Parmigiano Reggiano in Figures

3,699,695 wheels produced (3.650.562 in 2017, change of 1.35%) corresponding to 147.692 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 silage (the use of fermented forage to feed cattle is forbidden)
ZERO additives and preservatives
13.5 litres of milk to produce 1 Kg of cheese
520 litres of milk to produce one wheel of cheese
39.9 kg average weight of 1 wheel
2820 farms supplying milk to the dairies (3,007 in 2016)
265.000 cattle of more than 24 months of age for milk production
1.92 million tons of milk produced
of the Italian milk production
330 producing dairies (339 in 2016)
1.4 billion euro estimated turnover at production. (production 2017 sold in 2018) – number one Italian PDO cheese in terms of value at production
2.4 billion euro estimated turnover at consumption (production 2016 sold in 2018)
50.000 people involved in the production supply chain
tons exported* (51,500 tons in 2016, +5.5%), accounting for
40.1% of total production volume

Data updated as at 2019

*total market preliminary estimates