Ferrarini & Bonetti

Oh my God, this was a fantastic tour. Only in this region of Italy, do they make Parmesan Reggiano. The climate is a factor along with the bacteria in the grass that the cows eat. This is what gives it that special flavor. There is a consortium that test every wheel of cheese before they get the brand Parmesan Reggiano.

Each wheel of Parmesan weighs about 100 pounds. And the flavor changes along with the density of the cheese the longer it sits/ages. I’d rather liked the 12 month variety. It is more for salads and to eat with crackers. It is a lighter, softer Parmesan. The 24-48 month is wonderful on pasta with its strong, bold flavor.

The collective gasp that all the foodies on the tour gave when the guide opened up the storage facility and there were thousands of wheels of cheese stacked to the ceiling. I really wish I would’ve gotten a video of that if nothing else, but to hear people gasp and all. It was a beautiful thing.Read more