Today's drive started from Parma on freeway toll roads (and another battle with the toll plazas) and ended with a very winding mountain road onto the Asiago plateau. It is quite a beautiful area and, of course, famous for its cheese. The tour we took was at the Caseificio Pennar establishment, a co-op started in the early part of the 20th century to supply the local population. It ships everywhere now.
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| Cheese making establishment |
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| 5000 liters of milk! |
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| Tour Guide |
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| Aging room (the cheese, not Norma) |
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| The product |
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| Each wheel must be turned daily |
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| Cheese shop |
The tour was perhaps a bit more informal than our Parma tour and we did not get to see the actual curd collecting process, but we did see the wheel turners - what a job! After the tour we went into the very busy (take a number) cheese shop to sample five different cheeses differentiated by age and curing process. While we were on tour there was a very noisy t-storm outside and guess what - it has finally cooled off! We are so grateful for the GPS. No way we would have found the tour or the hotel without it.
Tomorrow we go to Alba.
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