May 26th- Cheese and Vinegar

May 26th- Cheese and Balsamic Vinegar 

Today we went to the  Parmesan cheese factory in Modena. I was surprise it did t stink the moment I walked in. I thought it was pretty amazing how they make Parmesan cheese. First they prepare the milk and separate the whey from the other. Then fish up the "cheese" with their linen clothes.  

From one batch two cheeses were made. I thought it was pretty cool how they lifted up the cheese by a machine and they just went around the line and ended up in another room. They they were emerged into warm water, just to seal the side that had been cut (from one batch, they cut one ball into two). So the part that was once the middle, now the outside of the cheese, has to be dipped in water. Once the cheese is in the next room, the cheese is placed in a container that gives it its round cylinder shape. They are left to sit there, with the pressure it starts to fit in the container, then moved to the next room. And so on, the cheese is then barcoded with a machine and left to sit for a while. Then the cheese is dumbed in salty water, for the tasting. Lastly the cheese is placed in a storage room, where it is to sit for a year and then get approved. 

After the Parmesan factory, we headed for the museum of the balsamic vinegar. We watched a short clip or movie of how the balsamic vinegar was made. The video said exactly what Coci, had said to us the night before. After dinner, he took us up to his attic to show us his own homemade balsamic vinegar and he did some wonderful explaining. He told is everything from step one till the end of the process. Well based on the movie everything that was said assured me that Coci was doing everything 100% the correct way. Coci knew exactly what he was doing!  Way to go Coci and Dr.Marciano for translating! After the video we had a quick little tour of the place and we tasted some balsamic vinegar. One was I believe 12 years old and the other was about 20 years old. They were both really good.