Discover the fascinating origins and time-honoured traditions behind one of Italy’s most iconic delicacies — Parmigiano Reggiano, the original Parmesan cheese from the Emilia-Romagna region. Its rich flavour, strict production process, and deep culinary roots make it a true symbol of Italian gastronomy.

A 900-Year Cheese-Making Tradition

The history of Parmigiano Reggiano dates back over 900 years. In medieval times, Benedictine monks in Northern Italy began crafting cheese from the milk of the Rossa Reggiana cattle breed (“the red from Reggio”). They shared the high-protein cheese with travellers and pilgrims, helping spread its reputation far beyond the region.

Today, Parmigiano Reggiano can only be produced in specific areas: the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. This geographical limitation is protected by the EU PDO label (Protected Designation of Origin) since 1996.

Traditional Cheese-Making with Strict Controls

From pasture to plate, every stage of Parmesan production follows strict guidelines. Even the animal feed, such as clover and grass, must come from the Emilia-Romagna region.

After the milk is processed, the cheese curd is separated from the whey and placed into iconic round moulds. The wheels are then brined in saltwater for three weeks, a crucial step in preserving their flavour. Maturation takes place in climate-controlled aging rooms for a minimum of 12 months, with each wheel regularly inspected, cleaned, and turned by cheese masters.