Day Seven: Bologna to Lake Como

We woke up this morning to a wet day in Bologna. As the country song lyrics go, “How can I miss you if you won’t go away?” But Bologna, we will miss you! We had a lovely breakfast in the hotel with a full European spread. Double Espresso Karen? Okay!

We piled onto the bus with Giovani and headed out for Madonne Caseificia dell’Emilia, a Parmesan cheese production facility in Lesignana. 

Pamela, our expert tour guide, met us and brought us to the observation room where she explained how Parmesan cheese is produced. This is a coop which purchases milk from local dairies and must follow strict guidelines in order to produce real Parmesan cheese. Yeah, about that stuff we all purchase at the local supermarket? That's not real Parmesan cheese.

Real Parmesan cheese must be aged at least 12 months once produced, and the manufacturing process must follow strict guidelines in order to receive the official seal. I have been on a tour before of a Parmesan cheese production facility, and the reaction is always the same when the storage room door is opened – amazement! The wheels of Parmesan cheese are stacked in a large room on shelves, row after row after row. Each wheel must be periodically turned and cleaned and inspected as they age on the shelves.

After we parted ways with Pamela, we headed out to Salumficio La Perla in Langhirano. 

This is a traditional Parmesan ham production facility, family owned and operated. Sylvia explained to the group how rear legs of ham are received, cured with salt, and aged for at least 12 months, and needs to be 24 months for the Parma designation by the official inspectors. After touring the facility we were given the opportunity to sample some of the product while sitting on a picturesque enclosed balcony overlooking the valley.