AREA OF PRODUCTION
Parmigiano-Reggiano is produced in the provinces of
Parma, Reggio Emilia and Modena. This is the area hosting
four thousand farms where the cattle are fed on locally
Every day, the evening milk is left to
rest in large vats, where the fatty
part spontaneously rises to surface.
As soon as the the morning milk
arrives from the farm, the skimmed
milk from the night before is poured
into bell-shaped copper cauldrons,
where calf rennet and fermented
whey are added.
The milk coagulates in around 7/10
minutes, and the curd which forms
is then broken down into minuscule
granules using a traditional tool
The cooking process, which
reaches 55 degrees
centigrade, makes the
cheesy granules sink to the
bottom of the cauldron where
they form a single mass.
After resting for around 30
minutes, the cheese mass is
removed, cut into two parts
and wrapped in its typical
The cheese is then placed in
a mould which will give it its
MARKING OF ORIGIN
Each wheel is given a
using a casein plate.
Then, a special marking band
engraves the month and year
of production on it, as well as
the dairy registration number
and the worldwide famous
dotted inscription around its
After a few days, the
wheels are immersed in
a watery salt-saturated
It is a process of salting
by absorption which, in
less than a month,
closes the production
cycle and opens the
cycle of maturation.
The cheese wheels are laid
out in long rows on wooden
tables in the silent maturation
rooms. The outside of the
cheese dries forming a
natural crust without being
treated in any way,
remaining perfectly edible.
The minimum maturation time
of the Parmigiano Reggiano
is 12 months.
The experts from the
Consortium examine each
wheel one by one.
If the cheese meets the
requirements of the
Protected Designation of
the wheel is fire-
IN OUR KITCHEN
Parmigiano Reggiano is a very versatile
cheese that has been widely used in
cooking since ancient times.
Thus, it can be used in a myriad of ways:
as a food, eaten in small chunks, simply
accompanied with bread, and perhaps
wine, jams or fruit.
as a condiment, added especially grated or
in slivers to dishes that are enriched by
Parmigiano Reggiano in flavour and aroma
(some of the better known examples are
Italian pasta, as well as vegetable or fruit
as an ingredient, used in recipes or other
preparations (for example, fresh pasta
filling, meat preparations, pies containing
vegetables and other ingredients)