Dairy or cheese factories
Ancient Diaries
Branch of Reggio Emilia, Consorzio del Parmigiano Reggiano
Phone 0039 0522 700256
sezionere@parmigianoreggiano.it
www.parmigianoreggiano.com
Downoad App
Historical Information
Historical evidence shows that already in 1200-1300, the Parmigiano-Reggiano cheese had reached its perfect typicality that has remained unchanged until the present day. Today like in the past, cheese masters continue in their effort and in their risk by sincerely and proudly persisting in making their cheese with solely milk, rennet, fire and art, and in abiding by the rigorous centuries-old methods and application of the technique that is the result of special vocations and matured experiences. The recent history of Parmigiano-Reggiano cheese is essentially the history of how the approximately 350 small artisan dairies of the typical area (that encompasses about nine thousand milk producers) has obtained, by way of Law, the recognition of their determination in preserving the processing method and the very high qualitative level of the product.
Guided tours of diaries
If you are fond of Italian food, you cannot miss the chance of seeing the traditional processing techniques with your own eyes at the Parmigiano-Reggiano dairies! The guided tours can be scheduled all the year, except holidays. It's necessary a reservation. It's possible to get in touch with the Consortium more or less 1 week before the visit or to directly contact the diaries (select the province and the desired day).
The process starts at 08:00 am and takes about 2 hours. During this time you will see all stages of the productive process. At the end of the visit, in dairies with shop, you can taste and buy the cheese.
Seeing the traditional processing techniques is an experience that fascinates adults and kids, for this reason it’s recommended to everyone. The guided tours are free of charge and can be in Italian or other languages, by agreement with the relevant section office.
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