Visit Boselli Farm

We welcome curious and gourmand guests: individual, families, schools and professionals.
All visits are tailored to the specific needs and interests of the groups.


(perfect for all)

Visit the farm accompanied by an expert to understand why Parmigiano Reggiano is such a unique product.
Start from the forage fields to admire the delicate equilibrium between the environment and production that has characterized this region for centuries. Learn about how different forages transfer their taste to milk and, therefore to cheese.
From there follow the forage to where cattle are fed so that they can produce the quality milk is required for cheese making. Inside the stables for dairy cattle learn about the importance of long-term cattle health and wellbeing.
Finally understand how milk slowly and naturally coagulates with the addition of rennet and a whey starter from the previous day’s processing. Observe the master cheesemaker transform the paste into a minuscule granule with the “spino” and see how the result in cut into parts and wrapped in linen clothes.
The cheese wheel is then salted and put to rest in seasoning and storage rooms.
End the tour with a delicious tasting to try different ageings and visit to the Store.

DURATION: 3 – 4 hours perfect for families, couples or group of friends.
PRICE: on demand according to the period of the year, starting from 100€


This visit is designed for school visits and the guide is trained to follow the national curriculum.

Initially the visit focuses on importance of the quality of ingredients. The quality of milk has to be carefully assured by the selection of the best forage.

Thereafter the class will visit the stables to learn about the technological innovations for the wellbeing of the animals.

Finally learn about the natural chemical transformations that happen in milk when mixed with whey starter, the class will observe the changes in the structure of milk and the beginning of the process. Follow the product into the salting phase and then the importance of seasoning and resting rooms. Learn about the importance of temperature and quality of the air.

Students will then taste different ageings of cheese in order to understand the organoleptic properties of the product.

DURATION: 3 hours

PRICE: on demand according to the period of the year and the number of pupils, starting from 200€


The visit is dedicated to professionals willing to reach a deeper knowledge on traditional methodologies to produce Parmigiano Reggiano. The visit can be fully tailor made to meet the needs of the professional since it is possible to see all the different phases of the whole production chain.

It is possible to follow during the day all different phases and accompanied by an expert to discover how acidification, coagulation, curds, salting and shaping are specifically designed to make the best Parmigiano Reggiano .

Cheese tasting at the end will be a demonstration of the results of such a process.

DURATION: 6 hours, it can only be organized for small groups (max 6 people)

Includes lunch with Mister Boselli and full access to all the farm facilities.

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per prenotare la tua visita guidata

(The tour includes the same route for each person who wants to know the company’s production. The only factor that changes is the attention paid to the topics and the various stages. )

Reservation required for all required visits.