Tag: aging process

Discover the Magic of Parmesan: Take a “Caseifici Aperti” Tour!

Imagine waking up to the tantalizing aroma of fresh milk simmering in large cauldrons, witnessing master cheese makers transform this simple ingredient into the world-renowned Parmigiano Reggiano, and later, savouring a slice of this freshly made cheese. This isn’t a fantasy; it’s what awaits you during the “Caseifici Aperti” tour.

A Journey to the Heart of Italy’s Gastronomy

The “Caseifici Aperti”, which translates to “Open Dairies”, is an event unlike any other. Hosted in the heart of Italy’s Parmigiano Reggiano production area, it offers a rare peek into the time-honored tradition of cheese-making. Scheduled this year for October 7th and 8th, this is a weekend where the doors of numerous dairies swing open to the public, inviting one and all to delve into the world of Parmesan.

More than Just Cheese

While the cheese itself is undoubtedly the star of the show, the event promises an immersive experience. Here’s what to expect:

  • Live Demonstrations: Witness firsthand the artistry and skill involved in turning milk into Parmigiano Reggiano. The dedication of the ‘casari’, the cheese makers, is palpable as they work meticulously, following processes that have remained unchanged for centuries.
  • Interactive Sessions: Engage with the casari, ask questions, and understand the passion that drives them. Their tales weave a rich tapestry of tradition, culture, and an unwavering commitment to quality.
  • Gastronomic Delights: The tour is not just about watching and learning; it’s about tasting too! Relish freshly made Parmigiano Reggiano, and discover the nuances of its flavor profile.
  • Explore the Region: Beyond the dairies, the event is a celebration of the region. Tourists can explore local attractions, bask in the region’s natural beauty, and partake in various entertainment activities, including games, performances, and more at Iren Green Park in Reggio Emilia.

Make It A Weekend Affair

To make the most of your “Caseifici Aperti” experience, plan ahead:

  1. Choose Your Dairy: With numerous dairies participating, you’re spoilt for choice. Whether it’s the CASEIFICIO UGOLOTTI in Parma or the SOCIETÀ AGRICOLA BERTINELLI GIANNI E NICOLA in Noceto, each dairy has its own unique story to tell.
  2. Book in Advance: These tours are popular, and spots can fill up quickly. Once you’ve zeroed in on a dairy (or multiple dairies), reach out to them to secure your place.
  3. Stay Local: The Parmigiano Reggiano production area is brimming with cozy accommodations. Staying local allows you to soak in the region’s charm and ensures you’re fresh and ready for your dairy tour.

The Parmigiano Reggiano Process: What to Expect at the Dairy

Parmesan, or as it’s authentically known, Parmigiano Reggiano, is the result of art, time, and tradition. Here’s a step-by-step overview of the fascinating process and what you might witness during your visit to the dairy:

  1. Milk Collection: The journey begins with the collection of milk. Parmigiano Reggiano is made from a mix of evening and morning milk. The evening milk is left to rest overnight, allowing the cream to rise to the top. This cream is removed the next morning, and the partially skimmed milk is then combined with the fresh morning milk.
  2. Copper Cauldrons: The combined milk is poured into large, bell-shaped copper cauldrons. Here, it’s gently warmed, and natural whey starter and calf rennet are added to initiate the curdling process.
  3. Curds and Whey: As you watch, the milk will begin to coagulate and form curds. These curds are then broken down into tiny granules using a traditional tool called a ‘spino’. The mixture is heated once more until the curds settle at the bottom, separating from the whey.
  4. Forming the Cheese: The settled curds are lifted with a muslin cloth and divided into two parts. Each part is wrapped in the cloth and placed in a circular mold called ‘fascera’. The weight of the curds compresses them, giving the cheese its characteristic wheel shape.
  5. Salting and Aging: The freshly molded cheese wheels are then immersed in brine for salting. Once salted, the wheels are transferred to aging rooms, known as ‘cascine’. Here, they rest on wooden shelves and are regularly turned and cleaned. This is where the magic truly happens! Depending on the desired age of the cheese, it can be aged from 12 months to over 36 months.
  6. Quality Inspection: Not every wheel makes the cut! Inspectors from the Parmigiano Reggiano Consortium use a small hammer to tap the cheese and listen for defects. Only those that pass the rigorous inspection are fire-branded with the iconic Parmigiano Reggiano mark.

During your “Caseifici Aperti” tour, not only will you witness these stages, but you’ll also appreciate the skill and dedication of the ‘casari’. The ambiance of the dairy, the rhythmic sounds of cheese-making, and the sight of countless cheese wheels aging to perfection is an experience that stays with you long after the tour concludes. Whether you’re a cheese enthusiast or just a curious traveler, seeing the birth of Parmigiano Reggiano is a spectacle that is both educational and mesmerizing.

The Aging Process: How Time Transforms the Flavors of Parmigiano Reggiano

Introduction

Parmigiano Reggiano, the so-called “King of Cheeses,” has been celebrated around the world for centuries because of its distinctive flavor and versatility in different culinary applications. This Italian cheese, originating from the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantova, is strictly regulated under Italian DOP laws, ensuring its production respects traditional methods. One of the most significant aspects of creating this iconic cheese is its lengthy and regulated aging process, which ultimately gives Parmigiano Reggiano its unique flavor profile.

The Art and Science of Aging Parmigiano Reggiano

Parmigiano Reggiano’s aging process begins immediately after it is formed into wheels and brined in a solution of water and sea salt. From there, the cheese wheels are transferred to aging rooms, where they remain for a minimum period of 12 months, transforming into the flavorful delicacy the world adores.

During the aging process, the microorganisms present in the cheese remain active. Over time, they metabolize the proteins and fats in the cheese, breaking them down into smaller, flavor-packed compounds. As the cheese ages, it loses moisture, causing these compounds to concentrate, which results in an intensified flavor and complex aroma.

The minimum aging period for Parmigiano Reggiano is 12 months. At this stage, the cheese has a soft, elastic structure and a sweet, milky taste. As the cheese continues to mature, its structure steadily becomes grainier, and its flavor, more nuanced. At 24 months, also known as “Vecchio”, you’ll taste hints of pineapple or nuts. Hitting the 36-month mark, or “Stravecchio”, the cheese boasts a rich, grainy texture and a significantly deeper flavor with notes of spices — an absolute delight for cheese connoisseurs.

Benefits of the Aging Process

The aging process not only enhances the taste of Parmigiano Reggiano but also magnifies its nutritional value. As the cheese matures, the bioavailability of its nutrients increases, rendering them more accessible for absorption in the human body. This makes the aged Parmigiano Reggiano a powerhouse of nutrients, packed with high-quality proteins, vitamins, and minerals such as calcium, phosphorus, and zinc, all while remaining easily digestible.

Culinary Applications

The versatile flavor profile of aged Parmigiano Reggiano makes it a highly coveted addition to numerous dishes. Freshly grated over pasta, slipped into risotto, layered into lasagna, or simply enjoyed on its own in chunks, the cheese adds a gourmet touch to just about any dish.

Cheeses aged for a longer time, such as 36-month-old Parmigiano Reggiano, are characterized by their robust, spicy notes that pair exceptionally well with full-bodied red wines, fresh fruits, and balsamic vinegar. Conversely, younger Parmigiano Reggiano cheeses are more delicate, blending harmoniously with subtle dishes and light, fresh wines.

Conclusion

The aging process of Parmigiano Reggiano transforms this simple cheese into a work of edible art. This time-laden process, steeped in tradition, imparts unique flavors that evolve with each passing month, resulting in a diverse and enchanting array of Parmigiano Reggiano cheeses. From its roots in 12th-century Italy, this cheese has continued to be a beloved staple for hundreds of years, a testament to the transformative power of time and the diligent craftsmanship which dances with it to produce Parmigiano Reggiano.

Balsamic Vinegar Tour: Dive into Modena’s Age-Old Secrets

How To Visit A Traditional Balsamic Vinegar Producer in Modena – Emilia Romagna – Italy.

Emilia Delizia invites you to explore a traditional ACETAIA, known as a traditional balsamic vinegar producer, in Modena. Visitors are often astonished by the stark contrast between “regular” or industrial balsamic vinegar and the DOP traditional balsamic vinegar, exclusively crafted in private homes in Modena and Reggio Emilia. A new batch of balsamic vinegar was traditionally initiated at the birth of a baby girl, becoming part of her dowry upon marriage. In earlier centuries, aceto balsamico was primarily used within families and occasionally offered to distinguished guests. It is said that the Duke of Modena maintained his own prestigious vinegar attic in his palace, where notable individuals would be introduced to the exquisite black gold during their visits to Modena. Our Modena vinegar tours provide a unique opportunity to visit private villas and homes where this precious nectar continues to be produced in small quantities, honoring age-old traditions.

Experience the Art of Balsamic Vinegar Making in Modena on a Vinegar Tour.

Traditional balsamic vinegar of Modena is crafted through a meticulous process that begins with reducing organic grape juice (must) by about 30%. This is achieved by gently simmering the must for approximately 24 hours, which increases its sugar content. It’s crucial to never reach the boiling point in order to preserve the beneficial bacteria already present in the liquid. This process takes place during the grape harvest season between September and October, using Lambrusco and Trebbiano grapes.

On a Modena vinegar tour, you’ll learn about the aging process that involves a set of barrels, typically consisting of 4, 5, or 6 progressively smaller barrels made of different woods like acacia, ash, chestnut, mulberry, and cherry. Starting in autumn, the aging process requires at least 12 years of painstakingly topping up the evaporated must from the penultimate barrel to the last one. This sequence is repeated, moving from the second to last barrel to the penultimate one, and so on until the mother barrel is topped up with fresh grape must. No vinegar is drawn for at least 12 years, allowing for the production of the “younger balsamic vinegar.”

Embark on a Modena vinegar tour to explore the fascinating world of traditional balsamic vinegar making and witness the dedication and craftsmanship that goes into producing this exceptional condiment.

The tradition wants that the precious black nectar obtained by the natural concentration of the flavours is used as a digestive at the end of the meal. It is best consumed on plastic or ceramic spoon as metal it is very cold and it would lower the sensory experience.

12 years old traditional balsamic vinegar.

It has more acidity than the other vintages and the sweetness is more subtle. You will soon find out that the favours of the woods are felt on different parts of your tongue and mouth. This balsamic vinegar is particularly indicated on fresher cheeses such as ricotta or mozzarella. You can also add to meat or fish dishes. The important that is used sparingly and only added the end of cooking.

The extra old vintage 24 years old traditional balsamic vinegar of Modena

The acidity decreases and the sweetness is more present, but it is not a flat sugary sensation, it is actually very complex. On your tongue you feel the taste of the blended wood tannins  such as the spiciness of juniper or the sweetness of the cherry wood. At this age it is a perfect match for aged cheese such as Parmesan or even for desserts: straberries, chocolate and ice creams.

28 YEARS OLD VINEGAR and over – Only in the Reggio Emilia province.

Only produced and marketed at this age in the Reggio Emilia. At this point the vinegar has lost a lot of its acidity and it the wood and the sweetness becomes even more accentuated, almost like a sweet complex black nectar. It is best consumed at the end of the meal as a digestive. The province of Reggio Emilia is also a producer of Traditional balsamic vinegar due to the proximity to Modena. The tradition was brought in Reggio Emilia as many women were marring across the 2 provinces bringing their dowry with them. During our Balsamic vinegar tour it is possible to visit Reggio Emilia producer and discover the 3 ageing typical of the area. If you want to learn more about Reggio Emilia culinary tradition please continue reading here.

Balsamic Vinegar Places You Can Visit On Your Own

If you’re an all-round foodie or just love food, there are some things that you can do during your stay in Italy that are food-related and are sure to enhance your experience. Besides trying out the local cuisine and all the traditional dishes available to you, there are activities you can do to fully immerse in the world of Emilia Romagna’s food. Restaurants are a thing you really cannot miss (you’re bound to end up eating out during your vacation, and there’s plenty of excellent places to choose from), but you can also go to local producers to sample ingredients and dishes made with them for a full-on experience. And while you’re looking through reviews and suggestions from fellow foodies on great places that offer food tasting experiences, don’t forget about other pleasures available to you. For example, wine tasting tours are a great idea – as are tours of balsamic vinegar places.
Balsamic vinegar might just be a condiment, but if you get deeper into the local culture, you’ll discover that balsamic vinegar in Emilia Romagna is a whole different deal: it’s tradition, it’s pride in local ingredients, it’s about employing processing methods passed down through generations. In short, visiting the place of production of balsamic vinegar will give you a glimpse into the history of this part of Italy, and there are several options to choose from when it comes to where you’re supposed to go to have a taste of Emilia Romagna.

Villa San Donnino

Villa San Donnino is located in a liberty-style villa just outside Modena, the birthplace of Balsamic Vinegar, this will be a very picturesque destination if you want to enjoy the history of this product in a suggestive environment. Since the certified DOP Traditional Balsamic Vinegar of Modena is produced throughout a very limited and controlled area of Emilia Romagna, it’s something that can truly be sampled only when in this type of location. The Acetaia Villa San Donnino would be a great choice for your balsamic vinegar tasting tour, or shopping and booking through the website is recommended . Once there, you’ll have a chance to see the traditional production methods for the vinegar and taste it paired with great local dishes.

Acetaia Di Giorgio

On their website it’s possible to book a visit to this acetaia (vinegar processing place) to, once again, see how the vinegar is produced, get in touch with the history of this excellent traditional product, sample and purchase DOP Balsamic Vinegar – right at the heart of the beautiful city of Modena. The Acetaia di Giorgio is a tiny balsamic vinegar place, family-owned and with a focus on how the vinegar truly is a legacy passed through the generations.

La Vecchia Dispensa

Another great place you can visit to explore the world of DOP Traditional Balsamic Vinegar of Modena is this acetaia, located in Castelvetro di Modena. The acetaia offers guided tours and tastings of different products that can also be purchased at the shop, along with local jams, spirits, wines, sweets and other products from Modena to pair with the vinegar. Mailing the acetaia will allow you to book a tour but also to find out about special events held by La Vecchia Dispensa, such as lunches in the acetaia, cooking classes and hikes through the vineyards.

Acetaia Malpighi

In this acetaia, you will be able to go on a tour of the place, guided by experts, to discover the secrets of the production of this interesting local condiment. During the tour, you’ll learn more about the history of the Balsamic Vinegar of Modena, the techniques employed to achieve the final product, and you’ll have a chance to taste the vinegar. Groups of 10 people or more can arrange a special tour, which includes a vinegar and local food tasting, so you’ll be able to sample cold cuts, Parmigiano Reggiano cheese, baked goods and wine typical of Modena all in the same package, for an all-round culinary experience.

Acetaia Bompana

Free tastings are held on every opening day in the Acetaia Bompana, and you can book tours if you want to learn about the Traditional Balsamic Vinegar of Modena, other than just sampling it in all of its amazing shades of taste. The vinegar can be used in many different ways to enhance dishes, or can just be drizzled on a piece of Parmigiano cheese. This acetaia, like the other certified ones in the area of Modena, is the perfect place to sample the excellence of this traditional and local product. Purchasing some balsamic vinegar for yourself at the outlets annexed to the acetaie will guarantee top quality and an unforgettable taste of Modena to bring back home with you.

In conclusion, a Modena vinegar tour offers a unique and immersive experience into the rich traditions and intricate processes involved in crafting traditional balsamic vinegar. By exploring the picturesque region of Modena and visiting authentic Acetaias, you will gain a deeper appreciation for the time, dedication, and skill required to create this exceptional condiment. The unforgettable sensory journey will leave you with a newfound respect for the craft and a lasting impression of the distinct flavors and aromas of true balsamic vinegar. A visit to Modena’s traditional balsamic vinegar producers is not only a treat for the taste buds but also a cultural and educational experience that should not be missed.

Close-up view of the Balsamic Vinegar aging process in wooden barrels, showcasing the rich heritage and gastronomy of Modena.
Balsamic vinegar barrels

A group of tourists attentively learning the traditional process of Balsamic Vinegar production in a historic Acetaia in Modena.
Ampules containing balsamic vinegar “Tradizionale” for tasting

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