During the BlogVille journey we visited a parmigiano reggiano factory Caseificio Scalabrini and learned how the cheese is made. It is more difficult procedure that you would guess. Read more about the procedure from here.

The milk is freshly milked every morning from the cows that are living at the factory's farm. When we visited the factory there we three workers all the time working with the milk in tanks and making the cheese. We followed through the procedure. After seeing the whole procedure we went to see the hall where the cheese is matured. It was amazing, shelves filled with an enormous amount of parmigiano reggiano cheese. The smell was heavy but delicious.

We also had an amazing opportunity to see when they cut open one huge 40 kg parmigiano reggiano cheese. It took quite a while for two man to cut it open. The smell was incredible and we got to taste fresh and the best middle pieces of the cheese. It was definitely the best parmigiano reggiano I ever tasted. So soft and creamy. We also had a tasting of different age parmigiano reggianos to see the difference. What a fantastic opportunity.

The percussion hammer is used to tap the cheese on various points to test how the maturing is going on.

Caseificio Scalabrini
Via San Michele 1
42021 Bibbioano
Reggio Emilia, Italy

More photos on Instagram #tlhblogville.

Sponsored by BlogVille & Emilia Romagna Region Tourist Board.