What strongly binds Parmigiano Reggiano to its area of origin and makes it so that in no other place in the world can the same product be manufactured, even if the same production techniques were used, are the aspects associated to culture and tradition. It is first and foremost a microbiological characteristic that binds Parmigiano Reggiano to its area of origin. Only raw milk produced in the area of origin is indeed used to produce Parmigiano Reggiano cheese. It is a special milk, characterised by a unique and intense bacterial activity of the local microbial flora, influenced by environmental factors, especially by the forage, grass and hay from the area that account for the main feed of the cows dedicated to this specific production. Furthermore, no additives are used to make Parmigiano Reggiano. This means that during the production process there are no external actions (for example no addition of enzymatic additives or bacteria selected in laboratory) to change the activity of the bacteria that are naturally found in the raw milk produced by the farms in the area of origin. Only the cheese master during processing, thanks to the cheese making technique, can enhance and favour the lactic bacteria that operate the positive lactic fermentations that are expected for the success of the cheese making process.
For further information on the Consortium, the product and the processing: www.parmigianoreggiano.it