Parmigiano-Reggiano: today, like nine centuries ago

15.04.2019

Parmigiano-Reggiano is one of the oldest and richest cheeses in the world. This cheese is essentially produced like nine centuries ago: using the same ingredients (milk, salt and rennet), with the same craftsmanship and production technique that has undergone very few changes over the centuries, thanks to the decision to keep a fully natural production, without the use of additives. Its production is governed by strict Specifications, registered with the European Union, because Parmigiano Reggiano is a cheese with Protected Designation of Origin (PDO), i.e. a product that, based on its distinctive characteristics and its tie to the area of origin, is safeguarded by a system provided by the EU to protect consumers and producers alike. 

To bear the designation “Parmigiano Reggiano PDO”, the cheese has to be made respecting strict rules. First of all, it has to be produced in the Area of origin (which includes the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River - a surface of approximately 10,000 km2). The production of cow's milk, the processing into cheese, the maturation until a minimum age of 12 months, the packaging and the grating of Parmigiano Reggiano PDO has to take place exclusively in the area of origin. Therefore, it is not possible to make Parmigiano-Reggiano cheese with milk produced outside this area or coming from abroad. Furthermore, Parmigiano Reggiano has to be made using artisan and natural methods that are established in the Product Regulation and in the strict Specifications, which set forth specific production procedures (Production Standard), a special diet for cows (Feeding Regulation for Dairy Cattle), rules for using the hot-iron mark (Marking Regulation).

For further information on the Consortium, the product and the processing: www.parmigianoreggiano.it
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