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Parmigiano Reggiano dairy factory tour near Bologna and Modena

Parmigiano Reggiano is more than just cheese; it is a symbol of Italian heritage, particularly in the Emilia-Romagna region. Visiting a Parmigiano Reggiano dairy near Bologna and Modena offers a unique opportunity to immerse yourself in this tradition, witnessing firsthand how this iconic cheese is made. Emilia Delizia, a leader in culinary tours, provides an exceptional way to experience this through their guided dairy tours, where authenticity, culture, and taste blend seamlessly.

2. Dairy Factories to Visit

Caseificio Rosola (Near Modena): This dairy is located near Zocca and offers a unique experience focused on Parmigiano Reggiano made from the milk of the White Modenese cows, a rare breed in the region. Tours are available throughout the week except for Mondays and Friday afternoons.
Caseificio 4 Madonne (Near Modena): Known for its extensive guided tours that last about 1 to 1.5 hours. Visitors can enjoy tastings that include Parmigiano Reggiano at different stages of maturation, along with local cold cuts, balsamic vinegar, and wines.
Dairy in Bazzano (Near Bologna): This dairy offers an immersive experience where visitors travel by train from Bologna to Bazzano, followed by a guided walk through the countryside to the dairy. The tour includes witnessing the cheese-making process and tasting freshly made Parmigiano Reggiano.

Why So Many People Seek the Parmigiano Reggiano Experience

The draw of a Parmigiano Reggiano dairy tour lies in its deep cultural and culinary significance. Parmigiano Reggiano, often referred to as the “King of Cheeses,” has been produced using the same traditional methods for over 900 years. The process of making this cheese is steeped in history, with strict regulations ensuring that each wheel meets the highest standards of quality. For many, the chance to witness this process is akin to stepping back in time, connecting with centuries of Italian culinary tradition.

Moreover, the artisanal nature of Parmigiano Reggiano production is a major appeal. The cheese is crafted by skilled artisans who have honed their craft through generations. Observing these artisans at work is not just educational; it’s inspiring. It allows visitors to appreciate the dedication and precision required to produce this beloved cheese, which is still made by hand in small batches. This hands-on approach is a stark contrast to the mass production methods common in today’s food industry, making the experience all the more special.

For food lovers, the tasting sessions are the highlight of the tour. Tasting Parmigiano Reggiano at various stages of maturation, directly from the source, is an unparalleled experience. The cheese is often paired with local wines, balsamic vinegar, and other regional delicacies, offering a full sensory journey through Emilia-Romagna’s rich culinary landscape. As many visitors have noted, the flavors are more intense and complex when experienced in their place of origin, making the cheese taste even more extraordinary.

Testimonials: A Glimpse into Visitor Experiences

4. Testimonials and Visitor Experiences

Many visitors who have toured Parmigiano Reggiano dairies share glowing reviews of their experiences, highlighting both the educational and sensory pleasures they encountered. Here are a few testimonials:

John from the UK described his visit to a Modena dairy as “a fascinating dive into the heart of Italian culinary tradition. Watching the cheese being made right in front of us and then tasting it was a highlight of our trip.”
Maria from the US mentioned, “The tour was more than just about cheese; it was about understanding the culture and history of the region. The guide was incredibly knowledgeable, and the tasting session was absolutely delicious!”
Sophie from Australia shared, “As a food lover, this was a dream come true. The fresh Parmigiano Reggiano we tasted at the end of the tour was unlike anything I’ve had before. The entire process, from cow to cheese wheel, was fascinating.”

Such testimonials underscore the profound impact that these tours have on visitors. They are not merely passive experiences but active engagements with the region’s heritage. The knowledge gained from these tours—about the production process, the importance of terroir, and the regulatory standards that maintain Parmigiano Reggiano’s quality—enhances the appreciation of the cheese and deepens the overall experience.

What to Expect on an Emilia Delizia Tour

Emilia Delizia’s tours offer a comprehensive experience, beginning with a visit to one of the traditional dairies near Bologna or Modena. These tours typically start early in the morning, allowing visitors to see the entire cheese-making process, from the milking of cows to the aging of the cheese wheels. The tour guides are local experts, providing in-depth insights into the production methods and the history of Parmigiano Reggiano.

The tours often conclude with a tasting session, where visitors can sample Parmigiano Reggiano at different stages of aging, alongside other regional specialties. This tasting is not only a treat for the palate but also an educational experience, as guides explain the nuances of flavor that develop as the cheese matures.

In addition to the cheese, some tours offer a visit to nearby balsamic vinegar producers or even a prosciutto factory, providing a broader taste of Emilia-Romagna’s culinary delights.

Here are 10 generalized questions that could apply to any Parmigiano Reggiano tour in the Parma region:

What are the typical activities included in a Parmigiano Reggiano tour?

Consider the possibility of visiting cheese-making facilities, observing the entire production process, and participating in a tasting session. Some tours might also include visits to the dairy farms where the milk is sourced.

How long do Parmigiano Reggiano tours generally last?

Tours often range from 1.5 to 2 hours, depending on whether additional activities, like farm visits, are included.

What is the general cost of a Parmigiano Reggiano tour in the Parma area?

Prices can range based on group size and tour length, typically from €10 to €20 per person, with discounts for children.

What unique features are offered during a Parmigiano Reggiano tour?

Some tours may include special features such as proximity to city centers, on-site dining options, or visits to the dairy farms where cows are kept.

What additional experiences might be available in a combined tour with other local food producers?

Some tours combine cheese production with visits to nearby facilities, like salami factories, offering a broader insight into local food production.

Are these tours suitable for families with children?

Many tours offer discounts for children and may include child-friendly activities like farm visits or opportunities to see the cows.

How far in advance should one typically book a Parmigiano Reggiano tour?

It is generally advisable to book 3 to 4 days in advance to ensure availability and to allow the organizers time to prepare.

What factors make Parma a key region for Parmigiano Reggiano production?

The region’s fertile soil, high-quality water sources, and ideal climate contribute to the production of high-quality milk, essential for Parmigiano Reggiano.

What additional experiences can be enjoyed besides the cheese-making tour?

Visitors might enjoy tasting sessions of various local products, exploring the natural environment of the farms, and purchasing local goods at on-site shops.

What unique architectural or environmental features might be included in a Parmigiano Reggiano tour?

Some dairies are located in national parks or feature specially designed facilities that provide unique viewing experiences, such as elevated walkways above the production floor.

Which city, Modena or Bologna, offers closer proximity to the majority of Parmigiano Reggiano dairies?

Modena is generally closer to a higher concentration of Parmigiano Reggiano dairies. The region around Modena, including the areas of Reggio Emilia and Parma, is densely packed with traditional dairies. Modena’s location is particularly advantageous if you want to visit multiple dairies in a short amount of time. While Bologna also has access to dairies, you may find that staying in Modena reduces travel times significantly, especially if your focus is on the cheese-making experience【31†source】【30†source】.

Are there more Parmigiano Reggiano dairies offering tours near Modena or Bologna?

Modena has more dairies offering tours in close proximity compared to Bologna. While Bologna provides access to dairies, Modena is home to several famous dairies such as Reggiani Roberto and Hombre, which are within a short drive from the city center. If you plan to visit multiple dairies in one day, Modena provides a more centralized location【31†source】.

Which city offers better public transportation or guided tour options to access Parmigiano Reggiano dairies?

Bologna offers better public transportation options overall, including trains and buses that can connect you to nearby towns where dairies are located. However, many guided tours that depart from Bologna are specifically designed to cover both Parmigiano Reggiano dairies and other food experiences like balsamic vinegar and prosciutto, making Bologna a good choice if you prefer a more structured, all-inclusive tour experience. However, for direct and frequent access to dairies, Modena may still be superior if you plan to drive【20†source】【18†source】.

Is it easier to combine Parmigiano Reggiano tours with other culinary experiences in Modena or Bologna?

Bologna might be better if you want a comprehensive culinary experience beyond Parmigiano Reggiano. Bologna is known as the food capital of Italy and offers a wide range of food tours that include visits to Parmigiano Reggiano dairies, balsamic vinegar producers, and prosciutto factories. However, Modena is famous for its balsamic vinegar, and staying there would allow you to visit both a Parmigiano Reggiano dairy and an acetaia (balsamic vinegar producer) in one day【20†source】【31†source】.

Which city provides a better overall tourist experience, including dining, lodging, and cultural attractions, when visiting Parmigiano Reggiano dairies?

Bologna offers a more diverse tourist experience with a wide range of dining options, from traditional trattorias to Michelin-starred restaurants, along with a vibrant cultural scene featuring historic architecture, museums, and lively markets. Bologna is a larger city with more lodging options that cater to various budgets. On the other hand, Modena provides a more intimate experience with its charming historic center, fewer but excellent dining options, and the opportunity to explore both Parmigiano Reggiano dairies and balsamic vinegar production facilities nearby. If you prefer a quieter, more focused food journey, Modena might be the better choice, while Bologna offers a broader range of activities【19†source】【30†source】.

In summary, a Parmigiano Reggiano dairy tour with Emilia Delizia is a must-do for anyone visiting Bologna or Modena. It offers a rare opportunity to connect with Italian culture, witness artisanal craftsmanship, and enjoy some of the finest flavors the region has to offer. Whether you are a food enthusiast, a cultural explorer, or simply someone looking to experience the best of Italy, this tour will leave you with unforgettable memories and a deeper appreciation for Parmigiano Reggiano.

Immerse Your Family in Bologna’s Culinary Delights with Emilia Delizia’s Parmesan, Balsamic and Ham Tour

Planning the perfect Italian culinary adventure in Bologna for the whole family involves much more than just picking a destination. It’s about selecting an experience that maximizes enjoyment while minimizing inconveniences like long waiting times. This balance is precisely where Emilia Delizia shines.

Envision embarking on a Bologna food tour that immerses you in the delights of Parmesan cheese, traditional balsamic vinegar, and succulent Italian ham. As the day winds down, you find yourself not languishing in a long line for hotel drop-off but promptly whisked back to your accommodation. This hassle-free, enjoyable experience is what we promise at Emilia Delizia.

Small Groups Means No Wait.

Why Emilia Delizia’s Small-Group Bologna Food Tours Make a Difference

Our small-group Bologna food tours offer a trifecta of benefits. Firstly, the personalized attention from our tour guides makes for a more engaging and educational experience. They’re able to share their rich knowledge, answer your questions, and even adapt parts of the tour to meet your family’s unique needs.

Secondly, the intimacy of a small group fosters a friendly, communal atmosphere. The experience feels like a day out with friends, enhancing enjoyment and relaxation for both adults and kids alike.

Lastly, and perhaps a major relief for parents, the smaller the group, the quicker the hotel drop-off. No more lingering for multiple stops before reaching your hotel. With Emilia Delizia, you’ll find yourself comfortably back at your hotel, reflecting on the day’s culinary adventure, while others are still en route.

Discover Modena: An Exciting Bonus Adventure

Our Bologna food tours offer more than just a seamless, intimate, and efficient experience; they also kick off from the enchanting city of Modena. Known for its exquisite balsamic vinegar, Modena is a city that promises its own culinary delights.

A swift 30-minute train ride from Bologna brings you to this delightful city. The adventure doesn’t need to end when the food tour concludes. Extend your day by exploring the wonders of Modena. Its rich history, bustling local markets, and impressive architecture provide plenty of exploration for the whole family. And if you’re driving, the picturesque Italian countryside en route will add to the charm of the day.

Choosing an Emilia Delizia tour means less waiting, more exploring, more learning, and a whole lot of enjoyment for the entire family. It’s not just a food tour in Bologna – it’s an immersive cultural experience in the heart of Italy. So, savor the flavors, absorb the culture, and explore to your heart’s content, all without the worry of extended waiting periods.

1. Mercato Albinelli: No visit to Modena would be complete without exploring the bustling Mercato Albinelli. This traditional market offers a unique peek into the heart of Modena’s daily life and culinary culture. Rows upon rows of stalls boast an array of fresh fruits, vegetables, meats, cheeses, and much more. For the kids, it’s an eye-opening experience as they see a rainbow of produce and the hustle and bustle of a local Italian market. It’s also the perfect place to grab a snack or a picnic lunch and sample the local specialties.

Affordable Family-Friendly Food Tours in Bologna

Emilia Delizia believes that every family should experience the authentic taste of Bologna without breaking the bank. We offer cheap Bologna food tours that don’t compromise on the quality or richness of the experience. Our tours are thoughtfully curated to provide a memorable culinary experience that fits within your budget. Explore the iconic Parmesan cheese, traditional balsamic vinegar, and succulent Italian ham production processes, all while keeping your expenses in check.

Best Value for Your Money

While our tours are competitively priced, the value they offer far surpasses the cost. Our Bologna food tours not only include guided visits to traditional food producers and tastings but also provide educational, interactive experiences that are priceless.

Discounts for Children and Large Groups

We understand that travel expenses can add up quickly, especially when you’re with family or a large group. That’s why we offer special discounts for children and large group bookings. The more people you book for at once, the lower the price per person becomes. It’s our way of ensuring our tours remain accessible to everyone, irrespective of the size of their party.

Additional Savings for Self-Drivers

At Emilia Delizia, we understand the convenience and flexibility of self-driving, especially when you’re on a holiday with family or a large group. To encourage this, we offer an additional discount if you choose to drive your own car for the tour. This benefit allows you to enjoy our immersive culinary tour at a reduced price, while also giving you the freedom to explore the beautiful Bologna region at your own pace. So, if you’re a fan of road trips and keen on saving more, our self-driving food tour option is perfect for you!

Family Friendly Activities While you are in Modena

2. Casa Enzo Ferrari Museum: Automobile enthusiasts in your family will relish the opportunity to visit the Casa Enzo Ferrari Museum, located conveniently near the train station. This museum is more than just a car lover’s paradise. It’s a tribute to the life and work of Enzo Ferrari, the founder of the iconic Ferrari brand. The futuristic building houses a collection of some of the most legendary Ferrari models. In addition to marveling at these automotive masterpieces, visitors can learn about the history of the brand and its founder through various interactive exhibits. It’s not only educational but also incredibly inspiring, making it a must-visit attraction for families.

Parmesan production video – how Parmigiano Reggiano is made

Normally its cows that are branded, but this is Parmigiano-Reggiano from Italy often referred to as parmesan cheese. Parmesan does start with cows but it’s only their milk we want. This dairy in Mantova, Italy uses half a ton of milk for each block of cheese. It’s made in these huge copper vats. Each one holds 990 liters enough to make two giant Parmesan wheels.

Those cows have a lot of grass to eat to keep up with production. Parmesan is a hard cheese so the milk needs to be solidified. The ideal temperature for this is 33 degrees. To get the milk to solidify, the cheese maker will use rennets. This enzyme comes from calves stomachs, and it’s poured in and left for a moment to work its magic.

Because of strict European laws constraining trademarks. Parmigiano-Reggiano can only be made in certain Italian regions. This means each producer must make as much as they can because global demand is huge. As the rennet takes effect, the head cheese maker will notice subtle changes in the milk’s consistency.

The workers keep a very close eye out so they know when to start the next step. When the time is right, they get to work. Using custom made cutters, they slice through the yogurt-like substance, breaking it into lumps. This helps separate the cheese curds from the whey. After three minutes of this, the temperature is raised and the two parts separate.

The solid curds fall to the bottom leaving the liquid whey at the surface. This custom made knife casts over 4,000 pounds and it’s designed to cut the big lump of cheese at the bottom of the tank in half. In the Parmesan business, high tech goes hand in hand with old school. The cheese master now uses his big wooden paddle to lift the two halves so his colleagues can wrap them in cloth.

If they left the cheese in the bottom of the tank, someone would have to climb inside to get them out. This way is far easier. The workers can now suck out all the old whey, making the tanks ready for the next load of milk. Once the cheese is removed, it’s wrapped up and a weight is put on top. This squeezes out excess fluid.

As a hard cheese, Parmesan needs as little fluid as possible. It’ll remain like this for eight hours in a Teflon-mold. As the cheese spreads out, this imprints the dairy’s name into the sides. After about 24 hours, the Teflon form is substituted for a metal one. Here it will sit down and take on the characteristic wheel shape with a flat top and bottom and curved sides.

After three days in their molds, these cheeses could really do with a bath, a salt bath. This process actually improves that cheesy smell. The cheese is left in this salty brine for a month before it’s taken out to be dried. This helps improve the cheese’s final flavor. Once it’s time to get out of that shag bathwater they make their way to the ripening room.

The contents of this room are estimated have a total value of 17 million pounds and our freshly baked Parmesan wheels are about to join them. The wheels will spend up to two years in here maturing slowly. But to avoid growing mold they have to be turned at least once every two weeks. Turning this many cheeses would be very dull and very hard so a robot is used instead.

Although after doing this job for such a long time it looks like the robots could also do with some turning. As it matures the staff keep a close eye on the cheeses. Using his official hammer the head cheesemaker will tap on a random sample. His expert ear knows the sound of a good Parmesan from a bad one.

He’ll use a little corkscrew to test a sample, and ensure the cheese is maturing nicely. When he satisfied it up to scratch, he’ll fire up his trusty brand and mark the cheese. From it’s humble beginnings via some rather dark and briny bathwater, the world’s favorite pasta topping is born.

The Text has been extracted from this video, the cheese represented is actually Grana Padano and not Parmigiano Reggiano.

httpv://www.youtube.com/watch?v=9BZEy6dSY6Q

A video in high quality shot during our gourmet tours in June 2012, with cool music and special effect enjoy.

httpv://www.youtube.com/watch?v=GTm9lqzD9GM

Tenuta Rampada and Traditional balsamic vinegar of Reggio Emilia

Originally appeared on Fine dining Lovers by San Pellegrino

Transcribed by Marcelo Pinto June 1st, 2012

The traditional balsamic Italian vinegar from Reggio Emilia is one of the most
well knows product of the Italian cuisine. A rare product spread all around the
world for its particular taste ad proprieties. Grapes and tradition linked to
give to the people a unique product loved by everyone. A way of life, tradition
and respect for the land, love and family heritage that stand still in this
particular area since many years. The Italian food culture is well know all
around the planet and this is why it is so. The heritage of the families stand
where it belongs.

The Rampata word comes from a non common term, a dialect from Reggio Emilia
“La Rampeda”, a famous area that slopes or in some cases “ramps” upwards the
hills around.
We find our selves on the banks of the little Enza river in the Montecchio
Emilia area. A region well known for Lambrusco and obviously for the balsamic
vinegar from the region
Henry III of Franconio in 1046 crossed the north of Italy traveling to Rome to
see the Pope and receiving the imperial coronation.
In the days in the Po’s region he brought a lot of gift to Boniface of Canossa,
the father of Matilda and one of the most relevant men in the kingdom. This
is because he’d like to receive in return the famous vinegar from this area a
product well known in the area and made in his castle. Many people told him
about the qualities of this product.
Balsamic vinegar is a rare good, a luxury good because the specific
term “balsamic” comes from the word “balsam” and it was used and considered in
the past as a drug and an elisir of long life.
The secret of this product is the time that guarantees the best quality and it’s
impossible to have a traditional balsamic vinegar from Reggio Emilia without a
long time process.
We’re cooking the grape juice because the must needs one day cooking in a
cauldron directly on the fire, but at low heat.
In this way. The liquid part slowly disappear and the sugars can concentrate.
When the product will be put into barrels the natural process will happen, the
fermentation that get converted the sugar into alcohol.
When I was young, none of us: my brother, my cousins and me can help in this
particular phase because it was considered too dangerous.
We can watch the cooking from the window and because it needs a long time, we
woke up early in the mourning opening the windows smelling the aroma of the must
entering the rooms.
Knowing what was happening, but the only thing we could do was to peeking out
from the window.
Our farm stands inside the vineyards, our oxygen, our family’s oxygen.
We have Malvasia’s wine, Trebbiano, Ancellotta, Grasparossa and few varieties of
Lambrusco.
There is a maniac care gives to the plants, because we perfectly know that
everything is born from here, from this soil. So we can’t leave everything to
chance, especially in this last period, thanks to all the attention and care to
the basic ingredients and production phases of the Lambrusco Wine, we’ve reached
incredible results.
Not just the Italian market, but also the foreign markets have given us huge
satisfaction. Wines absolutely need a good years.
We try to produce the traditional balsamic vinegar during good vintage, but the
grapes play quite a relative role, meaning that grapes juice when cooked for
long time automatically loses a but of its vintage.
Talking about the traditional balsamic vinegar, really needs ageing in the
barrels, into the barriques. This is the real secret.
We’re in the “acetaia”, in the attic. All the “acetaie” are always in the top
parts of the buildings, in the attics because the strong cold during the winter
time and the humid heat during the summer are really crucial.
To get the traditional balsamic vinegar you need a series of different barrels
called “batteria”.
Our family tradition use to have a 5 barrels series made of different sizes: 50
litres, 40 litres, 30 litres, 20 and 15 litres. All made from different woods.

Evey time a child was born, especially a girl, a new “batteria” of barrels
started. This “batteria” was given as dowry for the future marriage of this
girl.
Every member of my family has a personal “batteria” and obviously every
personal “batteria” is personally considered the best one.
Thinking about my childhood the treasures were these family traditional balsamic
vinegar barrels.
My family has been producing traditional balsamic vinegar and wine for 4
generation, about 100 years.
My grandfather Ermete inherited this passion for the work, the wine, while the
traditional balsamic vinegar was kept only for family use.
The word “tradition” is connected entirely to my microcosm like everything that
belongs to me. It’s an experience of my life, a part of me from the outside and
the inside.
The important is communicating this feelings in a correct way to the others, not
only the children, but all the persons the we meet daily.
I have a huge respect for the people who have passed this down to me, but always
watching to the future.

The Italian tradition inside a simple product that is possible to use in many
different ways. A precious recipe that stand still on the top of the Italian
goods export. The traditional balsamic vinegar from Reggio Emilia is the essence
of the Italian rural culture and a cuisine product that is possible to use on
many different foods. If you have never tried this amazing product, now it’s
time to change you habits and to enjoy the taste of a unique essence.

httpv://www.youtube.com/watch?v=5H547ulm-Io