To Italy and Beyond: Traveling to Cortona. June 1st

Today is a travel day, but there is one more stop I wanted to make before we leave Emilià -Romagna. We have seen Prosuitto preparred, and Prosecco bottled, and learned about Balsamic Vinegar, but we have yet to see the making of Parmisan cheese.
About an hour south of Parma, I found a place where we could tour the dairy and see Parmasan cheese aging. We had the place all to ourselves. The lady only spoke Itaian, but that hardly bothers us. I came with two great translators. But they also made ham and pasta here so that was an added treat. Here is a video of a girl making raviolli.

Making Tortellini
Click bere to see video

Then came the room where they separated the curds from the whey.

Next a little heat.

And then placed on racks to dry.

Aging the cheese in racks
Click here to see video

This might last me awhile.

Over two years old

And so where do tjey get the milk for all this cheese. Its right out back.

Buon Giorno America.

600 head to feed

Mary Ann feeds the cow
Çlick here to see video

What a nice visit. Next stop lunch. We stopp near a lake north of Florence, but everything is closed. Have lunch at basically a truck stop. Just am OK lunch.
We reach Cortona, the GPS sends us past the house where we are staying but we find it and such a nice place. At the foot of Cortona and it is a restored 200 year old farm house.