Parmigiano Reggiano is much more than a cheese — it is one of Italy’s great culinary treasures.
It is made using only natural ingredients: raw cow’s milk, salt and rennet, following a centuries-old production method that has been passed down through generations.
Authentic Parmigiano Reggiano can only be produced within a strictly defined geographical area of Italy, primarily across Parma, Reggio Emilia, Modena and specific areas of Bologna and Mantua. Even within Bologna, Parmigiano Reggiano may be produced in one area but not another.
Every wheel must follow the rigorous standards established for Parmigiano Reggiano PDO (DOP), from the origin of the milk through production, ageing and final inspection.
Renowned for its extraordinary flavour, natural ingredients and nutritional qualities, Parmigiano Reggiano has become far more than an ingredient. It is a symbol of Italian craftsmanship, tradition and excellence — representing generations of knowledge and Italy’s enduring passion for exceptional food.
