Ciaolatte - Menu

We booked a factory tour and tasting session at Ciaolatte who produce organic Parmesan cheese. The tour was both highly information and enjoyable. The tasting session that followed was delicious and we even bought some great cheese to take home with us. Thoroughly recommended

Filippo and Serena are the nicest folks and were able to give me a tour of their farm and organic parmigiano production. I was so moved when i saw the cheese storage and aging room i nearly cried. The perfume is overwhelming. THey have lots of other marvelous products for sale in their kiosk that are all local and often organic as well.

We visited Ciaolatte for a Parmigiana-Reggiano tasting and tour. It was a fascinating and very informative tour about the very involved and lengthy process of making Parmesan cheese. We also were able to sample 24-month and 36-month aged cheese as well as some of their very delicious traditional pastries. One really come to appreciate the cheese more after the tour.

Sono andato al Ciaolatte con un grande tour operator, aspettandomi un tour sul formaggio parmigiano. È stato molto di più! Anche se il tour era eccellente e molto istruttivo, è stata la proprietaria a rubare la scena. La sua genuina passione per intrattenere i suoi ospiti era incredibile. Non so quanti anni abbia, ma sono rimasto colpito dalla sua energia. Ho davvero apprezzato il nostro tour e il pasto. Molto bene!

Sono andato da Ciaolatte con un grande tour operator, aspettandomi un tour sul formaggio parmesan. È stato molto di più! Anche se il tour è stato eccellente e molto istruttivo, è stata la proprietaria a rubare la scena. La sua genuina passione per intrattenere i suoi ospiti era incredibile. Non so quanti anni abbia, ma sono rimasto molto colpito dalla sua energia. Ho davvero apprezzato il nostro tour e il pasto. Molto bene!

I am rating both the Parmesan Cheese making farm tour and the wonderful lunch following the tour both were terrific. Our family of 4 enjoyed our Sunday morning tour of the cheese making farm and learned a great deal. Following the tour and the tour guide spoke very good English we celebrated with one of the most fun and the most delicious lunch of our trip. We started with cheese of various ages so we could taste the difference 12, 18 and 24 months. We then had homemade ravioli with sage, grilled vegetables, frittata, bread, wine, water, coffee and gelato! It was a great beginning to our vacation and we highly recommend this farm and restaurant.

We had an amazing tour and tasting at Ciaolatte. We arrived at 8am, so got to see all stages of the cheese making. As it is a small cheesemaker, they can give very personal tours, and allow you into all aspects of the production we saw the mixing and moulding (you can also see the milking of the cows, but we couldn't stay for that part). In addition they showed us the butter making, plus we were taken in to their kitchen where we were shown how to make ravioli. The cheese tasting platter has a variety of cheeses, including of course their parmigiano reggiano, it is generous and delicious. What made the tour a highlight of the holiday was the friendly and generous family who enthusiastically...

Serena, daughter of the founder, gave us an incredible tour and explanation of the lengthy process in making Parmigiano Reggiano cheese. And a much better understanding of the tastes of different aging levels. This is a family run business who are truly working the dairy do NOT let any initial lack of understanding of time affect what you can learn from this family who are not only working their core business, but also looking to improve and grow with a new BioSuisse process! Book a tour and watch first hand as they work the copper tanks to hand cloth the cheese, use modern machinery to extract the whey, and combine traditional with modern techniques through the entire processing and aging....

Il nostro tour ha visitato la fattoria Ciaolatte, produttore di Parmigiano-Reggiano, vicino a Parma nel giorno del compleanno di mia moglie. Prima, un giovane ci ha fatto da guida nella struttura di produzione del formaggio. Durante il tour, indossavamo delle copertine blu sopra le scarpe. La visita si è conclusa in una grande stanza contenente forme di formaggio impilate fino al soffitto. Mia moglie ha registrato che c'erano 7.000 forme nella camera di stoccaggio refrigerata. Dopo questo, siamo tornati all'esterno per assaporare tre diverse versioni del formaggio, ciascuna invecchiata per un tempo diverso. Successivamente, abbiamo avuto una cena anticipata che è stata preparata dal propriet...