cheese tasting

The Secrets of Parmigiano Reggiano

The Secrets of Parmigiano Reggiano

4 hours total
1 meal, Snacks, Drinks and Equipment
Offered in English and Italian
About your host
I’m deeply connected to my roots. My grandpa was a producer of Parmigiano so as a child I could learn all the secrets of this cheese. We will see the places I have lived since I was a child, where my uncle still produces this cheese with the same passion that we share.I love conveying my knowledge to people from other countries, which I try to share the culture and traditions of my homeland with.
Claudio
Claudio
Claudio
Claudio
What we’ll do
At the arrival I will offer you breakfast, and I will give you a lab coat and a cap for the access to the production area. I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production. We’ll see where the animals are bred and where the milk is mould. We’ll go into the cheese factory during milk processing and we'll witness in cooking and making cheese wheels. …
What else you should know
Experiences start ALL at 08.30am even if different times are indicated in the app. From Milan and Florence, you can buy a ticket for Reggio Emilia AV on www.Italotreno.it, with arrival time at 08.22
What I’ll provide
1/2Kg. of Cheese 󴀁
Half a kilogram of Parmigiano Reggiano, in a vacuum package that can be transported for 20 days without any problem.
Welcome Breakfast 󲀃
With Coffee or cappuccino and Croissant or Typical "Erbazzone Reggiano" made with vegetables and Parmigiano Reggiano Cheese
lab coat and a cap 󳀁
for the access to the production area
Product Tasting 󴀁
Tasting cheese of 3 different maturation times and typical local products ,ciccioli, sausage, with a glass of Lambrusco wine
What to bring
We will provide you all the necessary
Bring with you the desire to find out an organic product
Bring with you the desire to live in nature
Bring with you the appetite
You can also add to your experience the tour of balsamic vinegar and Lambrusco wine https://abnb.me/dKNipJUVaL