Secrets of Parmigiano Reggiano and Balsamic Vinegar

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Recommended by 98% of reviewers

| Modena, Italy

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6 hours (approx.)

Mobile ticket

Overview

I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production. We’ll see where the animals are bred and where the milk is mould. We’ll go into the cheese factory during milk processing and we'll witness in cooking and making cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheeses wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese.
on this special tour you will be able to touch the newborn calves on our farm which happens almost every day.
you will taste the original king of cheeses and many other local artisanal products such as real balsamic vinegar aged over 30 years and parma ham and lambrusco wine
and at the end you will take home with you a piece of real Parmiginao Reggiano aged for 24 months included in this tour

What's Included

Breakfast 1 cappuccino and sweet pie and savoury cake
Brunch Tasting cheese of 3 different maturation times 12/24/36 months /typical local salami Parma ham ,coppa, salame, 1 glass of wine Lambrusco DOC
Please Wait for my instructions before booking the train to come to me
To have transfer from the train station and the tour select option: tour with transfer
Balsamic Vinegar tasting of 8/15/30 years old
(400 gr./ 1 pound )of Parmigiano Reggiano cheese aged 24 months in transportable vacuum packaging
Disposable coat and shoe covers for access to the dairy production area and the cow farm
Vanilla ice cream with Balsamic Vinegar

To have transfer book option: tour with transfer, Wait for my instructions before booking the train

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Meeting Location

Meeting point

End point

This activity ends back at the meeting point.

What To Expect

Cavriago

We’ll go into the cheese factory during milk processing and we'll witness in cooking and making of cheese wheels. We’ll see then the process of salting and maturing up to enter the huge “caveau”, where thousands of cheese wheels are guarded and laid out in long rows in the silent maturation rooms and where the scent of cheese will smell so nice and exciting that we won’t be able to resist till the final tasting of cheese and local typical products. I will give you a lab coat and a cap for access to the production area. I’ll bring you along a complete tour to discover all the steps of Parmigiano Reggiano’s production.

2 hours • Admission Ticket Free

Codemondo

Farm with cows milked and newborn calves. We’ll see the places, where the animals are bred and where the milk is mold. If we are lucky we will see a newborn calf it often happens in the morning.

30 minutes • Admission Ticket Free

Antico Podere Emilia

An ancient farm transformed into a farmhouse where we will have a coffee break in the morning as soon as we arrive and at the end of the tour we will do the tasting of cheeses aged 12, 24, and 36 months with typical Emilian salami and a glass of Lambrusco DOC wine and 3 aged balsamic vinegar of 8 and 15 and 30 years.

1 hour • Admission Ticket Included

Albinea

tour of the ancient vinegar factory and tasting of balsamic vinegar

1 hour • Admission Ticket Free

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Additional Info

Public transportation options are available nearby
Sconsigliato ai viaggiatori con difficoltà motorie
Suitable for all physical fitness levels

Only people over the age of 13 can participate
This tour/activity will have a maximum of 8 travelers

Frequently Asked Questions

(6)

Q: What is the cancellation policy for the Secrets of Parmigiano Reggiano and Balsamic Vinegar?

A: You can cancel up to 24 hours in advance of the tour for a full refund. For a full refund, you must cancel at least 24 hours before the tour start time.If you cancel less than 24 hours before the tour start time, the amount you paid will not be refunded.Any changes made less than 24 hours before the tour start time will not be accepted.Cut-off times are based on the tour local time (CEST). Read more Apr 2025