parmigiano factory tour parma

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Visit the Cheese Factory

How a unique flavour is born.

We offer our tours for a minimum of 2 people. Groups of up to 4 people : 20,00 € a head. Groups from 5 to 10 people : 15,00 € a head. Groups of over 10 people : 10,00 € a head. Children from 6 to 12 years : 5,00 € a head. Children under 6 years : Free. We also accept large groups.

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Meet and taste the King of Cheeses!

Discover the origins and history of parma’s treasured parmigiano reggiano cheese..

Visit a farm encompassing the whole production chain, from rearing the animals to processing the cheese. Meet the dairymen passing down their expertise to the next generation. Taste the product at its various maturations, surrounded by towering shelves of cheese wheels, and discover the secrets of traditional recipes.

Customise your experience and visit farms and dairies producing the King of Cheeses accompaniedby local experts : retrace the journey from field to table, farm to plate and fresh milk to Parmigiano Reggiano.

A long process, worth every second to create this intense and flavoursome speciality. Parmigiano Reggiano PDO is the product of a completely unique microclimate confined to an area in the Food Valley   extending from Parma nearly as far as Bologna , and only natural ingredients . The cheese masters of Emilia are the true custodians of this special product, passing down their expertise from one generation to the next. * They painstakingly preserve the characteristic fragrances and flavours of this jewel in Emilia and Italy’s culinary crown, overseeing all production phases, 365 days a year.

They will teach you the secrets and artisan techniques for processing and maturing the cheese wheels .   Sample and learn to identify the various maturations , from the youngest to most aged varieties during a delicious tasting session

More special activities : 

Cutting school to  learn how to cut into a fresh wheel. Each guest will have the chance to cut into a brand new wheel of Parmigiano Reggiano.

Make your own Parmigiano Reggiano cheese wheel and have it matured for you. It will even have your name on it!

Duration of experience

From 1.5 hours to a whole day.

All year round.

Suggested customised themed gift

Personalised teardrop knife.

No. of participants

A minimum of one. For an authentic and personal experience, we suggest a maximum of 12-16 people. For larger parties, we recommend more suitable alternative activities.

On request.

Experience available only in combination with other food and wine activities as part of a food tour booked through Parma Incoming.

Local expert/guide

You will be accompanied by a guide (speaking English or other languages) and/or a food and wine expert and will meet all local producers in person.

Overnight accommodation

find your perfect overnight stay, be it a certified organic holiday farm or sustainable villa, stately home, charming hotel.

Private transfers

We offer private chauffeur-driven car or minibus service, e-bikes and bicycles are available for some experiences on request.

Mix and match this delicious experience with any of our other gourmet activities and create your own unique tour.

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Contact us by phone +39 0521 298883 , email [email protected] or fill the form below.

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Europe , Food , Italy · February 7, 2023

Touring a Parmigiano-Reggiano cheese factory in Parma, Italy

When planning our trip to the area of Parma, I knew that I had to include visiting a cheese factory on the itinerary. I am an avid cheese lover and am always up to try a new cheese.

I had never been to a cheese factory before, so it was such a neat experience to see the cheese going from start to finish. If in Italy, you should totally try to see how cheese is made at Parmigiano-Reggiano factory.

About Parmigiano-Reggiano

Parmigiano-Reggiano is one of the very best cheeses in the world. It is made only a specific region of Italy and has very specific requirements to be able to call itself “THE Parmigiano-Reggiano.” Since it can only come from a very specific region in Italy, it can be quite expensive to have true Parmigiano-Reggiano abroad (like in the United States).

Parmigiano-Reggiano is essentially the great-great grandfather of what we call parmesan cheese. They’re made in similar fashions, only that the official Parmigiano-Reggiano has strict rules and parmesan has loose rules on how it is made. Due to this, parmesan has a “less good and less rich” taste compared to Parmigiano-Reggiano, but if you know what parmesan tastes like, you get the idea of what Parmigiano-Reggiano tastes like.  I will talk later on in this post about some of the rules for Parmigiano-Reggiano.

Parmigianino-Reggiano has been produced since the 1200’s when supposedly monks created the cheese to prolong their milk supplies. Production of the cheese is an art that families take pride in to this day.

For more information on the history of Parmigiano-Reggiano, check out the Parmigiano-Reggiano website .

Our experience touring a Parmigiano-Reggiano factory

We visited the Caseificio Ugolotti (caseificio is the Italian word for cheese factory) which is a family owned cheese factory on the outskirts of Parma. It is not as big as some of the cheese factories which was great because we felt like we got a really up-close and personal experience with the cheese and the people who make it. (They also have an INCREDIBLE restaurant that you can eat at after your tour, but make sure to make a reservation before the tour starts because it will be packed).

How to book a tour at a cheese factory

Some of the cheese factories allow you to book a tour with them. Caseificio Ugolotti is one of the places that will allow you to book a tour personally through them and not through an external tour group. However, most of the cheese factories in the area only offer tours through an externally booked tour group. The cheese factories that allowed directly booking a tour did not have an online reservation option and we had to personally call (in Italian) to book.

Directly Booking with a Cheese Factory

If you book directly with a cheese factory, you are more likely to have a smaller tour group and pay less. However, if you don’t speak Italian, it may be difficult to book over the phone and they may not have accommodations for tours in English.

Thecheese factory we directly booked with: Caseificio Ugolotti

Booking a cheese tour through Group Tour

If you book through a tour, you will likely pay more and have a larger group, but may be more likely to have an English-speaking tour. One positive of booking through a tour group is that they may offer stops at other factories such as prosciutto factories (another popular factory type in the area).

The Parmigiano-Reggiano website has information about all the possible cheese tours you can take.

The Cheese Factory Experience  

Meeting group and introduction.

The first thing you’ll do is meet your tour group, whether it is directly at the cheese factory or in the center of Parma (and they will take you to the cheese factory). At the cheese factory, they will likely give you an introduction of some sort. Each cheese factory has different requirements of things to wear to keep the cheese-making areas clean. Caseificio Ugolotti only had us wear hairnets, but I have seen people touring other cheese factories having to wear full body suits, so it just depends where your cheese tour is.

Every tour will differ, but most will touch on most of the similar elements of making Parmigiano-Reggiano.

Cheese-making room

The first part of the cheese-making process is getting fresh milk from cows in the specific areas where the cheeses are made. No preservatives are used in the milk and it comes fresh from the source daily. The milk is heated very precisely in giant copper vats and curds form in the heated milk. Eventually the curds are divided and strained to make the cheese. The strained curds are put into molds overnight. When they are ready, they are released from the molds and are the shape of a round of parmigiano.

The fresh rounds of parmigiano come to a salt room where they soak in really salty water for 12 months or more. Note that this room is really stinky, so brace yourself. The cheese sits in the salted water to let the salt soak into it and preserve it. The salt is the reason that parmigiano can last so long. An interesting fact about parmigiano is that it takes at least 10 months for the salt from the water to reach the very middle of the cheese. This is why true Parmigiano-Reggiano is at least 12 months.

Room of 12,000 cheeses

After the cheese soaks for a year in the salt baths, it is taken out and aged in a cool room. The cheese has to be cleaned periodically so that the outside doesn’t get dirty or moldy (if there is any mold on the outside, it has to be thrown away).

The room the cheeses are in was my favorite part. It is a ginormous room with literally thousands of parmigiano rounds.

At this point, our tour guide explained how the cheese is determined if it is Parmigiano-Reggiano or not. Every single cheese is tapped on with a wooden hammer and determined if it is good enough quality to be called by Parmigiano-Reggiano. The way the cheese sounds when tapped determines if it is good enough and a special person listens to it. Apparently, there are only around 20 people in the world that can differentiate the sounds and make the distinction.

The best parmigiano has no holes or gaps within the round, so it has a particular sound. Listening to the whole process of Parmigiano-Reggiano made me appreciate how particular this cheese is.

Cheese Tasting

At the end of our tour, we were allowed to taste three Parmigiano-Reggiano cheeses that were of different ages. The older the cheese, the richer the taste and grainier it seemed. We tried one that was 1 year, 2 years, and 3 years. My favorite was the cheese that was 3 years old, but they were all delicious.

Fun Fact about Parmigiano-Reggiano: true Parmigiano-Reggiano is lactose free

Other things to do in the Parma area of Italy

Explore the city of parma.

Parma is an adorable town that has some of the best food in the world. The town is quaint and doesn’t feel too big, but has a lot of things to see. Check out my blog post of Parma for a list of all the things you should see while in Parma 🙂    

Visit a meat factory

Prosciutto and culatello are foods that are manufactured around Parma, so you can find some of the best tasting meats in this region. Culatello is another meat made in the area of Parma. It is really similar to prosciutto, but slightly different and made from different parts of the pig. I personally like culatello and find its drier than prosciutto (but Luca and his family prefer the normal prosciutto, so its really just personal preference. There are various factories around Parma where you can watch how they prepare these delicious meats and try them too. Some of the tours listed above that visit a parmigiano factory also visit a meat factory.

Visit Modena

Modena is in between Parma and Bologna and is also worth a visit. Modena is known for balsamic vinegar and Ferrari cars. Walk through the historical streets and feel like you have stepped back in time.  Modena is worth visiting if you have time on your trip!

Visit Bologna

Bologna is the largest city close to Parma and has a ton of things to see and do. It is also known for its’ food, like Parma. Bologna is a great place to visit, either before or after your visit to Parma. There are tons of great foods to try, historical places to see, and cute Italian streets to walk on. Check out my blog post about Bologna to see all of the awesome things you can do in Bologna.

Are you visiting Italy? You may be interested in some of my other Italy posts:

Seceda, Italy in the Dolomites

Santa Caterina di Valfurva

Rifugio Oberto Maroli

I hope that you enjoyed this post and that it is helpful to you! Any questions or comments? Let me know down below!

Thanks for reading!

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The Best Parmigiano Reggiano Tour: Map + Top Factories to Visit

By: Author Michelle Altenberg

Posted on Last updated: September 19, 2024

Experience a Parmigiano Reggiano tour in Italy and learn how this delicious cheese is made!

Parmigiano Reggiano is the king of cheeses. Salty, nutty, milky—it’s a wonderful choice for everything from risottos to pastas to charcuterie boards. Italy is the home of Parmigiano Reggiano, and no visit to this beautiful country would be complete without touring one of the dairies where this magical cheese is produced.

Below I’ve included everything you need to know about booking a Parmigiano Reggiano cheese factory tour in Italy, including how the cheese is made, the best locations to visit and even an interactive map showing all dairies throughout the region offering tours in English.

Table of Contents

History of Parmigiano Reggiano

Parmigiano Reggiano has existed for over a thousand years. Benedictine and Cistercian monks in the Middle Ages first developed the cheese as a source of long-lasting food. They used salt from the Salsomaggiore mines and milk from local cows.

Early Parmigiano Reggiano was so delicious that all of Italy wanted a taste. To keep up with demand, the cheese was transported across the country to satisfy hungry city dwellers and home cooks alike.

Documents show the cheese was sold in Genoa as early as 1254, quite far from its origin in Parma. Just a couple hundred years after that, Parmigiano Reggiano had even reached other Mediterranean ports. It wasn’t long before the cheese gained popularity all across the world. With a cheese this delicious, everyone wanted to try!

How Parmigiano Reggiano is Made

As any Parmigiano Reggiano tour will tell you, modern day Parmigiano Reggiano is made with the milk of cows residing exclusively in Parma, Reggio Emilia, Modena, Bologna or Mantua, Italy . The cattle in these regions eat only locally grown hay and grass, like alfalfa. Their diet cannot be supplemented with anything else, not even silage, fermented items or animal flour commonly fed to other cattle.

Cheese made from milk produced by cows outside of this region who are not fed this strict diet cannot legally be called Parmigiano Reggiano. It’s why many other cheese manufacturers will instead use the term Parmesan.

Preparing the Cheese Wheels

To make Parmigiano Reggiano, cow’s milk from this special region in central Italy is poured into traditional copper vats or cauldrons. Animal rennet, or digestive enzymes, are added, along with a whey starter that contains plenty of good bacteria.

With time, the rennet and whey starter cause the milk to coagulate and curdle. A cheesemaker overseeing the process uses a spino tool (similar to a large whisk) to break apart any large curds into tiny granules. The best Parmigiano Reggiano tours will allow you to observe this milk preparation.

After this curdling process, the entire cauldron is heated to about 55 degrees Celsius or 131 degrees Fahrenheit. The heat causes the cheese granules to sink to the bottom of the vat and form a large mass.

After cooking for about 50 minutes, the cheesemakers remove the lump of cheese curds using a linen cloth. They squeeze out any excess moisture, divide the lump in half and wrap each section in a linen cloth. Finally, each individual cheese portion is placed inside a mold to create the well-known Parmigiano Reggiano shape.

Salting and Maturation – Best Parmesan Cheese Tour in Italy

The beautiful cheese wheels then sit in a storeroom and are flipped every few days to help release excess moisture. Once sufficient moisture has been removed, the wheels are placed into a salt bath where they’ll soak for 20 days to help create that signature Parmigiano Reggiano flavor.

Finally, the wheels are moved to the central storage facility where they age on shelves for a minimum of 12 months. The striking aging room is always one of the most impressive parts of any Parmigiano Reggiano tour, with the cheese wheels lining the room from floor to ceiling. Quite a sight!

Certification

Once the 12 months has passed, an expert from the Parmigiano Reggiano Cheese Consortium inspects the wheel and conducts a sound test with a small hammer. If the cheese expert likes the sound and determines enough moisture loss and maturation has occurred, he will give the wheel his stamp of approval. This sound test will be demonstrated at most Parmigiano Reggiano cheese factory tours.

Only with this approval from the official Parmigiano Reggiano Cheese Consortium can the wheel go off to market. If the cheese is found to be subpar, the exterior Parmigiano Reggiano labeling is stripped from the cheese in a process called “de-rinding.” These cheese rejects do not have the privilege of being called Parmigiano Reggiano and will be sold off at a discounted rate.

Touring a Parmigiano Reggiano Factory

With Parmigiano Reggiano as popular as ever, it’s no wonder Italians and tourists alike are eager to get a behind-the-scenes look at how the cheese is made. There may be around 300 dairies in Emilia-Romagna that make Parmigiano Reggiano, but only a limited number offer guided tours and even less offer tours in English!

I’ve done the hard work for you and sorted through the best Parmigiano Reggiano cheese factory tours, taking into account the ease of booking, the tour value and the overall experience based on my research and reviews.

Best Parmigiano Reggiano Tours in Italy

@americanexpatabroad I had no idea this was how they made parmesan 😮 Learn something new everyday. #italy #parma #bologna #modena #parmigiano #visititaly #cheeselover ♬ original sound – American Expat Abroad

4 Madonne Caseificio dell’Emilia – Parmigiano Reggiano Modena

Official Website Google Maps: Str. Lesignana, 130, 41123 Lesignana MO, Italy

I visited 4 Madonne (pronounced Quatro Madonne) in Modena a couple years ago and absolutely loved it. Tours of this cheese factory cost €20 and last about one hour. You’ll see the entire Parmigiano Reggiano making process, from coagulating milk in copper vats, to the salting room and then finally the incredible warehouse, which houses over 33,000 Parmigiano Reggiano wheels at various stages of the curing process. The aging shelves at 4 Madonne are even earthquake proof! Quite a design feat.

The tour ends with a small tasting portion, including several types of cheeses, jams, water and a petite glass of wine. 4 Madonne is just a 12 minute drive outside of Modena, so it’s the perfect dairy to work into your visit.

The only downside to 4 Madonne is that you don’t actually get to see or tour their farm with the cows who produce the special milk required to make Parmigiano Regianno.

Caseificio Bio Reggiani – Parmigiano Reggiano Tour Modena

Official Website Google Maps: Via Francesco Baracca, 6/a, 41013 Castelfranco Emilia MO, Italy

Caseificio Bio Reggiani is also very conveniently located—it’s just a 24 minute drive from central Modena. A one hour tour and tasting at Caseificio Bio Reggiani costs €20 per person for adults and €10 for children ages 6-11. Children under 6 are free.

This cheese factory is unique because you actually get to see the cows who produce the liquid gold milk that gives Parmigiano Reggiano its signature taste. How special is that?!

Be sure to visit at 8 or 9 a.m. to watch the entire dairy process. As is the case at most cheese factories, later tours won’t get to see the milk coagulating and cooking inside the cauldrons.

Latteria Sociale San Pier Damiani

Official Website Google Maps: Str. Gazzano, 35 A, 43123 San Prospero PR, Italy

San Pier Damiani is unique in that they have partnered with a nearby salumeria , or salami facility, to offer a combined tour package. Start your morning with the dairy tour at 9 a.m. where you’ll see the entire Parmigiano Reggiano process from start to finish (about 1.5 hours). Next, visit Salumificio Aurora (about 20 minutes away) for an hour-long tour of their curing facilities.

Basic tours of San Pier Damiani’s cheese facilities cost €25. The combined tour with the salumeria is available Wednesday and Friday at a cost of €45 total. Either, way, you can’t go wrong with a visit to San Pier Damiani, just 12 minutes outside of Parma!

Caseificio Ugolotti – Parmigiano Reggiano Cheese Factory Tour

Official Website Google Maps: Via Marco Emilio Lepido, 72, 43122 Parma PR, Italy

This small cheese factory established in 1930 has an excellent location just 5-10 minutes outside the Parma city center! The price for a Parmigiano Reggiano tour and tasting is €20 for adults, €15 for kids ages 6 to 12 and free for children younger than 6.

Caseificio Ugolotti has a cute little restaurant on site for lunch after your tour, along with a cheese shop to stock up on their delicious Parmigiano Reggiano to take home!

Societa’agricola Montecoppe

Official Website Google Maps: Via Montecoppe, 19, 4, 43044 Località Ferlaro, PR, Italy

Caseificio Montecoppe is a beautiful, thoughtfully designed dairy by architect Guido Canali. The cheese factory is immersed within the expansive Boschi de Carrega National Park, and has 580 Italian Friesian and brown alpine cows on site for you to visit.

A two-hour tour and tasting at Caseificio Montecoppe costs €20 per person and is free for children under age 10. Their unique, elevated walkways allow you to have a birds eye view of the cheese making process. I’m visiting this Parmigiano Reggiano factory next time I’m in Italy! It’s only 20 minutes southwest of Parma and looks amazing.

Caseificio Bazzanese – Bologna Parmigiano Reggiano Factory

Official Website Google Maps: Via Moretto Scuole, 7, 40053 Valsamoggia BO, Italy

I love Caseificio Bazzanese for its value. For €18, you get a full Parmigiano Reggiano tour including the cheese making facilities, and a generous tasting plate filled with fresh ricotta, aged Parmigiano Reggiano cream, aged truffle cream with crackers and samples of their 12-month, 24-month and 36-month Parmigiano Reggiano.

Located midway between Modena and Bologna, Caseificio Bazzanese is an excellent one to work into your Emilia-Romagna road trip. The dairy is just a 30 minute drive from either city, and has an excellent shop to purchase some tasty souvenirs!

Azienda Agricola Moscattini – Parmigiano Reggiano Tour Modena

Official Website Google Maps: Via Viazza di Sopra, 48, 41043 Formigine MO, Italy

Azienda Agricola Moscattini is tied for the most affordable tour of any dairy at just €15 per person. Located 20 minutes outside of Modena, the facility has 1,300 cows on site and 15,000 wheels of aging Parmigiano Reggiano.

Azienda Agricola Moscattini also features a balsamic vinegar aging room in the basement, available to tour on request.

Caseificio Sociale Di Soragna – Parmesan Cheese Factory Tour

Official Website Google Maps: Strada Provinciale di Diolo, 118, 43019 Soragna PR, Italy

Located a bit off the beaten path, Caseificio Sociale Di Soragna has been producing delicious Parmigianno Reggiano since 1930. This dairy focuses exclusively on this cheese and does not produce any others.

A one-hour tour of Caseificio Sociale Di Soragna costs €20 and includes a tasting at the end. It’s truly a cheese lover’s paradise!

Societa’ Agricola Saliceto

Official Website Google Maps: Via Toscanini, 3, 43037 Mulazzano Ponte PR, Italy

Societa’ Agricola Saliceto has a Parmigiano Reggiano tour for a minimum of four people at €15 per person. The basic tour lasts 1.5 hours and includes a tasting. A visit to the dairy farm to see the cows can be added on, extending the tour to 2 hours long.

Stop by the farm shop to purchase some of their famous cheese to take home with you!

Azienda Agricola Bertinelli

Official Website Google Maps: Via Provinciale Pedemontana, 2, 43015 Noceto PR, Italy

Azienda Agricola Bertinelli is like a theme park of cheese production. Not only can you see the entire process from start to finish, you can also have a delicious meal at their restaurant Hosteria , slurp down some gelato and hang out by the pool!

Yes, you read that right—this Parmigiano Reggiano cheese factory tour is complete with a swimming pool and bar that’s open in the summertime. Better yet: it’s located only 25 minutes outside of Parma.

The tour is €50 for 2 people or €20 each for groups of 3 or more. Don’t forget to bring your bathing suit!

Parmigiano Reggiano Cheese Factory Map – Dairies in Italy

I’ve created the below map to show exactly where each dairy discussed above is located. As you can see, some are more convenient to Parma, Bologna or Modena.

All in all, I recommend choosing a cheese factory tour based mostly off location and convenience. If you have a car, you obviously have more flexibility to venture out and away from the city centers. However, if you’re without a car, I’d recommend taking a bus or booking a taxi through Italy’s TAXI Move app to get around.

Alternatively, check out the guided tours I’ve included below that include transportation from Bologna and from Parma.

In my opinion, the ten dairies above all offer exceptional Parmigiano Reggiano tours and you really can’t go wrong. The cheese will be delicious no matter what!

Save and bookmark this page to remember the best cheese factories to visit on your next journey through Italy!

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Be sure to grab some Pocket Coffees to take home as the perfect souvenir for friends and family. You may also want to read up on my ten essential Italian phrases to know before you go!

Buon viaggio!

ABOUT THE AUTHOR

Michelle Altenberg

Michelle Altenberg is a writer, traveler and member of the U.S. embassy community abroad. Originally from Texas, she and her husband have lived in London, England, Washington, D.C. and soon Bucharest, Romania. As a teenager, Michelle lived and studied in Florence, Italy, and she now returns as often as possible. In addition to traveling, Michelle enjoys spending time at home with her two dogs, Maple and Watson, and her rabbit Maxwell.

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Day Trips / Parmigiano Reggiano Cheese Factory Tour

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• Pick-up and drop off
• Professional Driving Guide
• Visit a cheese factory
• Parmigiano Reggiano and wine tasting

Full Description

Visit a traditional Parmigiano Reggiano cheese factory  near Parma. Learn everything and taste different kinds of seasoned cheeses with wine.

Parmigiano Reggiano: behind the scenes

When it comes to seasoned cow milk cheese, Parmigiano Reggiano stands out among the bests. This Italian cheese is sweet and tasty so that everybody likes it. Visiting a Parmigiano cheese factory in Italy is a must for those who like gourmet food. When you buy a tour like this with My Tour in Italy you don’t need to worry about the organization. We have set up everything so that you have one mandatory goal, enjoy your experience! Your parmesan cheese factory tour will start from your accommodation . There, our driver is going to pick-up and drop you off. In a few minutes, you’ll be in the countryside surrounding the city of Parma.

Here an expert guide will introduce you to the Parmigiano Reggiano historical context. The very first producers were monks . Benedictines and Cistercians living in Parma and Reggio Emilia invented it during the Middle Ages . They were trying to create a cheese that could last over time. Then and now, parmesan production relies only on three ingredients . Milk, salt and rennet.

Parmesan cheese factory, the tour

 Usually, Italians call a cheese factory caseificio . In the past, those ancient factories were called tollbooths ( caselli ). These clay bricks buildings name originated from their location . They were close to the main roads because they collected raw milk daily from the breeders. Today the tollbooths are high-tech plants , but their function is still the same. Each day the cheesemaker ( casaro ) cook the raw milk in the caldera . A huge copper pot that contains about 290 gallons (1,100 liters) of milk. That’s the exact amount needed to have two parmesan wheels . For each one, the approximate weight is 88-90 pounds (40 kg).

After the cooking, the fresh wheels need to remain for a few hours in their round-shaped boxes to get their characteristic design. Then, they need to stay submerged in a salt solution for 15-30 days, depending on their weight. The brine is really important for the future Parmigiano Reggiano. Being immersed in those special tanks, they absorb the right amount of salt. That quantity that magnifies the raw milk flavor. While in the brine , wheels are moved daily. That is to check salt solution density, chemical, and organoleptic characteristics. The penultimate stop of the tour is at the seasoning warehouse . Here you are able to act like the cheesemakers in the famous tv commercial. Experts beat the Parmigiano Reggiano with a wooden stick to hear the sound of each wheel. In this way, they check about the seasoning process . Only when a cheese produces the exact sound needed at 12-24-36-48-60 months the cheesemaker can put it on sale.

At the last stop of the tour, participants can enjoy a special tasting of Parmigiano Reggiano. Three different types of aged Parmesan are offered. Along with local red wine and other typical products of the Parma region.

Why does Parmigiano Reggiano is so expensive?

As you are going to discover by yourself, creating a wheel of Parmesan cheese is a long process . A single 88 pounds wheel can cost an average of $ 800-1,000. That is about $ 10-11 per pound, more than double the price of cheddar. But Parmigiano is different. For a wheel you need appr. 145 gallons of high-quality milk . And this milk contains the secret of its success. Cows feed on a special merge of alfalfa and hay . Each year 3,5-4 million wheels are produced here. The biggest area is in the Emilia-Romagna region and a small percentage of the production is in Lombardia .

Additional Information

- Minimum 2 pax required. - In case of participation of children up to 6 years old, please specify at the time of booking. - Please note that the start time of pickup from meeting point may vary depending on local traffic. - Please note that the following are not allowed: sandals or flip-flops, pets, open-toed shoes, and strollers. - Before choosing the pick-up point, we kindly ask you to check which one is the closest one to your overnight/departure hotel.

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Parmesan Cheese Factory Tour

• 9.70 / 10 21 reviews | 189 travellers Very interesting and our guide was lovely. 10 Rosa Maria
• Free cancellation up to 24 hours before the service starts
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We'll discover the true meaning of this special delicacy with this Parmesan Cheese Factory Tour. We'll also taste the different varieties of this traditional product.

At the indicated time, we'll pick you up at the entrance of the NH Hotel Parma and head to a factory of the traditional Parmesan cheese, or as we'll have to call it after becoming experts in this product, 'Parmigiano Reggiano'.

After a brief introduction, we'll enter the factory to learn about the history of a cheese made from the milk of local cows, which are fed on the pastures and cereals produced in this area of Italy. This cheese, known and revered all over the world, has a complex production process .

The tour will take us through the production process, exploring the different areas of the factory , such as the brine room and the maturing room. We'll also discover the meaning of "caldere" or how the product is beaten until this delicious dairy product is obtained.

Next, we'll move on to the highlight of the tour, the cheese tasting ! We'll have the unique opportunity to taste the different types of parmesan cheese produced in the factory, all accompanied by the local red wine.

We'll conclude the visit at the meeting point in Parma, where we'll arrive 2.5 hours after pickup.

More Information

2 hours 30 minutes.

The activity takes place with a guide that speaks in English.

Transport by minibus or coach

English–speaking guide

Visit to a cheese factory

Parmesan cheese and wine tasting

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You can book up to the start time, as long as there are places remaining. Book now to guarantee your spot.

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Not wheelchair accessible.

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• Provide a safe and satisfying experience.
• Reduce, reuse, recycle.
• Incorporate eco-conscious technologies.
• Uphold fair employment standards.
• Foster the growth of local communities.
• Preserve the integrity of local culture.
• Safeguard both cultural and environmental heritage.
• Ensure ethical treatment of animals.
• Operate with honesty and transparency.
• Encourage sustainable behaviors among customers and staff.

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• No printing of documentation required.

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Meeting point.

NH Hotel Parma

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Every Cheese Lover Should Visit the Parmesan Cheese Trail in Italy — Here’s How to Do It Right

This cheese-centered journey in Emilia-Romagna, Italy, is a seriously delicious vacation.

Parmesan is so ubiquitous in Italian cuisine that little thought goes into what it actually is . Well, technically any hardened cheese could wear the label. Most of them would be imposters, however. There is but one authentic example of the style: the original Parmigiano-Reggiano.

Just as Champagne must come from a specific region in France , and Port from Portugal , authentic Parmigiano-Reggiano is cultivated exclusively in the Emilia-Romagna region of Italy . In fact, its title was among the first protected designations of origin (PDOs) established in the European Union. And the region is well worth seeing for yourself. Any self-respecting gourmand needs to make a pilgrimage to the Parmesan cheese trail. If you’re ready to roll, you'd best come hungry.

“This strip of land crossed by the Via Emilia, from the river Po to the Apennines has birthed some of the most iconic products of Italian cuisine,” explained Nicola Bertinelli, president of the Parmigiano Reggiano Consortium , the trade council tasked with protecting the designation. “Parmigiano-Reggiano, Parma ham, Balsamic Vinegar of Modena, even the fresh egg pasta all come from here. They have their origins in the mists of time. Just think: the first document mentioning a cheese made in Parma dates back to 1254.”

Today, the region is known as the “Italian Food Valley” and boasts about 44 PDO products. That’s more than any other region in Europe. The U.S. does its fair share to promote its stature. Each year, we buy more than 10,000 tons of Parmigiano-Reggiano, making us the second biggest consumer after France.

Any exploration of the region typically begins in Parma, a mid-sized city with a population of 190,000 residents and a history dating back 3,500 years. Getting here requires an hour's drive from Bologna or a two-hour excursion out of Milan’s Malpensa Airport.

Once you arrive, park your bags at the Grand Hotel de la Ville , a five-star accommodation within easy walking distance of downtown attractions. This is also the perfect jumping-off point to explore dozens of dairies in the surrounding countryside — where the cheese is crafted — and Michelin-starred outposts where it is worked into elegant cuisine. Take your first meal at Parizzi for an example of how Parmesan, aged up to four years, can influence varied components throughout a three-course tasting menu.

Sleep off the jet lag before heading out on the trail. Then start your journey at the Museo del Parmigiano Reggiano . Dedicated to the namesake cheese, the museum is open to the public on weekends and holidays. Nearby, along the eastern outskirts of the city, you can also book a guided experience at Latteria Sociale San Pier Damiani . For 20 euros you’ll receive a two-hour tour showcasing a handmade technique that’s remained largely unchanged for generations. Skilled laborers stretch and sculpt curds, eventually hanging 100-pound wheels from a cloth suspended above copper-lined vats. Afterward, you’ll get to taste several examples of the finished product.

Further south, stop at Caseificio San Bernardino for a compelling illustration of how integral aging is to premium Parmesan. Among the bigger dairies in the region, the producer maintains a vast storage room where wheels are stacked 24 high and 90 long. A guide walks you through the tight rows, with thousands of pounds of cheese towering overhead. After a minimum of 12 months, an inspector will tap every one of these specimens, testing for uniform density and the absence of fissures.

The consortium maintains the most rigid standards in all of Italian cheese manufacturing. And it is evident in each bite, particularly when procured from the source. Fresh from the aging warehouse, blocks of Parmigiano-Reggiano have a crystalline grittiness — a signature crunch that inferior knockoffs lack. “It is the perfect umami,” said famed chef Massimo Bottura in describing the rich, protein-laced flavors of his native delicacy.

Sadly, you’re probably not getting into his three-Michelin-starred restaurant Osteria Francescana in neighboring Modena, which books up more than three months in advance. But don’t despair. The smaller town of Reggio Emilia boasts plenty of comparable outposts, attracting far less international fanfare. Ca’ Matilde is a prime example, where the local ingredients are spun into dazzling displays of modern wizardry.

Masticabrodo is a quaint and cozy family-run trattoria where housemade pasta, such as anolini and tortelli, shines due to simple preparations involving Parmigiano-Reggiano, herbs, and oil. Cooking classes are offered here by appointment, so you can return to the States with an admirable new skillset — and a cheese-stuffed suitcase. Just be sure to declare any food items to customs agents upon arrival, as mandated by the USDA .

There’s nothing like a souvenir you can sink your teeth into. And your friends will surely agree. But with the prices of cheese increasing, you'll likely see more imposters flooding your local dairy case. “Safeguarding our products is increasingly difficult in a context in which the powerful international lobbies use Italian-sounding names to sell products that are not Italian,” said Bertinelli. “It’s a practice that damages not only our economy but also the consumers, who are deceived by these terms.” Journey to the source, and you won’t be fooled again.

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Introduction

Parmigiano-Reggiano, often referred to as the “King of Cheeses,” is a staple in Italian cuisine and a favorite around the world. Originating from the Emilia-Romagna and Lombardy regions of Italy, this cheese has a long and rich history. If you’re a cheese enthusiast or just curious about how this iconic product is made, a tour of a Parmigiano-Reggiano cheese factory is an experience you won’t want to miss. Here’s what you can expect when you embark on this cheesy adventure.

The Setting: Where Tradition Meets Technology

As you step into the factory, you’ll be welcomed by the aroma of freshly made cheese, mingling with the smell of clean wood and sterilized stainless steel. The atmosphere is a beautiful blend of tradition and modernity, where skilled artisans use both ancient techniques and state-of-the-art equipment to produce this culinary masterpiece.

Dressing Up Stage.

Visitors to the Parmigiano Reggiano production facility must wear disposable gowns and shoe covers to ensure hygiene and safety. These protective garments help maintain a clean environment, preventing contamination during the cheese-making process. This attention to cleanliness is essential in preserving the high quality of the cheese.

The Tour Itinerary: From Milk to Wheel

Milk collection and testing.

Your tour will likely begin with a visit to the area where fresh milk is collected. You’ll learn about the strict quality controls that ensure only the best milk from local cows is used. This is the foundation of the Parmigiano-Reggiano’s unique taste and texture.

The Cheese Vat

Next, you’ll move to the cheese-making area where large copper vats hold the curdling milk. These vats are a unique feature in Parmigiano Reggiano production, as copper is not typically allowed in food production due to its reactive nature. However, copper’s exceptional heat conductivity makes it ideal for the precise temperature control required in the cheese-making process. Here, the cheese master will explain how the milk is carefully heated and mixed with natural whey and rennet to initiate the curdling process. This combination of ingredients causes the milk to coagulate, forming curds. The use of copper vats, despite being unconventional, is a traditional practice that enhances the texture and flavor of the final product, showcasing the balance between modern food safety standards and time-honored methods.

The Ancient Ritual of Spinatura (Spinning)

The journey begins with spinning, one of the oldest and most significant actions performed by cheese makers. This process, which involves breaking the curd, is a testament to the importance of experience and skilled craftsmanship in cheese making. Before spinning can commence, selecting the right forage and milk is crucial as these elements lay the foundation for successful coagulation of casein, the primary protein in milk.

The cheese maker’s role is pivotal at this stage. By combining experience with precise manual skills, the cheese maker determines the exact moment to stop the coagulation process and break the curd using a tool called the “spino.” This step is vital to ensure the curd granules are of the correct size, comparable to rice grains, and are ready for the subsequent cooking stage.

Perfecting the Cooking Process

Following the spinning, the delicate phase of cooking begins. This stage, steeped in tradition, involves the steam cooking of the curd granules. Master cheese makers have perfected this method over hundreds of years, ensuring that each batch of Parmigiano Reggiano meets exacting standards. The cooking process must adhere to precise guidelines, particularly regarding temperature and moisture content.

The ideal cooking temperature is approximately 55° Celsius (131° Fahrenheit). During cooking, the cheese maker must meticulously monitor the drying of the granules. If the granules retain too much moisture, the final cheese will not preserve well; if they are too dry, the cheese will not form a homogeneous mixture. This balance is critical to achieving the perfect texture and flavor of Parmigiano Reggiano.

In this image, an artisan is seen carefully cutting the curd inside a large copper vat during the Parmigiano Reggiano cheese-making process. The artisan, dressed in a white uniform and cap, leans over the vat with focused precision, using a sharp knife to slice through the curd. The curd is suspended in a cloth, which is secured to a metal rod placed across the vat.

This stage, known as “cutting the twins,” involves dividing the large lump of curd into two exact parts. This precise division is crucial for ensuring the proper texture and consistency of the cheese. By making these exact cuts, the artisan helps to release whey from the curd, allowing it to form the granular structure characteristic of Parmigiano Reggiano. The cloth holds the curd together, facilitating its transformation into the final cheese form as it undergoes further processing and aging. The artisan’s expertise and attention to detail are evident in every movement, underscoring the traditional craftsmanship that defines this revered cheese.

The artisans, dressed in white uniforms and caps, embody the expertise and dedication required in this centuries-old process. Their synchronized movements reflect the precision necessary to handle the curd delicately, ensuring the cheese develops its distinctive texture and flavor. Each step, from stirring to transferring the curd, is executed with practiced skill and attention to detail, highlighting the artisans’ deep understanding of the cheese-making craft. Their commitment to maintaining the high standards of Parmigiano Reggiano production ensures that each wheel meets the stringent quality requirements, preserving the legacy and tradition of this renowned cheese.

The Tools of Parmigiano Reggiano Making

The spannarola is a unique and vital tool used to handle the curd. It is a large, metal mesh net with a removable handle. The spannarola is used to divide the curd and form the characteristic shape of Parmigiano Reggiano wheels. The size and mesh of the spannarola are designed to ensure the curd particles are evenly sized, which is essential for the uniform texture of the cheese.

How It’s Used:

Once the milk has curdled, the cheesemaker inserts the spannarola into the vat and moves it gently to gather the curd particles together. This movement helps in forming large masses of curd, which are then divided into two equal parts using the spannarola.

The spino is a thin, steel needle with a rounded tip, used for breaking up the curd during the final stages of production. It is designed to separate the curd into smaller, uniform pieces without damaging the delicate texture.

During the final stage of curdling, the spino is inserted into the vat, and the cheesemaker uses circular motions to break the curd into finer granules. This ensures that the curd is evenly distributed, which is crucial for the aging process and the final texture of the cheese.

Fascera Identificativa di Caseina (Casein Identifying Band)

The fascera is used immediately after the curds are shaped into wheels. This band is placed around the young cheese wheels to imprint essential information such as the production date, dairy number, and the “Parmigiano Reggiano” inscription. This identification is crucial for tracing the cheese back to its origin and ensuring it meets the standards of the Consorzio del Parmigiano Reggiano.

After the curds are formed into wheels and removed from the linen cloths, they are placed into the fascera. The band imprints the required information onto the cheese, which remains visible throughout its aging process.

Martelletto (Hammer)

The martelletto is a small hammer used by quality inspectors to test the cheese wheels during the aging process. By tapping the wheel with the martelletto, inspectors can detect any internal defects or inconsistencies in texture.

Inspectors use the martelletto to gently tap various parts of the cheese wheel. The sound produced helps them determine if the cheese has aged properly or if there are any imperfections that need attention.

Molding and Brining

The mass of curd is then divided and placed into circular molds, where it takes on its characteristic wheel shape. After a brief resting period, the wheels are submerged in a brine solution to absorb salt and develop a rind.

This is a Parmesan cheese pre aging room with numerous wheels of Parmigiano Reggiano in stainless steel molds, lined up on wooden shelves. The room features tiled walls and floors, creating a clean and sanitary environment essential for the cheese maturation process. Each cheese wheel is tightly encased in a mold to maintain its shape during the early stages of aging. The orderly arrangement highlights the careful and methodical approach taken in the production and aging of Parmigiano Reggiano, ensuring each wheel develops its distinct flavor and texture over time.

The image shows wheels of Parmigiano Reggiano cheese submerged in a large, rectangular brine bath. The cheese wheels are stacked in rows within the white-walled tank, which is filled with saltwater, essential for the cheese’s flavor development and preservation. The cheese wheels have blue markings on their surfaces, indicating batch or production details. A wooden paddle and a bucket are seen on the side, likely used for stirring or handling the cheese during the brining process. The room is be part of a cheese production facility.

Aging Rooms

Perhaps the most magical part of the tour is the aging room, where rows upon rows of cheese wheels sit on wooden shelves, maturing to perfection. Here, you’ll learn about the aging process, which can last from 12 to over 36 months.

The maturation of Parmigiano Reggiano is a delicate phase where the cheese develops its unique organoleptic characteristics and grainy texture. This process makes the cheese more digestible, transforming caseins into simple amino acids through milk enzymes, thus making it suitable for individuals with allergies or intolerances. Moreover, the length of maturation significantly impacts the cheese’s taste and aroma, creating various types of Parmigiano.

The minimum maturation period is 12 months, the shortest allowed by the Parmigiano-Reggiano Consortium to earn the DOP label. At this stage, the cheese is soft and smooth, with a fresh milk and butter flavor mixed with herbal notes. However, it’s still relatively undeveloped, lacking the depth and structure characteristic of aged Parmigiano. It’s ideal for cold dishes, salads, or appetizers, best paired with a light, sparkling white wine.

At 22-24 months, Parmigiano begins to exhibit its signature flavor, marked by small white dots indicating tyrosine crystals, a sign of proper maturation. The cheese has a buttery and exotic fruit aroma, considered the optimal age for enjoying its full taste, often recommended to be eaten alone with medium-bodied wines.

Parmigiano aged 30 months, known as “stravecchio,” has a drier texture and a pronounced flavor, becoming more crumbly and suitable for grating as it reaches 36 months. The longest maturation can extend beyond 40 months, where the cheese develops a strong, almost spicy flavor with nutmeg and black pepper hints, leading to an intense taste experience. Some exceptional varieties are aged up to 70 months, releasing unique, intense aromas, perfect for pure tasting with robust wines.

Recognizing the maturity of Parmigiano Reggiano is made easier by the Consortium’s color-coded labels: Lobster-colored for over 18 months, Silver for over 22 months, and Gold for over 30 months, ensuring consumers can identify the cheese’s maturation stage accurately.

Tasting Session

No tour would be complete without a tasting session. Savor the nuanced flavors of Parmigiano-Reggiano at different stages of maturation, often accompanied by local wines or balsamic vinegar.

Souvenir Shop

Before you leave, don’t forget to stop by the souvenir shop to pick up a wheel or wedge of freshly made Parmigiano-Reggiano. You may also find other local products like pasta, olive oil, and even cheese-making kits for the aspiring artisan in you.

Modena and Parma have the most Parmigiano Reggiano Diaries.

In the world of Parmigiano-Reggiano, two names consistently rise above the rest: Modena and Parma. Located in the Emilia-Romagna region of Italy, these provinces are home to the highest concentration of dairies specializing in the production of this illustrious cheese. But why are these areas so densely populated with dairies, and what makes them the epicenters of Parmigiano-Reggiano production? This chapter delves into the unique attributes that make Modena and Parma the cheese capitals of the world.

The Perfect Terroir

Geographical significance.

Modena and Parma are strategically located in a zone that offers a unique blend of fertile soil, high-quality water sources, and optimal climatic conditions. This ‘terroir’ is not just a fancy term; it’s the secret sauce that makes Parmigiano-Reggiano from these provinces truly exceptional.

Climatic Conditions

The weather in Modena and Parma, marked by cold winters and warm summers, plays a significant role in the quality of the milk produced. Seasonal variations influence the composition of local flora, which, in turn, affects the diet of dairy cows. The result is milk rich in proteins and nutrients, perfect for cheese-making.

Here some Daries in Parma and Modena that accept visits.

Società agricola saliceto.

Location : Via Toscanini, 3 – Mulazzano Ponte – 43037 Lesignano de’ Bagni (PR) Price : €15 per person for groups up to 10; €10 per person for larger groups Point of Sale : Yes

Società Agricola Saliceto is known for its traditional methods of cheese-making. The guided tour offers an in-depth look into the art of crafting Parmigiano-Reggiano, making it a perfect introduction for newcomers.

Reggiani Roberto

Location : VIA F. BARACCA N. 6/A – 41013 Castelfranco Emilia (MO) Price : €20 per person, includes tastings of three seasonings of organic Parmigiano-Reggiano, organic ricotta, and organic fresh natural products Point of Sale : Yes

Located in Modena, Reggiani Roberto specializes in organic Parmigiano-Reggiano. The tasting session is a highlight, offering a variety of organic cheeses that are hard to find elsewhere.

Società Agricola Bertinelli Gianni e Nicola

Location : STRADA PEDEMONTANA 2 – 43015 Noceto (PR) Price : €50 in total for groups of 2 people, €20 per person for groups of 3 or more, €10 per child Point of Sale : Yes

This dairy offers not just a tour but also a comprehensive tasting session, making it ideal for those who wish to understand the nuances of Parmigiano-Reggiano flavors.

Cooperativa Sociale di Soragna

Location : STRADA PER DIOLO, 118 – 43019 Soragna (PR) Price : Not specified Point of Sale : Yes

This cooperative is a community-led venture that offers tours to educate the public about their local cheese-making traditions.

Caseificio Ugolotti

Location : VIA MARCO EMILIO LEPIDO, 72 – 43123 Parma (PR) Price : €17 for adults, free for children under 6, €12 for children aged 7-12 Point of Sale : Yes

Offering guided tours in English, Caseificio Ugolotti is a popular choice among international visitors. The ticket price includes a tasting session.

Caseificio di Gavasseto e Roncadella

Location : VIA SAGACIO MUTI, 2 – GAVASSETO – 42122 Reggio Nell’emilia (RE) Price : €5 for adults, €1 for children Point of Sale : Yes

This dairy is known for its affordability, making it a great option for families and large groups.

Latteria Sociale San Pier Damiani

Location : STRADA GAZZANO, 35/A – 43122 Parma (PR) Price : €20 per person, free for children up to 12 Point of Sale : Yes

Focused on delivering a comprehensive experience, this dairy offers guided tours and a tasting session included in the ticket price.

Società Agricola Giansanti

Location : STRADA TRAVERSETOLO, 228 – 43123 Parma (PR) Price : €20 for adults, €10 for boys aged 6-13, free for children under 5 Point of Sale : Yes

This dairy offers a tiered pricing system based on age, making it a family-friendly option.

Latteria Soc.Coop.Va La Grande Castelnovo Sotto

Location : VIA CASE MELLI, 80 – 42024 Castelnovo di Sotto (RE) Price : €15 for adults, €8 for children up to 17 Point of Sale : Yes

Known for its cooperative approach, this dairy provides a glimpse into community-driven cheese production.

A tour of a Parmigiano-Reggiano cheese factory is not just a feast for the senses; it’s an education in the art and science of one of the world’s most cherished foods. Whether you’re a cheese aficionado or a casual foodie, this tour offers a unique and enriching experience that will leave you with a newfound appreciation for the “King of Cheeses.”

So, are you ready to book your tour and immerse yourself in the world of Parmigiano-Reggiano? Trust us, it’s an experience that’s worth every moment and every mouthful.