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.
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.
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.
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.
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.
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.
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.
Our best gourmet foods available in Parma are included in the tour. We will start the day with Parmesan, where our guides will go in details about the production of the famous cheese, as usual our visit will include the productions steps, the brine rooms and the ageing cellars, all with the final tasting. Participants will witness the creation of the cheese wheels from raw milk till it is turned into the aged product. This is a food cultural tour to enlighten those interested to see how cheese making happens.
Panoramic winery tour at the romantic Torrechiara Castle.
Just after the cheese production you will taken to a winery facing the marvellous Torrechiara castle (pictured below). Along the fantastic view you will have an aperivito based on 3 wines such as Malvasia (sparkling white) Lambrusco (sparkling red) and other DOC wines available from the winery. Each wine is accompanied with finger food such as reserve Parma ham rolled on bread sticks, vintage Parmesan and so on. After the tasting we will take a short walk to the Castle via the vineyard, where we will visit the castles (please note that it is closed on Mondays)
Parma ham visit with gourmet lunch.
The tour will continue with our Parma ham visit. Here we will visit a producer of the renowned ham, we will go down into details of each step of the production, we will visit the 4 pre ageing chambers, then we will move to the cellars where we will describe how the product achieve its PDO status. The visit will end with tasting of the ham plus other local cured meats such as culatello, the lunch will continue with a pasta main course and of course dessert.
The castle is medieval manor overlooking the Parma valley. Dating back to the XIII century and fully restored. it was the home of the count Pier Maria Rossi. He was a valorous knight fighting against the venetians on behalf of the Duke of Milan Filippo Maria Visconti. Later in life he build the Castle of Torrechiara from what was known as the ruins of Torrechiara, the remains of past strategic settlements. The castle is dedicated to Bianca Pellegrini who was his lover at the time. In particular he built the Golden Bedroom for her, a beautifully decorated space.