Parmigiano Reggiano: a Centenary Tradition

Parmigiano Reggiano is produced exclusively within the five provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna. Only in this territory do the 63 spontaneous herbs grow which constitute the food of the cattle involved in the production process of the “King of cheeses“.

The origin of this cheese dates back to around 900 years ago and is attributed to the industriousness of the Benedictine and Cistercian monks. In a short time, the production of a hard cheese, obtained by processing milk in large copper boilers, spread in this limited area of Emilia.

Over the centuries, Parmigiano Reggiano has not changed the basic production methods but even today, as in the Middle Ages, production takes place, in the same places, inside large copper boilers, in a totally artisanal natural way.

The cheese making process takes place using only milk from the area of origin, rennet of animal origin, salt; without the use of any additives or preservatives.

The authenticity of the product has been guaranteed for more than ninety years by precise standards and rigorous controls and has been safeguarded for more than seventy years by the Consortium which has the task of guaranteeing its quality and protecting the market.