Glossary

Area:

Parmigiano-Reggiano has an unbreakable bond with its area of origin, which includes the provinces of Parma, Reggio Emilia, Modena and Bologna on the left bank of the river Reno, and Mantua on the right bank of the Po.

Biodiversity:

Parmigiano Reggiano is a "one and only", but it contains multitudes of cattle breeds, lands, and certifications. This means Parmigiano Reggiano is unified, yet diverse.

Breeds:

Parmigiano Reggiano can be produced with the milk from different cattle breeds, such as Italian Frisona, Swiss Brown, Reggio Red and White Modenese cows.

Fermented whey:

The by-product of the previous day’s process, rich in natural lactic bacteria that enable the traditional cheesemaking process and seal the bond with its land of origin. For the production of Parmigiano Reggiano, the use of laboratory selected starters is forbidden.

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.

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.

Lactose:

Parmigiano Reggiano is naturally free of lactose, since it is broken down by lactic bacteria during the first 48 hours of the maturation process.

Mountain:

The wheels bearing the logo of the "Quality Project - Mountain Product" are produced in mountain dairies, the feeding of cattle is prevalently based on mountain forage, and maturation takes place in mountain areas for a minimum of 12 months. On 24-month wheels, the Consortium carries out an additional selection based on a hammer test and sensory evaluation.

Natural:

Parmigiano Reggiano is made with milk, salt and rennet, without any additives or preservatives. It is therefore 100% natural.

Pairings:

The aromas and flavors of Parmigiano Reggiano vary depending on its degree of maturation, which makes it particularly versatile and suitable for pairings ranging from fresh fruit to full-bodied wines, as well as beers and jams.

Proteins:

Proteins account for at least 32% of the energy value of Parmigiano Reggiano. The product is also rich in amino acids, essential for the diet of athletes.

Silage:

The use of silage is forbidden in the feed given to Parmigiano Reggiano dairy cows. Silage is a type of fodder that is acidified through the action of anaerobic bacteria that end up in the milk, causing undesired fermentations in the cheese.

Smell:

Sensations perceived directly through the olfactory epithelium (olfactory bulb). The various olfactory sensations related to cheeses can be traced to 8 families (lactic, plant-based, floral, fruity, toasted, animal, spicy and more) and their corresponding sub-families.

Specifications:

Parmigiano Reggiano is a PDO product regulated by strict production specifications. All instructions and rules must be rigorously complied with in order to bear its designation.

Supervision:

The Consortium contributes, in compliance with the directives given by the Ministry of Agricultural and Forestry Policies, to the supervision and protection of the PDO from misuses, unfair competition, counterfeits, improper uses of the protected designations and behaviors forbidden by the Law.

Tyrosine (crystals):

White crystals in the cheese paste due to tyrosine (amino acid) formation, found in aged cheeses as a result of the breakdown of proteins.

Vat:

The traditional copper container shaped like an upturned bell where Parmigiano Reggiano is produced every day. Each vat contains about 290 gallons of milk, which produce 2 wheels (145 gallons of milk per wheel).

Wheel:

About 4 million wheels, each weighing on average 90 lbs, are produced in the production area of Parmigiano Reggiano every year.

Yellow:

From pale straw yellow to deep tones close to amber, Parmigiano Reggiano may feature all these shades of yellow. Color intensity increases with maturation.