmet food tours in Italy\u00bb","block_context":{"text":"Gourmet food tours in Italy","link":"https:\/\/www.emiliadelizia.com\/category\/food-tours-in-italy\/"},"img":{"alt_text":"Parmigiano Reggiano wheel being cut open at an Emilian dairy \u2014 a highlight of the Bologna food tour","src":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2025\/06\/parmesan.webp?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2025\/06\/parmesan.webp?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2025\/06\/parmesan.webp?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2025\/06\/parmesan.webp?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":19924,"url":"https:\/\/www.emiliadelizia.com\/the-perfect-timing-for-a-parmesan-cheese-tour-in-modena-at-what-time-is-it-made\/","url_meta":{"origin":8125,"position":4},"title":"Parmigiano Reggiano Tour from Modena: When to Visit a Dairy","author":"Emilia Delizia","date":"9 de julio de 2023","format":false,"excerpt":"Parmigiano Reggiano production starts at 5am and the key moment \u2014 the cheese being lifted from the vats and shaped into wheels \u2014 happens around 9am. Timing your visit around this makes a real difference to what you see. The dairy tour from Modena departs at 8:30am, arriving at the\u2026","rel":"","context":"En \u00abModena\u00bb","block_context":{"text":"Modena","link":"https:\/\/www.emiliadelizia.com\/category\/tourism-in-modena-balsamic-vinegar-ferrari\/"},"img":{"alt_text":"Casaro lifting Parmigiano Reggiano curd from copper vat at a dairy in Emilia-Romagna","src":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2023\/07\/2013-10-17-10.04.34-scaled.jpg?fit=896%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2023\/07\/2013-10-17-10.04.34-scaled.jpg?fit=896%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2023\/07\/2013-10-17-10.04.34-scaled.jpg?fit=896%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2023\/07\/2013-10-17-10.04.34-scaled.jpg?fit=896%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":20688,"url":"https:\/\/www.emiliadelizia.com\/the-legacy-of-parmigiano-reggiano-tracing-the-roots-of-the-king-of-cheese\/","url_meta":{"origin":8125,"position":5},"title":"The Origins of Parmigiano Reggiano: Eight Centuries of Unbroken Tradition","author":"Emilia Delizia","date":"22 de septiembre de 2023","format":false,"excerpt":"Parmigiano Reggiano has been made with the same three ingredients \u2014 raw cow's milk, calf rennet, salt \u2014 for at least eight hundred years. No additives, no shortcuts, no variations permitted under the DOP rules that codify what monasteries and dairy farmers in the Po valley worked out during the\u2026","rel":"","context":"En \u00abBologna\u00bb","block_context":{"text":"Bologna","link":"https:\/\/www.emiliadelizia.com\/category\/all-about-bologna-food-tours-and-cooking-classes\/"},"img":{"alt_text":"Rows of aging cheese wheels in a storage room, showcasing a traditional cheese maturation process.","src":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2013\/02\/P1070280.jpg?fit=1200%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2013\/02\/P1070280.jpg?fit=1200%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2013\/02\/P1070280.jpg?fit=1200%2C801&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2013\/02\/P1070280.jpg?fit=1200%2C801&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.emiliadelizia.com\/wp-content\/uploads\/2013\/02\/P1070280.jpg?fit=1200%2C801&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/posts\/8125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/comments?post=8125"}],"version-history":[{"count":0,"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/posts\/8125\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/media?parent=8125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/categories?post=8125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.emiliadelizia.com\/es\/wp-json\/wp\/v2\/tags?post=8125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}