Parmigiano-Reggiano Values


Color from light straw yellow to straw yellow. Granular, soluble and crumbly structure. On the aged wheels it is characteristic the presence of white granules of amino acids with a diameter of 2-4 mm.


Natural, without any treatment.

Aging process

The minimum ageing time is 12 months (the highest of all cheeses).There are three reference ageing: over 18 months, over 22 months, over 30 months.

Area of production

Parma, Reggio Emilia, Modena, Bologna (on the left bank of Reno River), Mantova (on the right bank of the Po river).


Produced every day in 350 dairies.


Produced exclusively in the area of production by cows fed without the usage of silage (fermented fodder). It is delivered to the dairies within two hours from each milking. It is used raw, without any additive, the only ingredients are salt, natural milk enzymes and calf rennet.


Pin dot mark Parmigiano-Reggiano on the lateral surface of the wheel, identification of each wheel with a casein plate applied onto the flat surface of the cheese.
The application of grade selection mark is made after minimum period of ageing, which is 12 months.