Parmesan and Balsamic

 Today we rose early and drove to Parma to the Bertinelli Farm to see how they make Parmigiana Reggiano.  We first got a tour of parmigiana production followed by a cheese tasting of 15 month, 24 month, 36 month and 70 month cheeses   

Lorenzo and our tasting board

Missy ready for tasting

Missy and I in parmigiana cathedral

Lorenzo showing us how judges drum parmigiana to rate

Stamp of approval 

Salt bath

Preparing for salt bath

Lifting cheese from vat

 Cheese vat where cheese is formed

After cheese tasting, we went to farm to meet cows.  All the parmigiana is made from milk from only their cows. They grow their own alfalfa and wheat to feed the cows, care for all aspects of the cows   It is quite an expensive and scientific undertaking!!

Poppies near farm

Fields of alfalfa

Some of the cows

Hay and alfalfa

Newborn cow born last night

Milking station

After the farm we returned to main cheese house and were served an incredible lunch.  

Risotto with 24 month and 36month cheese

Antipasti

After this tour we drove to Modena where we had scheduled a Balsamic tour at Aceito GIUSTI.  We learned about balsamic production. Originally it was something made by families only for family use.  It was handed down to sons and used for wives dowry.  Giuseppe GIUSTI saw opportunity to take to Paris Worlds fair to introduce to the world and then it became known world wide.   Balsamic here is so much better than at home.  We learned about strict rules to obtain official certification and tasted many different balsamics.  

Road to GIUSTI-reminds me of ranch

After purchasing some balsamics we drove to Modena and walked around. It is a charming city. A full day with several tasting leaving us not wanting dinner.  We had a great time though. 

University of Modena