Where To Get The Best Parmesan In Italy

Italy is known for a few things. Amazing natural beauty. Very tasty wine. Some excellent churches, if you’re into that sort of thing. Corrupt politicians. Archaeological remains. Food. Definitely food. The best pasta, the best bread, the best soup. They’re all found in this amazing boot-shaped island. And how to accompany the best food in the world? Cheese. Parmesan cheese. Read our guide on how to find the best Parmesan Cheese in Italy.

A Farmstay at Ciaolatte

Ciaolatte is located along the ‘food-triangle’ in the Emilio-Romagna region of Northern Italy. A short distance away from the town of Parma, Ciaolatte is a working organic farm and Parmesan Cheese production house. We spent a night there in our recent trip around the region (already weighed down with Balsamic vinegar from just up the road, which you can read about here). The farm supports agritourism, and has a dedicated space for campervans with free power. We pulled up late on a Wednesday night before our tour and tasting the next morning. Not being able to contain ourselves, we promptly visited the farmshop, also located on the property and promptly left with a small wedge of the 3 year parmesan by Ciaolatte. Without any knowledge of the processes, methodology or science behind the cheese, we enjoyed it that night in our campervan, especially when paired with the Balsamic Vinegar from Antica Aceitaia.

The next morning we met up with our tour guide, Chiara, just inside the farm. She first showed us around the cheese production rooms, where the cheese master and his two apprentices were in the process of removing the whey from several large wheels. She explained to us just how fastidious they need to be with each wheel, informing us that it takes at least 10 years to be considered a cheese master. As she spoke, we walked amongst the large vats the wheels of cheese were sitting in, watching one be sliced in half with a thin wire. Chiara took us through to the next room, where the parmesan is salted and left in large pools of salty water for 18 days. Apparently, this is when cheese develops a rind - the more you know.

After the salting rooms, we were led in to the inner sanctum - the cheese storage room. To describe it as a library seems barely befitting. Row upon row of cheese wheels, stacked as high as the ceiling. The smell was stunning - salty and sweet at once. she pointed out specific wheels to us, noting the ones bound for Switzerland as being particularly special. We spent time amidst the wheels, taking photographs and dearly wishing we could purchase the entire set. Unfortunately, our time to eave was upon us, and we were led back to the farm-shop for a tasting of all the cheese they make on the property. A prodigious platter of cheese were laid out, their 3 year, 2 year and 1 year old parmesan, along with their ricotta, locally made honey and fig jam. It was heavenly. While the cheese had been fantastic the night before, our appreciation for the labour of love that goes into each wedge certainly increased somewhat, the flavours seemed somehow more pronounced, more intense, more, well…good. It was a glorious way to spend a morning.

We left the farm after briefly visiting the barn that the cows live in. A wide property, with plenty of room for them to roam spilled out in front of the barn. However, due to how cold it was, the cows had chosen to spend that day inside the barn. However, looking at the bucolic conditions they lived in, it’s no wonder the cheese they makes tastes so good.

Visit Ciaolatte at their property at Via Borghetto, 15, Borghetto, Italy. You can book a tour and a tasting through their website. A tour and a tasting will set you back 25 euros, however, I can absolutely guarantee that this will be money well spent - you’ll be edified, fed well, and treated to some excellent Italian hospitality.

Any questions? Hit us up in the comments below!