Parma, Italy

The first stop will be at the small family-run dairy farm Stocchi, near Parma. Here, the casaro Andrea will lead the students through all the steps of the production - elaboration, maturation, heat branding, and sealing of Parmigiano-Reggiano (also known as Parmesan cheese). This is a hard granular cheese with a long and natural maturation. It’s a highly concentrated cheese and contains only 30% water and 70% nutrients. This means that Parmigiano-Reggiano is very rich in protein, vitamin and mineral. The tour will end with the tasting of this inimitable “King of the cheeses”.