The art of making
Human labour, a thousand years of history,
traditions, and a cherished and protected land
come together to produce an inimitable cheese.
Communication
The art of making
Human labour, a thousand years of history,
traditions, and a cherished and protected land
come together to produce an inimitable cheese.
How Parmigiano Reggiano is made
The History
A unique and extraordinary history, from its origins
to the present day, of almost a thousand years.
Where Parmigiano Reggiano is born
dotted inscription, serial number, PDO and Consortium marks
the thickness and texture of the rind are a natural protection for the cheese against external agents.
the small white dots in the cheese paste are crystals of the amino acid called tyrosine and are an indication of maturation.
from straw yellow to more intense straw yellow, uniform or not uniform. Maturation makes the colour more intense.
small holes are admitted if less than 2mm in diameter
The Consortium
Since 1934, the Parmigiano Reggiano Consortium carries on the craft and tradition of an excellent food that is Made in Italy
No recipe meets the filters set
Parmigiano Reggiano Consortium Appoints Chef Michele Casadei Massari as U.S. Brand Ambassador
Read moreParmigiano Reggiano: the Consortium flies to Dubai for Gulfood, the great international exhibition dedicated to the food industry
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Read morePress lunch in Oslo
Read moreOpen Dairies: the King of Cheeses opens the doors of Dairies
Read morePress Lunch in Toronto
Read moreBologna
Parma
Reggio Emilia
Modena
Mantova
I accept to join the Community of the Parmigiano Reggiano Consortium (read the Information pursuant to art. 13 of the 2016/679 European Regulation)
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351