We had the good fortune of taking a tour of COOP CastelNuovese, a medium size cooperative that makes Parmesan Cheese. The process of making the cheese is very simple, but the results are anything but. It is a labor intensive process that produces an amazingly flavorful cheese. Not all cheese is good enough to make it as parmigiano-reggiano. And not all cheese from the same factory, with the same methods make it either. The cheese is inspected 3 times a year and then separated into 3 categories. I was able to take a bit of film on my flip, which will take you through the process..but please remember that I am neither a professional nor an amateur videographer...i am terrible at it. Please pay special attention to my joy at seeing the cheese and my very hearty laughter after my own joke! COOP Casearia Castelnovese
If you don't have the time to watch the video then....
I do want to tell you this...Parmigiano-Reggiano uses natural rennet, which allows for the long aging and is the traditional product. Grano Padano (which is not made at this factory) uses synthetic rennet and cannot be called Parmigiano-Reggiano. The classifications and distinctions are very important. What I learned at the factory, and what you would have seen in the video is, that buying the cheese with the rind still attached, meaning not already grated...is important. The classifications of the cheese are indicated on the rind. It receives a stamp if it is 1st quality. It also receives the stamp if it is second quality, but also has ridges cut into the rind. If it is 3rd quality, it does not receive a stamp and has all of the parmigiano reggiano marks ground out of it. This cheese is typically sold to companies that make "american cheese". There is a price to pay for good ingredients and it is typically worth it. When it comes to cheese, it is definitely true.
cutting the cheese (tee hee)
After the cheese factory we took a drive to Acetaia Villa San Donnino. This is a villa built in 1911 for an artist. During WWII, it was occupied by the German Army. In 1947, the Donnino family purchased it and planted vineyards,and the property and tradition has been passed to now the 3rd generation. These grapes are used exclusively for making aceto balsamico (balsamic vinegar). Again, not all vinegar is traditional balsamic. There is a process that has to be followed and the vinegar must be aged a certain time. The only grapes that can be used are San Giovese and Trebbiano.
They only pull 1 litre of product from each of the smallest of barrels every year. It is a fascinating process that will give you a whole new perspective on the balsamic market. I encourage you to take a look at David's website to see his offerings. He is a lovely man with a great passion. Not only does he make tremendous balsamic, he also is a collector. He has been collecting metal figurines for over 35 years now, and has amassed a amazing collection. 
We then had risotto parmigiano with balsamic, and to finish, gelato and strawberries with balsamic. It was lovely to see the ingredients we had been learning about all day, at the table. The food was delicious and Luigi was adorable. Very proud of his work and his traditions. He works in a small kitchen but produces amazing amounts and wonderful tasting food from within. What struck me the most however, was how much fun he was having. He and his staff. They obviously love what they are doing and it shows. Oh...I must mention, because it was a surprise to me...we drank Lambrusco with our meal. It was red, sparkly, and not sweet at all. It is not the cold duck of my youth!
