Only three ingredients are used to produce Parmigiano Reggiano: milk, rennet and salt. Milk is used raw, i.e. it does not undergo heat treatments, therefore it features all the richness of lactic ferments naturally present in it. The microbial flora composition is influenced by the environmental factors of the area of origin, especially by hay and the specific feeding of cattle.
For the production of Parmigiano Reggiano cheese, only calf rennet is used; rennet is obtained from the stomach of suckling calves (bacterial rennet is forbidden) and kitchen salt (sodium chloride). The use of any additives and selected bacterial starters is forbidden.
For further information on the Consortium, the product and the processing: www.parmigianoreggiano.it