PDO Parmigiano Reggiano is intrinsically linked to its area of production; in fact, both production of milk and seasoning of cheese are carried out within the Provinces of Parma, Reggio Emilia, Modena, Bologna (on the West side of Reno River) and Mantova (on the South side of Po River).
Thanks to its abundance of raw milk and natural forage, this area is considered the birthplace of Parmigiano Reggiano. Without any additives, only natural enzymes allow the cheese to reach its typical taste and density during the seasoning.