Place of Origin

Parmigiano-Reggiano is strictly bound to its place of origin.
Both the production of milk and its transformation into cheese take place in the provinces of:
  • Parma
  • Reggio Emilia
  • Modena
  • Bologna, to the west of the Reno River
  • Mantua, to the east of the Po River    
The secret of such goodness originates in the place of origin, in the natural feed, and in the high quality milk with no additives.
During the long aging process, natural fermenting agents in the milk give the cheese its particular flavor and texture, in other words, its typicality.