It is called Parmigiano Reggiano because the unmistakable taste of the King of Cheeses is inextricably linked to the land it comes from:. This land lies to the left of the Reno River, and to the right of the Po River, in the provinces of Parma, Reggio Emilia, Modena and Bologna. Not an inch further, we might add.
And this is true because the production of Parmigiano Reggiano is regulated by its Consortium and follows strict rules. It is no coincidence that it is the most imitated Emilian excellence anywhere in the world, but only the hands of time and the expert hands of master cheesemakers can give Parmigiano Reggiano its exceptional taste, because experience and time are indispensable ingredients.
From the cows, who exclusively eat natural feed produced in the same area they are raised, to a minimum of a 12-month ageing process... each step has the solemnity of a ritual.
During our visit to the Traditional Caseificio (Dairy), we will observe production processes that so unique, and we will discover the craftsmanship of the experts who beat the wheels with a hammer and who are experienced in recognising quality. We will unveil the secrets of Parmigiano Reggiano and hear about its history, which is also the history of Emilia itself..
Because for a thousand years, Parmigiano Reggiano has belonged to these lands, but as early as the Middle Ages, Cistercian and Benedictine monks began producing the first wheels of a cheese that - they hoped - would last. They probably could not have imagined that Parmigiano Reggiano would be enjoyed all through the Renaissance and be featured on the tables of the eighteenth-century Duchies, all the way to the twentieth century and its Protected Designation of Origin, without ever losing its total authenticity.
Aged a minimum of 12 months up to 24, 36, 40 months and beyond: we will learn about and taste what is probably the most famous and beloved gastronomic excellence of Emilia in an experience as extraordinary as the taste of Parmigiano Reggiano itself.
