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            Biodiversity

            Our Secret Ingredient

            Parmigiano Reggiano’s uniqueness comes from the rich biodiversity of its area of origin, and the generations of knowledge and expertise that safeguard it.

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            Land and biodiversity

             Home > Biodiversity 

            Italian Frisona

            This is the most common breed among Parmigiano Reggiano producers. Imported from Holland, it is known as “Friesian” because the original stock is found in the Dutch region of Friesland. The first cattle were brought to Italy at the end of the 19th century. In the 20th century, cattle from Italian breeding farms were introduced and the breed, now acclimated, became known for to its high productivity thus becoming the most widespread milk-producing breed in Italy and in the Parmigiano Reggiano area of origin.

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            White Modenese

            This is a triple-attitude breed, as in the past it provided considerable help in the fields as well as in the production of milk and meat. It derives from golden-coated cattle, similar to the Reggio Red Cow, cross-bred with grey cattle of the Podolic group. Its milk is particularly suitable for the production of Parmigiano Reggiano and for cheese making, thanks to its optimum ratio between fat and protein percentages, and to its high content of K-casein, which supports a fast and more lasting milk curdling process. It is a Slow Food presidium.

            Brown Cow

            The introduction of this brown cow (Vacca Bruna) to the Parma area can be definitively dated to the mid-18th century, even though 16th and 17th century documents already mention cattle with a brown coat. These cattle were probably of Swiss origin and brought over from Lombardy, and proved valuable because they were meek and well-suited to work in the fields. Over the years, the brown breed became known for its production of excellent milk, highly suitable for cheese-making thanks to its high casein and fat content.

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            Reggiana Red Cow

            This red-coated breed dates back to the year 1000 and probably originated in Pannonia, today’s Hungary. Until just after the Second World War, they were a common sight in the traditional barns of courtyard farms.

            The milk of the Vacche Rosse is especially rich in protein (especially casein), calcium, and phosphorus, and has exceptionally good cheesemaking characteristics: the right amount of cream rises to the surface, the milk clots quickly, the curd is firm and elastic and the dairy yield is high. The Reggiana Breed Association has established that 24 months is the minimum maturation time for cheese made from Red Cow milk.

            <span style="text-align:center;display:block;">Maturation</span>

            The minimum maturation is 12 months (the longest minimum maturation for any PDO cheese), but Parmigiano Reggiano reaches a degree of maturation that fully expresses its typical characteristics at approximately 24 months. It can mature for up to 36, 48 months or longer, acquiring unexpected and unparalleled flavours and aromas. In maturation, thanks to the action of the enzymes released by lactic bacteria, proteins are broken down into smaller pieces, free peptides and amino acids - the basic bricks of the protein chain. This action of protein breakdown (proteolysis) determines the structure and sensory properties of Parmigiano Reggiano and its high digestibility.

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            12 -19 months

            A balanced and delicate flavor with hints of milk, yogurt and fresh fruit. Particularly good paired with sparkling white wines, or to enrich salads and cold dishes.

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            12 - 19 months

            It has a balanced taste and delicate flavour with hints of milk, yoghurt and fresh fruit. It is particularly suitable for aperitifs paired with sparkling white wines, or to enrich salads and cold dishes.

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            20 -26 months

            Soluble, crumbly and grainy. A balance between mild and strong flavors, with notes of fresh fruit, nuts, and meat stock. Perfect with medium-bodied wines, and as an addition to all traditional Italian dishes.

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            27 -34 months

            Distinctively crumbly, with a grainy texture. Bold and pronounced flavor with notes of spices, nuts, and meat stock. Ideal for filled and baked pasta dishes, or as an after-dinner tasting with fruit and honey.

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            35-45 months

            These long-aged cheeses are aromatic and spicy. An exclusive gift, and a special treat to be savored with full-bodied or fortified wines.

            Certifications

            Mountain product

            Mountain product

            In 2013, the EU Regulation no. 1151/12 introduced the special “Mountain Product” denomination to identify food products coming from mountainous areas of the European Union.

            Parmigiano Reggiano is the most important PDO product made in the mountains, with over 110 dairies located in the mountains and over 1,200 cattle farmers. In order to further support sustainability in mountain areas and to offer guarantees that include the quality of the cheese, the Parmigiano Reggiano Consortium has launched “Quality Project - Mountain Product.” The requirements for obtaining this certification are:

            • 100% of milk produced in barns must be located in mountain areas
            • Over 60% of the cattle feed must be grown in mountain areas
            • Dairy production, with a maturation period of a minimum of 12 months, in the mountain area or up to 18 miles (30km) from the administrative border of the mountain area.
            • At 20 months, a quality-control “hammer” test must be carried out by Consortium experts.
            • Sensory evaluation (tasting group) and chemical composition analysis
            • Dairy must be shown on the label.

            Consult the list of participating dairies.

            Kosher

            Kosher

            Kosher-certified Parmigiano Reggiano is made in accordance with kashrut, the Jewish religious dietary laws derived from the Torah, during all stages of production from milking to cutting. All production phases are overseen by a rabbi and checked by the OK Kosher Certification, one of the most accredited and recognized kosher certification agencies in the world.

            Halal

            Halal

            Halal Parmigiano Reggiano follows both PDO production specifications and the Islamic regulations concerning “permissible food” according to the Quran. The certification, which makes the product suitable for observant Muslim consumers, entails full product traceability and monitoring of all production phases.

            Organic

            Organic

            Parmigiano Reggiano from organic farming entails full product traceability at all stages of production, and certification according to the legal requirements for organic farming production.