Let’s Discover the Parmigiano Reggiano Museum

The Parmigiano Reggiano Museum is a fascinating place that offers visitors the opportunity to discover the history and production process of one of the most famous cheeses in the world. Located in the production area of Parmigiano Reggiano, in the town of Soragna in the province of Parma, the museum houses a large collection of tools, equipment, and documents that illustrate the region’s long dairy tradition.

Visitors can follow an interactive route that guides them through the various stages of Parmigiano Reggiano production, from milking the cows to processing and aging the cheese. They can observe the work of the cheesemakers and learn the secrets that make this product unique and refined.

The museum also offers guided tastings, during which visitors can sample different varieties of Parmigiano Reggiano and discover the characteristics that influence its flavor and quality. In addition, there are educational workshops for adults and children that allow them to deepen their knowledge of this cheese and the traditions related to its production.

The history of the museum

The first historical evidence of Parmigiano Reggiano dates back to the farms of the abbeys, around the middle of the 13th century. It was the Cistercian monks who developed the technology necessary to produce this cheese, which proved to be a true long-lasting milk preserve.

In the 18th century, due to frequent wars in the Duchy of Parma and the resulting epidemics, agricultural production was generally compromised.

In the 20th century, thanks to improvements still in use today, the production of Parmigiano Reggiano finally achieved the success we know. Discoveries such as steam heating, whey starter, and Notari’s cage curd cutter contributed to this result.

The dairy technician Giuseppe Notari made a fundamental contribution to the technical development and control of milk. New cooperative dairies were formed, stronger than private ones, and in 1928 they joined to create the first Voluntary Consortium of Grana Reggiano. Meanwhile, in Parma, cheeses began to be branded with a mark consisting of the initials “F.P.” surmounted by the ducal crown.

In 1934, following a market crisis and with rivalries put aside, the Interprovincial Voluntary Consortium of Typical Grana was established inside the Rocca of Soragna. The production boundaries, still valid today, were defined in 1937: Parma, Reggio Emilia, Bologna to the left of the Reno River, and Mantua to the south of the Po River.

The following year, in 1938, the name that everyone knows today was made official: Parmigiano Reggiano. Despite the difficulties caused by the war, in the 1950s the production of Parmigiano Reggiano made great progress thanks to the economic recovery, leading to the success we know today.

A dairy in a castle

The Parmigiano Reggiano Museum is located next to the Meli-Lupi Castle of Soragna, a family of Lombard origin that still resides there. This location is particularly suitable, as for several decades a tomato-processing industry was established here.

The 18th-century complex that houses the museum is called Castellazzi. Inside, there is a farmhouse with vaulted stables, an old barn, and a dairy of a particular round shape. Surrounding it are other small rural buildings, creating an atmosphere that transports visitors to another time. The oldest part of the dairy dates back to 1848.

The museum tells the story of Parmigiano Reggiano production through 120 objects dating from between the 19th century and the first half of the 20th century, as well as vintage photographs and drawings showing the evolution of processing and aging techniques. At the center stands the ancient copper cauldron, the beating heart of the dairy. At the end of the visit, a tasting area offers samples of Parmigiano Reggiano.

The history of Parmigiano Reggiano goes back more than a century before the writer Giovanni Boccaccio, who in 1344 mentioned it in his Decameron as a condiment for ravioli and macaroni. However, cheese production in the area was already well known to Cistercian and Benedictine monasteries. Since then, this cheese has never ceased to be produced. Technologies may have changed, but tradition remains.

Even today, Parmigiano Reggiano is made by the skilled hands of cheesemakers using only milk from cows with a carefully selected diet. The ingredients are whey and rennet, nothing else. The cheese then rests for 24 months before reaching the table.

What’s inside the museum

The exhibition route is divided into sections set up in the rooms originally used for cheese production:

• Room A, in the circular building, dedicated to the description of the original Soragna dairy and the first stages of cheese processing;
• Room B, in the underground salt cellar, with numerous illustrative panels on the history of Parmigiano Reggiano and its gastronomic uses;
• Room C, in the raised milk chamber, focused on the techniques of beating and aging the cheese wheels.

There is also a refreshment area and a museum shop where visitors can taste and purchase Parmigiano Reggiano. In some rustic rooms adjacent to the museum, the Museum of Rural Civilization is set up, displaying a collection of tools and everyday objects related to food culture.

How to visit the museum

Opening days and hours

From March 1 to December 8

• Saturday, Sunday, and holidays: 10:00 – 18:00
• Monday to Friday: open by reservation only with guided tour.
  For small groups (1–5 participants), a supplement is required.
  From December to February
• Closed – Open by reservation only for groups

Tickets

• Full price €5.00
• Reduced €4.00 (groups of 15 or more, seniors over 65, partner agreements)
• Family ticket €10.00 (two adults and all children, no limit). Includes the Museum Quiz sheet for a treasure-hunt experience.
• School ticket €3.00 (students aged 6–18, University of Parma students with Student Card)
• Free: people with disabilities and companions, teachers, journalists, children under 6, Soragna school visits (with reservation).
• Food Museums Card €12.00 – a convenient way to visit all Food Museums.
• With an additional €1, the experience ticket includes a Parmigiano Reggiano tasting.

Guided tours

For groups up to 25 people: €25.00 plus admission. Booking and advance payment required. Cancellations within 78 hours will be refunded in full; after that period, the full amount is due.

Entrance via the pedestrian path of Viale dei Mille.

What to do and what to expect

The 18th-century complex called Castellazzi houses the museum. Inside, a farmhouse with vaulted stables, an old barn, and a circular dairy combine to create an atmosphere from another time. The oldest part of the dairy dates back to 1848.

Inside the museum, hundreds of objects and period images tell the story of Parmigiano Reggiano. Visitors can follow the stages of milk processing, slow aging, and marketing of the cheese. At the center stands the ancient copper cauldron, the heart of the dairy. At the end of the visit, the tasting room offers samples of Parmigiano Reggiano.

If you are passionate about food and culture, you can purchase the Musei del Cibo card, which allows entry to all the museums in the network.

Visit the official website of the Parmigiano Reggiano Museum for more information.

Photo credits: Luca Rossi

Cover photo: La Casa Viaggiante