Let’s be serious people, you come here for two things – Food and Ferrari’s! And we came to Parma for the foooooood!!
Say “Cheese”!
Feast your eyes on 7,000 wheels of Parmigiano-Reggiano cheese! We took a tour of Azienda Agricola Bertinelli and got to see all of the steps it takes to make a wheel.
After the cows milk is mixed and cooked to create the curd, the cheese is put into a stainless steel round form that is pulled tight so the cheese retains its wheel shape. In a day or two, a plastic belt imprinted with the Parmigiano-Reggiano name, the plant’s number, and month and year of production is put around the cheese. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20–25 days. Each wheel must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging. After brining, the wheels are then transferred to the aging rooms.
At 12 months, the Consorzio Parmigiano-Reggiano inspects every wheel. The cheese is tested by a master grader who taps each wheel to identify undesirable cracks and voids within the wheel. The cheese can go to market at this time or continue aging to 36 months.
Because it is widely imitated, Parmigiano-Reggiano has become an increasingly regulated product, and in 1955 the name became certified. In 2008, an EU court determined that the name “Parmesan” in Europe only refers to Parmigiano-Reggiano and cannot be used for imitation Parmesan. Sadly in the US, there is no regulation so most cheese labeled “Parmesan” is in fact not the real deal!
A Balsamic Tasting at Giuseppe Giusti
Hands down one of the most surprising, unique, and seriously cool things we’ve done. I didn’t know you could do a balsamic tasting but boy am I glad we found out. We wanted to do it right so we went to the first and oldest Italian producer dating back to 1605! The business is still family run and on their 17th generation.
FYI – That’s a balsamic vinegar fossil I’m sniffing that they think dates back to the 17th century. And it smelt like heaven!
Just a little side note — It’s been a while since I last published a blog. We’ve made our way back to Croatia and decided to take a little time to stay in some quieter locations and rest and relax before our next adventure which we’re very excited for. We’re on the move again tomorrow and will be traveling to Montenegro and Albania over the next few weeks!
From Abroad With Love – AG
