Caseificio 4 Madonne

Parmigiano Reggiano is made only in the morning, and a morning tour here shows why that matters: fresh milk goes into large copper vats, and each vat yields just two wheels. You then walk into the aging warehouse, where thousands of wheels sit on towering shelves. The dairy has two sites near Modena. Lesignana has a barrier-free route and a tasting of different ages, with ricotta and pairings in its standard version. At Baggiovara you can step into the production room itself in protective gear, which suits anyone who wants to be close to the work. Book a morning slot, because afternoon visits do not show the milk being worked.