This cheese-centered journey in Emilia-Romagna, Italy, is a seriously delicious vacation.
Parmesan is so ubiquitous inItalian cuisinethat little thought goes into what it actuallyis.
Well, technically any hardened cheese could wear the label.
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Most of them would be imposters, however.
There is but one authentic example of the style: the original Parmigiano-Reggiano.
And the region is well worth seeing for yourself.
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Any self-respecting gourmand needs to make a pilgrimage to the Parmesan cheese trail.
If youre ready to roll, you’d best come hungry.
Parmigiano-Reggiano, Parma ham, Balsamic Vinegar of Modena, even the fresh egg pasta all come from here.
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They have their origins in the mists of time.
Just think: the first document mentioning a cheese made in Parma dates back to 1254.
Today, the region is known as the Italian Food Valley and boasts about 44 PDO products.
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Thats more than any other region in Europe.
The U.S. does its fair share to promote its stature.
Getting here requires an hour’s drive from Bologna or a two-hour excursion out of Milans Malpensa Airport.
Sleep off the jet lag before heading out on the trail.
Then start your journey at theMuseo del Parmigiano Reggiano.
Dedicated to the namesake cheese, the museum is open to the public on weekends and holidays.
For 20 euros youll receive a two-hour tour showcasing a handmade technique thats remained largely unchanged for generations.
Skilled laborers stretch and sculpt curds, eventually hanging 100-pound wheels from a cloth suspended above copper-lined vats.
Afterward, youll get to taste several examples of the finished product.
Further south, stop atCaseificio San Bernardinofor a compelling illustration of how integral aging is to premium Parmesan.
A guide walks you through the tight rows, with thousands of pounds of cheese towering overhead.
The consortium maintains the most rigid standards in all of Italian cheese manufacturing.
And it is evident in each bite, particularly when procured from the source.
Just be sure to declare any food items to customs agents upon arrival, as mandated by theUSDA.
Theres nothing like a souvenir you’re free to sink your teeth into.
And your friends will surely agree.
But with the prices of cheese increasing, you’ll likely see more imposters flooding your local dairy case.
Journey to the source, and you wont be fooled again.