Parma

 Our next adventure was a stinky one.  We went to see how the real Parmeggiano Reggiano cheese is made.  There is only one REAL parmeggiano reggiano cheese and it must be made in the city of Parma to not be a knock off.  

We went to this small little farm nice and early in the morning to make sure we didn't miss out on the process.  While we were there we saw how they heat the milk and whey to the perfect temperature.  The cheese is slowly heated and becomes stringy and ready to pull out.  It's a very specific and hands on process.  It becomes so heavy they have to use a mini crane to lift it.  The cheese is then cooled and formed into the block shape.  This is where we lost Lilly. Not literally, but she was done with the tour at this point.  It is so stinky in the cooling room, that she and I quickly ran out as she began dry heaving. Only a little embarrassing.  

The cheese is then cooled and will age any where from 1-3 years.  They use a small tool to determine the age of the cheese.  Josh and the boys got to check it out. Lilly found a dog outside and was much more content hanging out outside the rest of the time.  

The tour ended with a little tasting, and a surprise little tractor museum. None of the kids liked any of the cheese but, the adults all preferred the "youngest" cheese.  The cheese aged only about a year.