Parmigiano reggiano

1. History

Parmigiano Reggiano originated in the Middle Ages, around the 12th century, in the fertile lands between Parma and Reggio Emilia[2]. Benedictine and Cistercian monks, seeking to create a long-lasting cheese, invented this cheese to preserve excess milk and extend its shelf life[1][2]. The first documented record of Parmigiano-Reggiano dates back to 1254[1]. During the 13th and 14th centuries, monks held a monopoly on production and exported it to different regions of Italy and Europe[1].

2. Physical characteristics

Parmigiano Reggiano is a hard, grainy cheese, initially called « grana » due to its characteristic granular texture[2]. It is a cooked and pressed cheese made from unadulterated raw cow's milk[4]. A single wheel of Parmigiano Reggiano requires approximately 500 liters of milk to produce[3]. The cheese is characterized by its ability to mature: the older it gets, the better it becomes[2].

3. Taste profile

Parmigiano Reggiano offers a complex flavor profile that improves with age and maturation[2]. Its distinctive granular texture creates a unique tasting experience, revealing subtle nuances upon consumption[5]. The cheese is renowned for its rich and persistent flavor, resulting from the use of milk from cows fed on fodder from the pure lands of the region[2].

4. Production zone and period

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and in certain parts of the provinces of Mantua and Bologna, between the Po and Reno rivers in Italy[1][6]. Production occurs year-round, although traditional methods date back to the Middle Ages[2]. In 1954, the Parmigiano Reggiano Consortium was established in Reggio-Emilia, bringing together over 320 dairy producers[3].

5. Certification

In 1955, the official name « Parmigiano-Reggiano » was established to designate authentic cheese[1]. In 1996, the European Union recognized Parmigiano Reggiano as a Protected Designation of Origin (PDO), ensuring that only cheese produced according to strict specifications within the defined zone can bear this name[2]. This protection ensures that all Parmigiano Reggiano sold in the European Union is manufactured using traditional methods[1].