Parmigiano Reggiano is one of the most authentic symbols of Italian tradition: a unique PDO (Protected Designation of Origin) cheese, linked to the land, time, and knowledge of those who produce it every day.
But how is Parmigiano Reggiano made?
And what are the stages that transform milk into a wheel ready for aging?
The production of Parmigiano Reggiano is a precise process, governed by the Product Specification and passed down through generations. There are no shortcuts: it takes raw milk, rennet, salt, natural whey starter, and above all, time.
Let’s take a look at how Parmigiano Reggiano is made, step by step: from milk collection to branding and aging in the aging warehouse.
Where Parmigiano Reggiano PDO is born
To truly understand how Parmigiano is made, you have to start with its area of origin.
Parmigiano Reggiano PDO can only be produced in a clearly defined area, which includes the provinces of Parma, Reggio Emilia, Modena and Bologna on the left bank of the River Reno, and Mantua on the right bank of the River Po.
All the key stages take place within this area: milk production, processing at the dairy and aging. It is precisely this link with its area of origin of origin that makes Parmigiano Reggiano a unique and instantly recognisable product.
Quality therefore begins even before processing: it stems from the forage, the cows’ diet, the milk and adherence to precise rules.
Milk: the first ingredient of quality
The production of Parmigiano Reggiano begins with milk.
Raw cow’s milk is used, sourced from the area of origin and processed without additives or preservatives. The milk from the evening milking is left to rest in special tanks, where the cream naturally rises to the surface. The following day, it is combined with the whole milk from the morning milking.
This balance forms the basis of Parmigiano Reggiano: a rich, lively milk, capable of expressing the full character of the terroir.
At BONI, milk quality is at the heart of the supply chain. The company directly controls a significant part of the production process thanks to its own farm, where milk is produced for processing in its own Parmigiano Reggiano dairies in Parma.
Processing in the copper vat
One of the most iconic images of Parmigiano Reggiano production is that of the large copper vats.
This is where the milk is heated and enriched with natural whey starter, a culture of lactic acid bacteria obtained from the previous day’s cheesemaking. Rennet is then added, allowing the milk to coagulate and turn into curd.
At this point, the cheesemaker’s skill comes into play. Using the spino, a traditional tool, the curd is broken down into small granules. This is followed by cooking, during which the granules settle at the bottom of the vat, forming a single compact mass.
It is one of the most delicate stages: temperature, timing, and craftsmanship must be perfectly controlled.
From curd to wheel
Once cooking is complete, the cheese mass is lifted out of the vat and divided into two parts. In fact, each vat produces two twin wheels of Parmigiano Reggiano.
The curd is wrapped in linen cloths and placed inside moulds, where it begins to take on its final shape. During the first few days, the identifying marks are applied, including the casein plate and the marking band, which imprints the characteristic dotted inscription “Parmigiano Reggiano” onto the rind.
These elements make it possible to identify each wheel and ensure full product traceability.
Salting: the brining process
After the first few days of rest, the wheels are immersed in a solution of water and salt.
The salting process takes place through natural absorption: the salt slowly penetrates the wheel, preparing the cheese for its long aging. This stage, too, requires time and care, as it contributes to the development of the flavour and the natural preservation of the product.
Parmigiano Reggiano, in fact, requires no preservatives: it is the quality of the raw material, the salt and time that shape its identity.
Aging: when time becomes an ingredient
After salting, the wheels are moved to the seasoning warehouses.
Here, the Parmigiano Reggiano rests on long wooden racks, where it is checked, cleaned and turned regularly. The minimum aging period is 12 months, but it is as time passes that the cheese develops more complex flavours, greater crumbly texture and an increasingly rich structure.
At 12 months, Parmigiano Reggiano is young, delicate and still smooth on the palate.
At 24 months, it achieves a fine balance between sweetness, savouriness and aromatic complexity.
At 30 months and beyond, it displays more intense notes, a greater granular texture and a more pronounced flavour.
This is why ageing is not merely a technical process: it is one of the fundamental ingredients of Parmigiano Reggiano.
Inspections, expert assessments and marking
At the end of the minimum aging period, each wheel is inspected by experts from the Parmigiano Reggiano Consortium.
By tapping the wheel with a small hammer, the experts assess its internal structure and check for any defects. Only those wheels that pass this test may be branded with the hot-iron branded mark and officially become Parmigiano Reggiano PDO.
This is an essential step, as it certifies the product’s quality and guarantees the consumer its authenticity, origin and compliance with the Product Specification.
How BONI approaches the production of Parmigiano Reggiano
BONI Spa has been producing Parmigiano Reggiano for over a century, with a supply chain that combines experience, quality control and production capacity.
The company’s strength lies precisely in its ability to monitor the product throughout its entire journey: from the farm to the dairies, from aging to packaging, right through to distribution in Italy and around the world.
This integrated approach enables the company to maintain high quality standards and meet the demands of modern distribution, without losing touch with tradition.
For BONI, producing Parmigiano Reggiano means respecting time, the raw materials and the work of the people involved. Because behind every wheel there is not just a production process: there is a culture of doing things well, built up day by day.
FAQ on the production of Parmigiano Reggiano
It takes around 550–600 litres of milk to produce one wheel of Parmigiano Reggiano. Each vat generally yields two wheels.
There are just a few natural ingredients: raw milk, rennet, salt and natural whey starter. No additives or preservatives are used.
The minimum aging period is 12 months. However, Parmigiano Reggiano can be matured for longer: 24, 30, 36 months and beyond, developing increasingly intense flavour characteristics.
Parmigiano Reggiano is made by processing raw milk in copper vats using natural starter culture and rennet. Once the curd has formed, the cheese mass is lifted from the vat, moulded, salted and left to age for at least 12 months.
The 12-month variety has a more delicate flavour and a softer texture. The 24-month variety is more balanced and versatile. The 30-month variety has more intense aromas, a crumbly texture and a more pronounced flavour.
A wheel of cheese only becomes Parmigiano Reggiano PDO after passing the Consortium’s inspections at the end of the minimum aging period. If it meets the requirements, it is branded with a hot-iron branded mark certifying its quality and authenticity.
Knowledge that takes shape every day
The production of Parmigiano Reggiano is a process characterised by time-honoured techniques, precise rules and time.
From the milk to the ageing process, every stage contributes to creating a unique cheese that embodies the area of origin, tradition and Italian excellence.
At BONI Spa, this expertise is put into practice every day through a comprehensive and carefully controlled supply chain that brings Parmigiano Reggiano from the countryside of Emilia to tables all over the world.
