Parmigiano Reggiano Tour From Bologna: Which Dairy Day to Book?

Price, Length, Group and Who It Suits

The table puts each day's listed price per person, its length, the group cap and what the price includes side by side, all taken from the operators' own listings. Ratings are close: 5 from 1,342 reviews, 4.9 from 174 and 5 from 97, so choose on start point and what you want to see.

The Two Days That Promise Live Cheesemaking

On the Parmigiano Reggiano and Balsamic Vinegar Tour the host grew up on the cheese farm. The group spends 2 hours in the family dairy during milk processing, in a lab coat, watching wheels being formed, then sees the maturation rooms, the cows and the calves.

On the Food Valley Factories, Winery and Lunch day guests witness cheesemaking at the dairy.

What the Italian Days Day Promises Instead

The Italian Days Food Valley Tour spends 9 hours on a Parmigiano Reggiano factory and wine and vinegar producers, with generous tastings. It does not promise a view of the vats in action. If that is why you are going, pick one of the other two.

Meeting Points Side by Side

The table lists each day's meeting point, start, return and pickup rule as the operators publish them, so you can plan the first train or the alarm clock.

Getting to Reggio Emilia

The Parmigiano Reggiano and Balsamic Vinegar Tour runs from Reggio Emilia, not Bologna. If you need the station transfer, message the operator right after booking and wait for instructions before buying train tickets, as times can shift. Arrive 30 minutes early because trains run late. Drivers park free at every stop.

For the Italian Days day, arrive 5 minutes before 7:00. The bus leaves at 7:05 and does not wait.

Food Valley Factories, Winery and Lunch, 8 Hours

A 45-minute van ride reaches the dairy. A family acetaia follows for 1 hour, then a winery in Castelvetro di Modena with 7 wine tastings with snacks. Lunch follows in Castelnuovo Rangone: appetizers, two handmade pasta courses, a main, tiramisu, wine and coffee.

The van drives 45 minutes back. The menu can change on Mondays.

Parmigiano Reggiano and Balsamic Vinegar Tour, 6 Hours

It opens with a 30-minute breakfast of cappuccino and erbazzone cake. The dairy takes 2 hours, then a 30-minute walk on Via dell'Inferno and a 30-minute tasting of cheese, cured meats and wine. A 45-minute tour of the family vinegar factory, with barrels 400 years old, ends in a 20-minute tasting.

There is no full lunch.

Extras and Booking Terms

Gratuities are extra on the Italian Days Food Valley Tour at $213.06 and on the Food Valley day at $169, where infants also need a car seat you bring yourself. On the Parmigiano Reggiano and Balsamic Vinegar Tour at $154, tips are extra and suitcases or backpacks need approval and a fee before booking.

All three cancel free up to 24 hours before the start. The Food Valley day and the Reggio Emilia farm day let you reserve now and pay later.

From Milk to Wheel

Parmigiano Reggiano is made from milk, salt and rennet only, with no additives or preservatives. The milk must be raw, with no heat treatment. Each vat holds about 1,100 litres and makes 2 wheels, so about 550 litres of milk go into one wheel.

A few days after moulding, the wheels sit in brine to take up salt. A finished wheel measures 35 to 43 cm across and weighs 40 kg on average, never less than 30 kg.

In the Ageing Room

Every wheel must mature for at least 12 months, and most cheese sold is 24 to 36 months old. That is why both live-cheesemaking days taste 12, 24 and 36 months. The cheese comes only from the provinces of Parma, Reggio Emilia and Modena, Bologna west of the Reno River and Mantua south of the Po River.

Balsamic Vinegar: DOP or IGP

Aceto Balsamico Tradizionale di Modena DOP is made only from cooked grape must from the province of Modena and ages at least 12 years, the Extra Vecchio at least 25. Balsamic Vinegar of Modena IGP adds wine vinegar to the must.

The Food Valley day pours vinegars aged 15 and 25 years, also on 24-month cheese and ice cream. The Reggio Emilia farm day pours 8, 15 and 30-year vinegars and ends with vanilla ice cream under a 30-year DOP.

Prosciutto di Parma

The Reggio Emilia farm day serves Parma ham with coppa and salame nostrano. Prosciutto di Parma uses pork leg and sea salt only and cures for at least 14 months from the first salting, some hams for up to 3 years.

Dairy Visit Only or a Full Day

The consortium runs a visit programme for dairies across its five provinces. Visits last from about 45 minutes to 3 hours, start from $16.58 (€15) and include a tasting on some. You get to the farm on your own.

Without a car, a day with transport is the practical choice. Two leave from Piazza XX Settembre by Bologna station, and the Reggio Emilia farm day collects you at Reggio Emilia station if you book that option. For pasta classes and walking tastings inside the city, see the Bologna food tours on the homepage.

Who Each Day Suits

Pick the Parmigiano Reggiano and Balsamic Vinegar Tour for 8 guests on a working farm. It is closed to children under 12, wheelchairs and high heels.

Pick the Food Valley Factories, Winery and Lunch for 7 wine tastings and a sit-down lunch. It suits ages 8 and up, caters for vegetarians and does not suit wheelchair users or pregnant women.

Pick the Italian Days Food Valley Tour with young children, since ages 2 to 12 book as children. Vegetarian, gluten-free and lactose-free menus need 3 days notice. Skip it if a 7:00 meeting is too early.