Parmigiano-Reggiano
Italian hard cheese, aged at least 12 months, protected by EU law.
Parmigiano Reggiano is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months. It is a grana-type cheese, named after the provinces of Parma and Reggio Emilia, and also produced in parts of Bologna, Modena, and Mantua. Known as the 'king of cheeses,' its production dates back to the Middle Ages, with the earliest explicit reference to 'Parmigiano' appearing in 1344, and it is protected as a designated origin product under Italian and European law.
- annual_production
- Approximately 3.4 million wheels (about 136,000 metric tons) as of 2017
Lore & Background
The origins of Parmigiano Reggiano are traditionally traced to Benedictine and Cistercian monks in the Parma and Reggio Emilia region during the Middle Ages. The earliest explicit reference to 'Parmigiano' is from 1344. It was praised around 1350–1353 by Boccaccio in the Decameron, who imagined a mountain of grated Parmesan cheese. During the Great Fire of London in 1666, Samuel Pepys buried his 'Parmazan cheese' to preserve it.
Reader's Guide
Parmigiano Reggiano is significant as a historic and highly regulated cheese, protected by a PDO that restricts its production to a limited area in northern Italy. Its production involves traditional methods: unpasteurised cow's milk, calf rennet, and a minimum aging of 12 months. The Consorzio del Formaggio Parmigiano Reggiano inspects every wheel at 12 months, grading them via a sound test with a small hammer. Only top-grade wheels receive the official seal. The cheese is widely imitated outside the EU, where the name 'Parmesan' can be used for local imitations; in the US, 90% of 'Italian sounding' cheese sold as parmesan is produced domestically. Its legacy includes influencing global cuisine as a grating cheese for pasta, soups, and risottos, and its production supports a significant workforce, including many immigrant workers from India.
Did You Know?
- Parmigiano Reggiano is named after the Italian provinces of Parma and Reggio Emilia.
- The cheese is aged for a minimum of 12 months, with an average of two years.
- Each wheel is inspected at 12 months by a master grader who taps it with a small hammer to detect cracks.
- In the European Union, the name 'Parmigiano Reggiano' is protected as a PDO, but the legal status of the term 'Parmesan' varies by member state.
Frequently Asked Questions
Who is Parmigiano-Reggiano?
Parmigiano-Reggiano is a hard, granular Italian cheese made from raw cow's milk and aged for a minimum of twelve months. It carries the popular nickname 'king of cheeses' and is produced in the provinces of Parma, Reggio Emilia, Modena, western Bologna, and southern Mantua.
What are Parmigiano-Reggiano's powers/role?
As a grana-type cheese, it holds a Protected Designation of Origin status under EU law, so only producers within its specified Italian region may legally use the name. The Consorzio del Formaggio Parmigiano Reggiano, established in 1928, enforces those quality and origin standards.
How does Parmigiano-Reggiano's story end?
Rather than a plot twist, its 'ending' is the maturation phase: every wheel must rest at least twelve months before it is cleared for sale. Many producers extend that aging to 24, 36, or even 48 months to sharpen the nutty, crystalline flavor.
Why is Parmigiano-Reggiano important?
Its making tradition dates back to at least the 13th century, making it one of Italy's oldest continuously produced cheeses. Its PDO protection under both Italian and European law keeps the name, method, and geography inseparable.
What is Parmigiano-Reggiano's origin/backstory?
The name is itself a geographic signature, stitching together the provinces of Parma and Reggio Emilia where the cheese is most traditionally crafted. It is also legally permitted in portions of Modena, Bologna west of the Reno River, and Mantua south of the Po River.
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