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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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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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Emilia Delizia

Emilia Delizia | Food Tours Parmesan, Balsamic, and Ham

The Parmesan cheese tour – Parma: Parmigiano Reggiano Factory departing from Bologna, Modena, Reggio Emilia.

Parmesan, Balsamic & Ham Tour - Foodie's Delight Tour

Modena Food Walking Tour

Afternoon Aperitivo Tour

Embark on an authentic gastronomic adventure with our comprehensive guide to the heart of Parmesan cheese production - Emilia Romagna. From the rolling pastures of Modena, Parma, and Reggio Emilia to the bustling dairies in the provinces of Bologna and Mantua, discover the art of Parmigiano Reggiano, the 'King of Cheeses.' Produced just once a day in these historic regions of northern Italy, Parmesan is not just cheese; it's a symbol of Italian heritage and a global ambassador of Italian cuisine. Journey with us through family-owned businesses and organic cooperatives, where tradition meets passion, and the raw milk of local cows transforms into golden wheels of Parmesan. Witness the cheese-making process firsthand, from the curdling of the milk to the meticulous aging in cellars, a practice rooted deep in time. Experience the robust, complex flavors of a cheese that's been expertly aged for a minimum of 12 months, earning its DOP certification and the honor of being called Parmigiano Reggiano. Whether you prefer a guided tour complete with English-speaking guides and convenient hotel pickups or wish to embark on a self-guided exploration of Parmesan dairies, we've got you covered. As you journey through the picturesque landscapes of Emilia Romagna, savor the exquisite pleasure of Parmesan cheese savored in its homeland. Let's start your Italian cheese journey today.

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How to see the Parmesan Production at a Dairy in Italy, Find Your Cheese Tour Now.

Parmesan cheese is produced only once a day and you will find it only in a small area in northern Italy. In fact it is mainly produced in Modena, Parma and Reggio Emilila however there are some producers in the Bologna and Mantua provinces. To see the production it is recommended to arrive at the dairy between 8.15 am and 9.30 in case there is a possibility to see larger producers where the cheese making process ends later. The visit lasts about 1 hour and 30 minutes. Guests will be able to see with their eyes the whole process, from raw milk, the making of the curds, the brine process and the ageing cellars. There are about 300 dairies in the DOP production areas and Emilia Delizia has selected some of the best places to see the cheese making. We visit family owned businesses or organic cooperatives where the Parmean or Parmigiano Reggiano as we call it in Italy. The milks come from cows owned by the producers in the area, and this milk must reach the dairy within 2 hours as it is specified by the consortium. Parmesan cheese is then aged for a minimum of 12 months before receiving an inspection and only then if it is approved it become a DOP product and it can be sold as Parmigiano Reggiano. Emilia Delizia can organise a tour of the facility that produce the cheese, normally we can pick up the client from their hotel from Bologna at 7.15 am, or from Modena and Parma at 8.15 am. We can organise a car with driver to pick you up and an English speaking guide, however if you have your own car we can set you an itinerary that you can follow and save money on the chauffeur fees.

Parmesan Dairies To Visit On Your Own Around Modena

One of the pleasures of travelling through Italy most definitely lays in its food, especially when enjoyed in unique and picturesque settings. Emilia Romagna has a lot to offer in the way of traditional cuisine, most local dishes have made it worldwide and their success now graces the dining tables of all food enthusiasts around the world.

When enjoying local cuisine with simple or complex dishes – be it at a restaurant, a trattoria or in other such places that celebrate foodies’ needs with great food from the tradition of Emilia Romagna cooking – keep in mind that some of the ingredients you’re tasting are locally sourced and belong to the very history and culture of the Italian region. This is the case for the fames Balsamic Vinegar of Modena, for several kinds of ham and cold cuts made in the area, and is also true for Parmesan cheese.

While it is also employed in several dishes throughout Italy and abroad, and is enjoyed as a topping for pasta and other foods everywhere in the world, Parmesan is notably known in Emilia Romagna as a traditional cheese that can be tasted on its own. As it’s true for many different kinds of dairy products that can be found on a cheese platter, Parmesan can (and should – at least once in one’s life) be eaten as a standalone experience, but not many tourists think about doing this during their trip to Italy. Foodies are more likely to know about this, but everyone should experience Parmesan in its pure form, and going to visit a dairy where the cheese is produced is the perfect way to sample the goods and marvel at the production process and cutting method employed for this Emilia Romagna treasure.

Here are some dairies in the province of Modena that you can visit for tastings, guided tours of the facility, and to shop Parmesan, local products and souvenirs.

Società Agricola Montorsi, Book your Parmigiano Reggiano Tour with them.

This dairy is located just outside Modena and as such can be easily reached if you’re already visiting the city proper. Founded in 1949, this dairy has perfected the production of Parmigiano cheese and the raw materials are all locally sourced, to achieve Parmesan aged for up to 36 months where the milk employed hasn’t suffered any losses in quality through the supply chain. The dairy, opened every day from 8:30 to 12:30 and from 15:30 to 19:30 (open only from 8:30 to 9:30 on Sundays for a brief stop to shop for Parmesan and more), offers a variety of guided tours and tastings for locals and tourists (also in English and with audio guides available). Tourists will be able to choose from breakfast tours, a daily tour (with a visit of the Parmesan dairy factory, a vinegar place and lunch at a local restaurant) or other events such as a workshop weekend where visitors will take part to the production of the cheese and learn more about local culture. Please see antica latteria ducale for info.

Caseificio Rosola, Parmesan Guided visits.

Located near the city of Zocca, in the province of Modena, this dairy factory can be visited throughout the week (it’s closed on Mondays and on Friday afternoons, opening hours are 9:00-12:30 and 16:00-19:00). Since the location varies from other dairies closer to the city of Modena, in here you’ll be able to find products related to the mountain territory. Here you’ll be able to sample and purchase a type of Parmesan made from the milk of a white- coated breed of cow from the territory of Modena.

Caseificio San Pietro

The dairy is located near the city of Sassuolo and you can book guided tours of the entire production line of Parmesan, or experience the single phases of the process such as the preparation of the milk and the cheese, the storing area and learn about the aging process. In the dairy’s shop you’ll be able to sample and purchase Parmigiano cheese. Please see their site.

Caseificio 4 Madonne

Through booking, it’s possible to take part to guided tours every day, and they will last 1-1 and a half hours. depending on the type of tasting experience you choose, which will include sampling Parmesan with different aging periods, local cold cuts, balsamic vinegar, wines and more. You’ll have a chance to explore the history and production process of the cheese through the dairy, and you’ll witness the incredible storage for the Parmesan cheese wheels. More info here.

Caseificio Belvedere

This dairy is located further from Modena, but still retains those aspects of the city’s culture and tradition, with a different spin. Near the towns of Maserno and Montese, the Caseificio Belvedere offers the usual tours and tastings of Parmesan along with other peculiar culinary experiences of the Apennines. In the dairy’s shop, you’ll find local produce, Parmesan cheese and more.

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.

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 luxury electric cars (Tesla), 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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Parmesan Cheese Factory Tour

• 9.80 / 10 12 reviews | 144 travellers Excellent, very informative and very interesting 10 Alonso
• Free cancellation up to 24 hours before the service starts

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

When to book?

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Not wheelchair accessible.

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• Safeguard both cultural and environmental heritage.
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• Operate with honesty and transparency.
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Q - Why do this activity with Civitatis?

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A - To reserve the activity, choose the date and complete the form on this page. You will receive your confirmation immediately.

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Free cancellation

Meeting point.

NH Hotel Parma

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The only Parmesan.

The product

The art of making.

• The history
• The biodiversity

Guide to Parmigiano Reggiano

• Caseifici Aperti
• A visit and a tasting
• Book a guided tour
• Shop online

The consortium

• Specifications and legislation
• Articles of Association

Recipes and more

Communication.

• Exhibitions and events

Select language

• Operator area

Environment

Caseifici Aperti 2024

Human labour, a thousand years of history, traditions, and a cherished and protected land come together to produce an inimitable cheese.

How Parmigiano Reggiano is made

The History

A unique and extraordinary history, from its origins to the present day, of almost a thousand years.

Protecting the PDO means safeguarding the land where it is produced

Where Parmigiano Reggiano is born

dotted inscription, serial number, PDO and Consortium marks

the thickness and texture of the rind are a natural protection for the cheese against external agents.

Tyrosine crystals:

the small white dots in the cheese paste are crystals of the amino acid called tyrosine and are an indication of maturation.

from straw yellow to more intense straw yellow, uniform or not uniform. Maturation makes the colour more intense.

small holes are admitted if less than 2mm in diameter

A journey of discovery into its inimitable characteristics

The Consortium

Since 1934, the Parmigiano Reggiano Consortium carries on the craft and tradition of an excellent food that is Made in Italy

• Pasta&Rice
• Main course
• 12-18 months
• Over 40 months
• a few minutes
• a couple of hours
• a lot of time

No recipe meets the filters set

See all recipes

News and events

PARMIGIANO REGGIANO IN NEW YORK FOR SUMMER FANCY FOOD SHOW (JUNE 25-27)

THE PARMIGIANO REGGIANO CONSORTIUM ANNOUNCES FAVOURABLE RESULTS IN THE FIRST NINE MONTHS OF 2022

PARMIGIANO REGGIANO LAUNCHES TV ADVERT WITH CELEBRITY BRAND AMBASSADOR GENNARO CONTALDO

Consorzio del Parmigiano Reggiano, p-Chip Corporation, and Kaasmerk Matec Partner to Launch Breakthrough in Food-Safe Digital Tracking Technology

PARMIGIANO REGGIANO WINS IN ECUADOR, REGISTRATION OF THE “KRAFT PARMESAN CHEESE” TRADEMARK BLOCKED

PARMIGIANO REGGIANO FLIES TO LAS VEGAS FOR WINTER FANCY FOOD SHOW STAND 3760-61, INTERNATIONAL PAVILLION

See all news

Reggio Emilia

Dairy services

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Consorzio del formaggio Parmigiano Reggiano

Via Kennedy, 18, 42124 - Reggio Emilia - Italia

Tel. +39 0522 307741 - Fax +39 0522 307748

E mail: [email protected]

PEC: [email protected]

P. Iva e C. F.: 00621790351

ASSISTENZA CLIENTI SHOP

Tel. +39 0522-122122

[email protected]

ASSISTENZA CLIENTI CONCORSO

Tel. +39 379 193 8871

• SELECT CITY - Select - florence naples rome venice milan cinque terre verona lake como lake garda sorrento positano bari bergamo bologna cagliari genoa la spezia lecce livorno lucca matera palermo pisa siena siracusa turin trapani amalfi montecatini capri pompeii parma taormina polignano a mare wheelchair friendly chianti

Discover Parmigiano Reggiano Cheese In A Traditional Factory

If you are looking for a unique and unforgettable experience that allows you to be closer than ever to Parma traditions , join us on a guided tour in the magical world of Parmigiano Reggiano.

Start your tour where the Parmigiano Reggiano magic begins… Travel through the secrets of this fantastic cheese and discover the procedures, step-by-step, which create the incredible flavors of the huge, round wheels of cheese.

Watch the cheese be salted in the brine room , observe the various aging processes , and learn how local producers can obtain so many different types of Parmigiano Reggiano.

After learning the production process, it will be time to become Parmigiano experts. Take part in a very peculiar tradition: with a tiny hammer , you can beat the wheel of cheese and learn the various patterns which echo the sounds of a perfect wheel of Parmigiano Reggiano.

Finally, allow your senses to take over; taste of this ancient cheese and in its various ages, savor the various flavors and, accompanied by an excellent glass of wine , choose which one is the king of Parmigiano Reggiano for you.

Kavnit Kaur

a month ago

Victoria Nadon-lachance

6 months ago

Charles Moscatello

5 months ago

10 months ago

Maria Rosa Sánchez

Hace 6 meses

SELECT DATE

• Roundtrip transportation from the chosen meeting point
• Professional guide
• Guided tour of a Parma cheese factory
• Tastings of Parmigiano Reggiano

Departure time

Meeting point.

PICK UP AT THE CLOSEST ASSEMBLY POINT TO YOUR ACCOMMODATION IN PARMA

The pick up service will take place at the closest assembly point to your accommodation in Parma. Please send us an e-mail at [email protected] in order to notify us of your choice.

- Stazione FS - NH Parma - Viale Paolo Borsellino, 31, 43122 Parma PR, Italy

- Consorzio Del Prosciutto Di Parma - Largo Piero Calamandrei, 1/a, 43121 Parma PR, Italy

- Mercure Parma Centro Stendhal - Via Giambattista Bodoni, 3, 43121 Parma PR, Italy

- Parcheggio Est 43123 Parma, Province of Parma, Italy

- Parcheggio Palasport - Via Silvio Pellico, 14A, 43125 Parma PR (Barriera Farini: davanti al barino)

- Starhotels Du Parc Viale Piacenza, 12/c, 43100 Parma PR, Italy

- Strada delle Fonderie, 2 in front of Parco Ducale - Strada delle Fonderie, 2, 43125 Parma PR, Italy

- Novotel Parma Centro - Via Trento, 9, 43122 Parma PR, Italy

- Holiday Inn Express Parma - Str. Naviglio Alto, 50, 43100 Parma PR, Italy

• Tour a true Parmigiano Reggiano cheese factory with an expert guide
• Discover the enchanting production process of authentic Parmigiano Reggiano
• Taste the highest-quality cheeses, accompanied by an excellent glass of wine

Notes and advice

• Comfortable shoes are recommended
• We suggest to wear a light jacket or a sweater for chilly areas inside the cheese factory
• It is possible to see the cheese production only at 8.30 am

Where will I find my driver?

Your driver will be waiting for you as close as possible. Your driver will always be holding a sign with your name. If you have any difficulties finding your driver, please feel free to call us at (00393346148357) by phone or WhatsApp.

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Ciao Florence Tours & Travel srl

Via Cavour, 36 R 50129 Firenze

[email protected] [email protected]

Tel. +39 055 354044

P.IVA 05823680482

Where are you going?

Parmigiano Cheese, Parma Ham and Balsamic Tour in Italy

• Air-conditioned vehicle
• WiFi on board
• * NO LUGGAGE OR LARGE BAGS ARE ALLOWED ON THE VANS * THIS TOUR WILL TAKE PLACE RAIN OR SHINE Choose the one closest to Your location from the ones stated in the Tour description or the list below and please Update it on your reservation or send us here a message, as we do not pickup in other locations or out of Parma area. If you will not provide this information on time, we will not be able to provide the service and it will be considered as no show and not refunded.
• Mercure Parma Centro Stendhal, Via Giambattista Bodoni, 3, 43121 Parma PR, Italy
• Parcheggio Est, 43123 Parma, Province of Parma, Italy
• Consorzio Del Prosciutto Di Parma, Largo Piero Calamandrei, 1/a, 43121 Parma PR, Italy
• Starhotels Du Parc, Viale Piacenza, 12/c, 43100 Parma PR, Italy
• Strada delle Fonderie, 2, 43125 Parma PR, Italy
• Novotel Parma Centro, Via Trento, 9, 43122 Parma PR, Italy
• Holiday Inn Express Parma, an IHG Hotel, Str. Naviglio Alto, 50, 43100 Parma PR, Italy
• NH Parma, Viale Paolo Borsellino, 31, 43122 Parma PR, Italy
• Not wheelchair accessible
• Confirmation will be received at time of booking
• Most travelers can participate
• This tour/activity will have a maximum of 10 travelers
• For a full refund, cancel at least 24 hours in advance of the start date of the experience.

Similar experiences

• You'll get picked up See departure details
• Pass by Parma
• 1 Langhirano Stop: 90 minutes See details
• 2 Modena Stop: 60 minutes See details
• You'll return to the starting point

• 619jeffry 0 contributions 5.0 of 5 bubbles Cheese and ham are best in Italy These artisan products are traditional attributes of Italy's cuisine. The products can be found in their place of origin; they are exported around the world. Sometimes they are imitated, but they are rarely matched, if ever. Parmigiano Reggiano cheese is aged and matured, until it becomes aged and firm. Parma prosciutto ham is said to be the best ham in the globe. Parmigiano and prosciutto can be sampled, it's a way to taste the among the best Italy has to offer. Read more Written March 25, 2024
• Julie D 0 contributions 5.0 of 5 bubbles A Parma must do! This tour is well worth the money. It is very informative and interesting. We were able to see the cheese making process from start to finish. We also saw how the ham was prepared. Our tour guide was a great guy and very knowledgeable about the processes. Highly recommend this tour. Read more Written March 20, 2024
• Alaska98 0 contributions 5.0 of 5 bubbles Wonderful Tour Matia was very professional and kept us excited with his accurate explanation. Matia, the tour guide, was very informative and we knew because of his care what to expect for every step of the tour. We learned a lot about the process of making these two master delicacies from Parma. Bravo Matia Read more Written January 4, 2024
• 294sallyk 0 contributions 5.0 of 5 bubbles Great experience The tour was a great experience. Loved all the Parmesan cheese and Parma ham. Very interesting to see the cheese master at work. Read more Written November 28, 2023
• Carole M 0 contributions 5.0 of 5 bubbles Bucket list item checked off So incredible to see this all in person. The tour started early because it gives the group the chance to watch the cheese master make wheels of cheese since that specific location only makes an average of 6/day. We got to see the aging process in the different rooms and then finished off with a tasting. Then for the prosciutto, we also got to see all of the steps in the making of prosciutto followed by a tasting as well. Our tour guide was so knowledgeable as he previously worked making cheese, so he explained the whole process from start to finish very passionately. Overall, it was a great experience and j recommend to anyone wanting to immerse themselves in this process and learn! It was a bucket list item for me and I would do this again! Read more Written November 19, 2023
• Storyteller395382 0 contributions 5.0 of 5 bubbles Get a WOW for the Parmigiano cheese and Parma ham making process. The tour is well organized and very interesting. We learnt a lot about the processes making on Parmigiano cheese and Parma ham, starting from scratch to the end product. Every step was well explained. It learnt us to appreciation of these products even more, as well as, what to buy in shops and how to read the labels. We would recommend this tour to every Parmigiano and Parma ham lover. Read more Written October 30, 2023
• Climber52725762654 0 contributions 5.0 of 5 bubbles Awesome experience The cheese tour was really good and informative. The ham tour was just great. I would recommend both 100 percent. Our guide was great! Some reason it won’t let me add photos. Read more Written October 27, 2023
• mooshocka 0 contributions 5.0 of 5 bubbles Delicious cheese, ham and wine! Started a little disorganized getting everyone checked in and onto a van. But then! Both locations, cheese and ham, were interesting, informative and most of all delicious! There were very large tour groups there at the same time and our guides were great rearranging things do we avoided all that. Our only disappointment is that the ham can’t be shipped to the US. Read more Written October 22, 2023
• Beth I 0 contributions 5.0 of 5 bubbles A Must Do! This was the best tour of our two weeks in Italy…our driver and guide, Lawrence, was outstanding. He picked up six guests in a comfortable mini van. He shared his knowledge and history of the area with us on the way to one of the small farms where we watched how parmigiana reggiano is made from the barn that housed the dairy cows to the actual storage area where the finished product is aged to perfection. We sampled cheese (with local wine and balsamic) - different months of aging change the flavor and texture and we were able to sample 18 months and 30 months. So delicious! The store was well stocked with different aged cheeses, knives and graters for purchase. We did our part to help the Italian economy! The second stop on our tour was at a Parma ham factory. No pigs to view as there isn’t enough room to house the thousands of pigs used to create this delicacy. Lawrence explained in detail the whole process, it was enlightening. We were given a large plate of prosciutto to sample (with more local wine). Unfortunately we were not able to purchase any on sight to ship (carrier issues) or bring back to US (customs rules). Overall an amazing tour and Lawrence was the Best! Read more Written October 7, 2023
• Lianne R 0 contributions 5.0 of 5 bubbles Terrific experience. Thorough explanation of cheese and ham making processes. Saw actual cheese in motion. Very knowledgeable tour guide was excellent and vey accommodating to guests. Made sure we made our train. Read more Written September 20, 2023
• 299kristoffern 0 contributions 5.0 of 5 bubbles An incredible insight into Parma cuisine and tradition Incredibly insightful and interesting tour, complimented by an incredibly knowledgeable guide who did his utmost to answer all our questions and who used his charming and superfriendly personality to keep it engaging. Incredibly fun and enjoyable. Feel a newfound sense of awe and respect towards the process of making both prosciutto di Parma and parmiggiano. Highly recommended! Thank you again! "Allore" as they say :) Read more Written August 4, 2023
• Mark K 0 contributions 5.0 of 5 bubbles Don’t (Parma-)look any further! This is it Great experience and very informative, especially the parmesan farm/factory. Also did the wine tour after the 2 factories which was also great, some lovely wines and great information during the tour, one of fav winery tours I’ve done. Read more Written July 29, 2023
• rjdelacruz2 0 contributions 5.0 of 5 bubbles Wonderful informative tour We really enjoyed our half-day tour with Mattia. He was very friendly, knowledgable, and passionate about the cheese and ham industries in Parma. Booking, pick-up, and drop-off were all easy. I would recommend booking directly on their website for a better price. Thank you for a great experience! We will never buy Kraft Parmesan ever again. :) Read more Written July 13, 2023
• fbtesta 0 contributions 5.0 of 5 bubbles Fantastic experience. Thank you Loris. It was an absolutely lovely experience and one of the best tours that our family ever experienced. Setting was great, food was delicious, and the guide Loris was fantastic, with his passion for the region and its products being the icing in the tour’s cake. Read more Written July 9, 2023
• anouk l 0 contributions 5.0 of 5 bubbles Such a great experience We went as a couple, we got picked up in parma. With a smal group and a nice excited tourguide who took the time to explain everything. You get to see the process from the cheese and the ham with tasting after. Great experience! Definitly recommend! Read more Written July 2, 2023

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Parmigiano Cheese, Parma Ham and Balsamic Tour in Italy provided by ParmaLook - Tour Food Experience

• Italy Packages

Parmigiano Reggiano Cheese Factory Tour

Free Cancellation Up to 48 hours in advance

From €58.50

Day Trips / Parmigiano Reggiano Cheese Factory Tour

Included in the price.

• 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.

BONNETT NOAH

Robert Saar,Robert Saar

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How to Do Italy in the Off Season, According to Travel Specialists

By Charlie Hobbs

All products featured on Condé Nast Traveler are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

While Italy is never a bad idea per se, there are times when the the high-heeled boot kicks better than others. Those times lie in the off-season, when baking heat compounds not with throngs of crowds, and you, the tourist, find yourself with a touch more cool air to breathe. Between October and April and from thigh to toe to rock that the toe kicks (I am referring to Sicily ), the entire country comes alive in ways that most tourists will never get to experience if they stick to August.

"Could that really be true?" You ask. “It is true,” we at Traveler respond. It's easier to get reservations, for one thing, at storied establishments in Rome and elsewhere. The weather is milder, and not at cost of sunshine. Seasonal events you won't regret attending like Piedmont 's White Truffle Festival and the Feast of Sant Agata in Catania fall during this portion of the calendar. But don't let us alone convince you. Below, we've spoken to a handful of agents from our most trusted travel specialists about trips to Italy that they've planned in the off-season of which they are particularly proud.

Langhe, the Barolo red wine region of Piedmont, in autumn.

Piedmont and Emilia-Romagna

“One of the trips I recently put together that I am really proud of is to Lake Como , Piedmont, and Emilia-Romagna. This particular multi-generational family of 13 is from Texas, and they were really wanting to avoid the heat and the crowds as they have enough of that at home. They were really interested in Como and Passalacqua , the new-kid-on-the-block hotel that’s leaning into off-season travel itself by being open year round.

That’s why I planned it around Como, but I had them starting in Piedmont at the Casa di Langa for three days, about a two-and-a-half hour drive away, because it’s the kick-off of white truffle season. They’ll go to the truffle fair which is every weekend in Alba and eat at a mix of Michelin-starred restaurants and local trattorias. This region in general, you could compare it to Tuscany, if you’re a wine connoisseur this is where the Barolos and Barbarescos come from. But it’s much more concentrated than Tuscany , with hilltop villages and Alps in the background. It’s still very local. And then Lake Como is Lake Como. Weaving in Emilia-Romagna for tree days at Grand Hotel Majestic già Baglioni , a three-hour-drive south from Como, for the food element as well—it’s the food capital of Italy in my mind with prosciutto di parma and parmesan cheese and what we would call 'bolognese"'. You base yourself in Bologna, the city heart, and go into the countryside for the producers. There’s also Modena and Parma, two beautiful towns, Modena being the home of [Massimo Bottura’s] Osteria Francescana . Another benefit of traveling in the off-season is that you’re much more likely to be able to dine at a place like that. Getting a reservation doesn’t necessarily require waking up at 4 a.m. six months in advance, which I have done." — Caroline Quinn, Black Tomato

Catania's orange trees.

Catania in February, at the time of the Feast of Sant Agata.

Catania, Sicily

“How about the Feast of Sant Agata in Catania , where we sent clients in February this year? Sicily in February is heaven, the weather is gorgeous, and it’s warm enough to shrug off your winter woolies and eat outside. The fields are carpeted with wild flowers—the drive between Catania and Noto is spectacular—and it’s the time of year for the orange harvest which makes a wonderful contrast to the drab temperature and mood at home ( London , in my case). The Feast of Sant Agata attracts millions of pilgrims each year from around Sicily and is still very local and wild, with candlelit processions through the night, day time fireworks including from the roof of the Duomo and lots of celebrating. We are lucky enough to have friends who own a palazzo facing the Duomo where our clients could watch everything going on. During the day we drove them to Piazza Armerina to see the ‘bikini girls’ and at the Villa Romana which has the largest collection of Roman mosaics anywhere in the world. Normally packed with visitors, we had the entire villa to ourselves which was extraordinary.

Even Taormina , which has suffered from a deluge of visitors from what is known as the White Lotus effect (which I’m afraid I’m partly responsible for) was relatively empty. February is a brilliant month to visit Sicily especially if you’re curious about Ancient Rome, rather than baking alive in 100 degrees along with scores of other visitors you have the immense luxury of visiting temples, ruins, museums and mosaics alone.” — Emily Fitzroy , Bellini Travel

The Dolomites have quanit mountain villages and epic scenery best explored in cooler months

The Dolomites

“It’s a little bit of a local secret that fall proper is the best season in the Dolomites . Not only is there the changing of the seasons and the colors, but also a sensation of quiet that the locals find very welcome after what was likely a busy summer and early fall. They are keen to promote this time to visitors—over the years, I’ve been told by owners and general managers of hotels that this really is the best time to be here, you’re sharing the paths with fewer people and the air quality is amazing. I don’t know exactly why, there is a temperature change, but the quality of the views is so long and crisp and crystal with the contrast between the greens of the land with the blue skies. It’s a visual therapy. Plus, a lot of our travelers prefer the crispness for hiking over heat. It’s the right climate. At the same time, in the area where I run trips, we have 300 days of sunshine annually. Key towns to visit are Urtijëi and Cavalese. The gateway city is Bolzano, a year-round residential city that’s worth spending time in. It’s the rendezvous point with a fantastic archeological museum and a university, so the vibe there is a mix of younger people and families.

I had an October trip that ended up being a private group of seven couples in their mid- to late-fifties. They were very happy to stay in Val Gardena. They requested that there be two different levels of hike each day—a rigorous group and a laidback group, the latter of which got to drop into little towns like Urtijëi to have a look around—Urtijëi is actually quite lively and has a great artistic tradition of woodwork. We would also mountain bike, which is popular here, and have wine tastings and private evenings at mountain huts that opened just for us. We brought in music from accordions in the evenings when everyone would gather together, and had opportunities for casual pizza nights and refined evenings at the hotel. I was able to join the group one evening, and it was really like a roving cocktail party with friends and friends of friends. Because it was quiet in the region, they felt like they had it to themselves and I was able to create private events even moreso. Everyone was able to have the experience that they wanted.” — Georgia Yuill , Butterfield & Robinson

Olivia Morelli

Gianluca Longo

Meaghan Kenny

Rosewood Castiglion del Bosco, a 5,000-acre estate in the Val d'Orcia, sits near the town of Montalcino in Siena, Tuscany.

Siena, Tuscany

"South of Siena, Rosewood Castiglion del Bosco is a 5,000-acre estate in the Val d’Orcia, near the town of Montalcino that I sent a family of five for a special Thanksgiving retreat this past November. I had personally visited Villa Ardore in Chianti in the fall on an industry trip organized by Bruno Lima of Destinare. We had a magical moonlit dinner with the villa owner, Christian Scali— with a private chef turning out wood fired pizzas in their outdoor oven. Over a glass of local wine, Christian was sharing stories of special time spent with his partner and their neighbors enjoying the off-season magic of the villa and this region during the holidays.

When clients came looking for a special holiday experience to share with their adult children, my mind was immediately transported back to Christian's stories. These clients weren't seeking a private villa or I would've happily sent them to Villa Ardore. Rosewood Castiglion del Bosco was the perfect answer with their luxurious but rustic chic accommodations, onsite winery, and cooking school.

After an overnight direct flight to Rome, we had a private driver pick them up at FCO and take them on the three-hour drive to the estate. Well rested and shaking off their jetlag, they enjoyed a cheese, wine, and vineyard tour that afternoon at the Castiglion del Bosco winery, the producer of Brunello di Montalcino. They finished off their night at Michelin-starred Ristorante Campo di Drago. The next day they were off truffle hunting, Brunello tasting, and enjoying a black truffle lunch. Then off to wander and enjoy dinner at a local restaurant in the town of Montalcino and a night cap back at the property with a family chess game by the fire. The following day they took a cooking class, making fresh pasta by hand, and hiked the gorgeous property. The weather was crisp and sunny and our satisfied clients reported that the crowds were perfect—just enough for some lively energy without a single hint of chaos.” — Kim Hannum, Fora Travel

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