Cheese Travel in Italy

The Cheese Regions

Emilia-Romagna: Parmigiano Reggiano

Hundreds of dairies make Parmigiano Reggiano across the provinces of Parma, Reggio Emilia and Modena, plus parts of Bologna and Mantua. Around fifteen sell tours through the Consortium's website. Start with our overview, then pick a base: Parma, Reggio Emilia, Modena or Bologna. The Parmigiano Reggiano Museum reopened in Fontevivo in June 2026, and in May the Caseifici Aperti weekend opens dozens of dairies at once.

Campania: Buffalo Mozzarella

Mozzarella di Bufala Campana comes from two main areas. Around Paestum, a short drive from the Greek temples, farms such as Tenuta Vannulo and Barlotti sell mozzarella made that morning and run farm tours. North of Naples, the Caserta plain has farms where you can feed calves and stretch your own mozzarella.

Tuscany: Pecorino

Sheep's milk cheese is everywhere in southern Tuscany. Near Pienza, Caseificio Cugusi serves tastings and picnics looking across to Montepulciano, and Pienza's Fiera del Cacio is held every September. In the Maremma, Pecorino Toscano dairies such as Il Fiorino in Roccalbegna take visitors into their production rooms and ageing cave.

The Alps and the North

In the Aosta Valley, the Fontina visitor centre at Valpelline shows the store where thousands of wheels are turned by hand. In Valtellina, the Centro del Bitto in Gerola Alta ages alpine Bitto for ten years and more. Bergamo calls itself Europe's cheese capital, with Taleggio, Branzi and the FORME festival each October: see Bergamo's cheese valleys. On the Asiago plateau in Veneto, Asiago dairies and summer malghe sell cheese where it is made, and in South Tyrol the Kasefestival in Sand in Taufers fills a March weekend.

Piedmont: Cheese in Bra

Slow Food's Cheese festival takes over Bra's streets and squares for four days every other September, with about 400 producers. The next edition is due in 2027.

When to Go

Dairies work all year, but a few close or slow down in winter: Caseificio Ugolotti in Parma takes no visits in December, and the Parmigiano Reggiano Museum is closed to the public from December to February.

A Suggested Route

Spend two or three nights in Parma or Modena and book a dairy for each morning: Ugolotti or San Pier Damiani by city bus from Parma, then 4 Madonne or Castelnovese near Modena, with the museum in Fontevivo on a weekend afternoon. From there it is a straight run down the A1 to Tuscany for Pienza and the Val d'Orcia, and further south to Paestum for buffalo mozzarella and the temples. In the north, pair Bergamo's cheese valleys with Bitto in Valtellina, or Bra with the Langhe in September of an odd year.

Getting Around

Fast trains link Milan, Bologna, Florence, Rome and Naples, and Parma, Reggio Emilia and Modena are all on the main line. But nearly every dairy is in the countryside, so most cheese trips need a car. The exceptions are a few Parma dairies on city bus routes and Vacche Rosse in Reggio Emilia. Book dairy tours ahead and aim for an early start: cheese is made in the morning.

More Places to Buy and Taste