| General Information |
 - Presentation of the product, description of characteristics and nutritional details
- Indications on the places where the cheese is produced
- Interviews with producers and technicians |
|
The Cheese making industry
|
 - The Consortium of Parmigiano-Reggiano, history and functions
- The production co-operatives
- Commerce |
| The Cheese Factory |
 - Architectural types in the areas of Parma and Reggio
- Historical evolution of the cheese factories with reproduction of ancient documents in which they are described
- Historical evolution of the equipment used |
| The Production Process and the Equipment Used |
 - Milk collection
- The various phases of production
- Salting
- The Maturing process |
| The Workplace |
 - Photographs of cheese makers in the work place
- Photographs and material relative to milk production |
| Parmigiano-Reggiano in History, Culture and Gastronomy |
 - Map of Europe showing the places where we have evidence of the diffusion of cheese from the XIV to XVIII centuries
- Reproduction of literary texts
- Photographs of ancient recipes
- Advertising used by shopkeepers and the Consortium itself |
| Themed Layout |
- Exhibition area for themed material and documents available in the salting room |
