Parmigiano Reggiano in Figures

3,650,563 wheels produced  (3,469,865 in 2016, increase 5,2% )  equal 147,125 tons
12 months of minimum maturation
24 months of average maturation
5 provinces of the Area of Origin (Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, Bologna to the left of the Reno river) where forage is grown, milk is produced and processed into cheese, maturation and packaging take place
ZERO additives and preservatives
ZERO silage (the use of fermented forage to feed cattle is forbidden)
13.5 litres of milk to produce 1 Kg of cheese
520 litres of milk to produce one wheel of cheese
40.5 kg average weight of 1 wheel
2893 farms supplying milk to the dairies (3,007 in 2016)
265.000 cattle of more than 24 months of age for milk production
1.9 million tons of milk produced
16%
of the Italian milk production
335 producing dairies (339 in 2016)
1.3 billion euro estimated turnover at production. (production 2016 sold in 2017) – number one Italian PDO cheese in terms of value at production
2.2 billion euro estimated turnover at consumption (production 2015 sold in 2017)
50,000 people involved in the production supply chain
51,900
tonns exported* (49,000 tons in 2016, +6%), accounting for
39% of total production volume

Data updated as at 2018

*total market preliminary estimates