Join me on the ultimate Italian culinary adventure as we explore a Parmigiana Reggiano Cheese Factory, Traditional Balsamic Vinegar of Modena and a Prosciutto Factory.
This was an amazing tour. It’s not cheap but so worth it! The tour company is Italian Days. Here is the website: http://www.italiandays.it
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welcome to the quiet streets of bolognia where it is currently about 6:45 in the morning yes I awoke early I’m actually now on Italy time we are going today to a tour I think it’s like an 8 hour tour where they’re going to take us to the parmesan Factory and the bomic vinegar Factory and Pudo Factory along with giving samples and then a lovely Italian lunch and you are coming along for the [Music] adventure let’s Senter of the factory watch out inside is wet and they’re working so there are tools and other stuff so all right we’re about to go into the factory we have to wear all the scarf so that we don’t contaminate anything at the Paran Factory so they make about 40 Wheels every single day Monday through Sunday 365 days a week it’s a very very interesting process we got to see everything there this part is where we went and saw the molds this is where the cheese will go once everything is finished deposit at the bottom for the wheels and in one year we become Paran you see very soft mus like a ping what he’s showing us here is the curd from the bottom of the barrel now looks like a this is R cheese that’s really neat and make it with a leftover curd from the parmesan look at all the wheels aging here our guide is telling us about the process of Parmesan regano cheese becoming certified they sit here for one year before they can even be inspected and they’ll get a special stamp once they pass inspection imagine that for the first 2 days this is by every 2 3 hours these are the salt glass where the cheese will get its saltiness and that’s what these are they’re now soaking in a salt B every couple of days they check the salt concentration in the water and every week 10 days they replace the W after this 18 days actually 20 from the production the cheese is ready for the Aging room we start count the minimum aging period one year from the day of production wow it’s big enough yeah for reference there is about 800,000 worth of cheese in this two room Bay so this these French cheese right here they’re still dripping these were just brought in from [Music] today and there are the two wheels each one of these cauldrons makes two wheels and depending on the milk production they can make 40 to 50 a day summertime the cows milk more so they can do 50 a day winter time not as much so 40 a day then Brusco grapes if you want to take some picture The Grapes is [Music] here all around the building lamb Brusco and Tano grapes Tano is a white grape that we use to Mak balsamico we use Lambrusco only to makes wine but Lam Brusco and tabano are the typical Grapes of this area to makes balsamic [Music] vinegar anywhere you want want next to each other or across from each other [Music] on the table your breakfast breakfast of champions you have two block of in this part you can read on top three six 36 month the older Paro in the middle of the table you are lucky because in front of you you have the youngest parano reano here 12 month so one year is the minimum age and 36 at the end of the table here the youngest parm Sal take a look at my father at the end of the table taking a picture Cheers Cheers so this is sparkling lamb Brusco and they say it is a breakfast wine don’t know that we do that in the US someone o it is really good I don’t think I would be able to drink wine in the morning at home though I do have to do voiceovers and I don’t want to sound schocker also we they have cheese the regular that’s aged and the one that’s aged for 36 is this 36 months or 24 months yeah 2 and there’s definitely a difference more of a bite on the older cheese um they also gave us these I haven’t tasted that yet and I have the the cheese from the factory that we were just sad that just the guy was handed the container so this is a sandwich with that and that is really good I’ve had that so far this is where we are now at the at the um balsamic vinegar Factory I was mistaken this is the cheese from this morning that is still warm the big one behind me with the tag in front are the one for the igp igp in their Cas is very easy they fill the barrels with 80% gra Juice 20% wine vinegar they weigh 5 7 8 years all and you can see how the product eats the wood because the product tastes sweet but is acid what year is this from the one inside is from 1860 1860 the original [Music] one next up we taste some of the bomic vinegar the color smell and slowly taste not in one shot because it’s vinegar is a [Music] sweet same use seven years sweeter thicker all right this one’s darker seven [Music] years on top of fish after cooking because if you cook you ruin the flavor the 19 years tradition balic vinegar okay this one’s 19 years wow totally different almost bringing on like a chocolate taste to me steak sauce yeah vinegar A1 he said it goes on sof steak but you can also put it on ice cream this would actually go good on top of vanilla gelato vanilla iceam that’s [Music] interesting 30 minimum this is the oldest one they have well not the oldest one they have when that’s like 164 but they’re letting us CH the 3 the doctor the engineering and this was the best present that you cannot receive because only few families only in this area made this product like I thought it was going to be more some more sugars it takes on then then it Mellows out after lunch after dinner in a ceramic spoon we use the stoer so we can control try next it was in our cheese this morning the warm cheese it’s the more I love cheesecake so if you drop some cheesecake on top of panakot on top of dessert it’s a sort of Italian mapup I never heard it called like like Italian maple syrup wow that is really good cooked down gra juice oh my gosh this is your receipt and my business card you can contact me here my email or phone number okay I I’m holding everything so we just bought the 8-year balsamic that was at our table today the other one that they had at our table today had the truffle oil in it and quite honestly after the other day’s wheel of cheese with the truffle oil I think I’ve had my share of truffle oil for the entire trip and it was weird because when I had that dish at that restaurant the truffle oil was present but it wasn’t overwhelming and I’m getting more of an overwhelming taste with the balsamic so we went with the 8year which is the one we had at the table and it’s delicious and we’ll be bring it home you can put it in our carryon because it’s uh only 100 ml which is which is about 3 o so now we’re at the Bido Factory don’t know how long it’ll last cuz it’s supposed to get stinkier as we go along and I donate por here for the husband but I’ll show you as much as I can so this is where all of the Pudo ages it doesn’t smell good to me I’m actually breathing through my mouth right now um I’ll videotape again when you’re actually on the tasting and I’ll have Evan do the results of the tasting for you this is the finished product before I guess it heads out cuz I have the labels on them [Music] all right so Evan got a sample of all the different Vitos and well best vuto you’ve ever had the J Parma has has a distinct taste to it good or bad good oh very good so the first one they gave us is forco and there’s a lot of Big W vegetables out for people like me that don’t eat the Puro um there is a piece of toast with some it’s a truful spread but I think I’m troubled out um yeah and we’re supposed to they keep bringing food out so I’ll show you as we go along so this one has pork and noodles and cheese already in it and this wine is my favorite wine which is is the [Music] Barbara in lemon cello the [Music] ending after that food tour and about a 2hour nap we have decided to walk down the street to a Greek place I think I’m just going to go for a salad because uh after that giant meal and uh we’re just going to chill out tonight at our Airbnb and tomorrow uh we’re just going to explore and just see where the Day brings us the only thing we definitely have plans is I have made reservations for a tiki bar for uh tomorrow night so that is our plan for tomorrow so I’m going to end this Vlog right here so thank you for tuning in to the wonderful world of Wy don’t forget to hit that subscribe button below give me a big thumbs up and I’ll see you on my next adventure [Music]
1 Comment
Wow! What an interesting tour! I'm a cheese freak… I would've been watering at the bit!