Parmigiano Reggiano needs no introduction. You’ll witness the making, aging and selling of what’s perhaps the most important cheeses in the world firsthand.

For the first time ever, Essex will offer two internships that run simultaneously for five days in mid-May 2026 (dates TBD).

You will start in Bra where you’ll be hosted by Giorgio and Barbara Cravero, master stagionatori (cheese agers) and selectors. G. Cravero Caves, the home of Cravero Parmigiano Reggiano, has been in existence since 1855. You will work alongside the Cravero team in the caves to learn the ropes of how they take care of cheese and manage their exports and sales.

You will visit the production site of Cravero San Pietro. It’s in the hillside village of Benedello di Pavullo in the province of Modena where casaro (cheesemaker) Massimo Libra makes a handful of wheels of Parmigiano Reggiano every day.

Giorgio and Barbara will take you to some top regional cheese shops to learn about retail in Italy. Bra is also home to the famous Slow Food University and you will attend a one day workshop to learn about sensory analysis, cheese history, and more at the school.

This is an unpaid educational internship, though accommodations and travel within Italy are included.

Cheese mongers who are customers of Essex St. Cheese and sell Cravero Parmigiano Reggiano cheese are welcome to apply.

2025 applications for 2026 Intnernships are open. Download the application here.

Questions? Email Rachel Juhl racheljuhl@essexcheese.com