Parmigiano Reggiano tour recommendations

So this “other” tour is more expensive, but we thoroughly enjoyed it, and very highly recommend it. Italian Days small group tour picks you up at your location in Bologna in a Mercedes van (6 people or so per van, 2 vans if they have a dozen people on the tour) and whisks you to the cheese making operation between Bologna and Modena, as dairy farmers are still delivering that morning’s milk. Donning plastic smocks, foot and hair coverings, you tour the floor of the operation, among copper curd vats and watching wheels of cheese in their infancy. Then to a massive aging room.

On to a Balsamic Vinegar family-run production operation, for coffee (it’s still early morning) and more food, tasting of balsamic of various ages, plus Saba, a related condiment, and some Prosecco and other beverages.

Next, prosciutto, at a large facility and given more protective clothing. Finally, a sumptuous lunch in the hills, with amazing food and views. You can taste all along the way, and purchase or order, too, if you like.

I’d done a different tour previously while staying in Parma, but if you’re in Bologna, Italian Days is the one to do. Parma Ham technically has to dry in the air of Parma. That seems to be the most geographically-limited item. There are something like 40 designated producers of official Parmigiano Reggiano (and the identifying number of the place is stamped on each rind), and our tour was absolutely within the region.

Unless you want to see the city of Parma too (it’s nice), if you’re going strictly for the cheese, I’d say do the tour from Bologna. We weren’t too hungry for dinner, after all the sampling and big lunch.

We also did the Italian Days tour-thoroughly enjoyed it.

https://www.italiandays.it/tour-item/italian-days-food-experience-bologna-day-tour/

Another endorsement for Italian Days. It is more than a tour, it is an incredible experience. Although more expensive, you won’t have to arrange transportation or pay for any more meals that day. You will be stuffed!

I often lead groups at Reggiani Bio, but I am the guide. The tasting is very good.
The problem to reach a dairy is that are usually located in the countryside: is difficult breed cattle in a town or village! :-D So at least 90% of them are very far from any public transport stop (bus or train). Probably one of the closest is Quattro Madonne, near Modena: only a couple of kilometers far from the train stop "Modena - Quattro Ville".
So my suggestion is choose the closest to a city center and call a taxi to go there.
In any case remember that for Parmigiano-Reggiano (like prosciutto di Parma or Traditional Balsamic Vinegar) the protagonist is the product, not the producer. There are differences of taste, but the quality level is always very high.

Oh!! I was just thinking about this. We will have a car in the Modena area. I really want to take an English tour at Hombre farms. I emailed twice, but received no response. Perhaps because it was over winter, not your season? Anyone in the group have advice? I am always hesitant to call since my Italian is not so great. Thank you!

Hombre stopped the production due to internal problems some months ago. Very sad story...
Now is opened the shop and are still present the cows, but nobody do the Parmigiano-Reggiano and is not sure if will restart in future. If you go when the shop is opened you are able to watch the cows and sheds, but you cannot enter into the production area (but you can try to ask).
Is still present the Panini's car collection, even if there is a plan to move it in another place.