The one and only.

Land

Parma, Reggio Emilia, Modena, Mantua to the right of the river Po, Bologna to the left of river Reno: the setting of our work

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.

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How Parmigiano Reggiano is made

The History

A unique and extraordinary history, from its origins
to the present day, of almost a thousand years.

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The Land

Protecting the PDO means safeguarding
the land where it is produced

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Where Parmigiano Reggiano is born

Rind:

dotted inscription, serial number, PDO and Consortium marks

Thickness:

the thickness and texture of the rind are a natural protection for the cheese against external agents.

Tyrosine crystals:

the small white dots in the cheese paste are crystals of the amino acid called tyrosine and are an indication of maturation.

Colour:

from straw yellow to more intense straw yellow, uniform or not uniform. Maturation makes the colour more intense.

Eyes:

small holes are admitted if less than 2mm in diameter

Guide to

Parmigiano Reggiano

A journey of discovery
into its inimitable characteristics

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Guide to

Parmigiano Reggiano

A journey of discovery
into its inimitable characteristics

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The Consortium

Since 1934, the Parmigiano Reggiano Consortium carries on the craft and tradition of an excellent food that is Made in Italy

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Recipes and more

I want to make
  • Appetizer
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Pasta&Rice
With Parmigiano Reggiano
  • 12-18 months
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  • Over 36 months
24 months
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Communication

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