Cheese makingOnly cheese from Italy's Parma region is entitled to be called Parmigiano Reggiano. 1,200 litres of milk goes into each vat to make two 50 kg sacks of cheese. The wet cheese is pressed into a cylindrical mould like a wheel and then soaked in a 25% brine solution for 21 days. This produces a 2-3 cm hard, salty crust.
AgeingAfter 18-24 months ageing the salt in the crust penetrates the cheese and it becomes Parmigiano Reggiano. The ageing warehouse holds nearly 34,000 50kg wheels that are automatically turned from time to time. The cheese is sold cheaply for €13 /kg and it is very good. We tasted the cheese, perfectly accompanied by local Lambrusco red wine. Here the wine is lightly carbonated and with an alcohol content of 11%.
Enzo Ferrari MuseumEnzo died in 1988 at the age of 90. Ferrari cars are still produced in runs of only a few hundred. The most expensive cost around €3M!
Prototype With very effective disruptive paint to thwart journos and competitors.
ExhibitionThe "Driving with the Stars" Exhibition showcases various Ferraris loaned by their celebrity owners. Sorry Bill, I sheepishly declare I was more enthused at the cheese factory.