How to produce Parmigiano Reggiano, the king of the italian cheeses
The origin of Italian cheese Parmigiano Reggiano
The unique taste of Italian cheese Parmigiano Reggiano is the result of more than nine centuries of history and tradition, deeply rooted in its original production area. This distinctive territory stretches from the Apennines to the Po River and includes dairies and farms where craftsmanship and respect for tradition are carefully preserved.
It is in this landscape that real Parmigiano Reggiano from Italy is made, using only simple natural ingredients and the expertise of skilled cheesemakers. After production, the cheese slowly matures in dedicated ageing warehouses, where time allows its aromas, structure and flavour to fully develop, giving Parmigiano Reggiano PDO cheese its unmistakable character.
The land of Parmigiano Reggiano
Parmigiano Reggiano is exclusively produced in a clearly defined area of Northern Italy that includes the provinces of Parma, Reggio Emilia and Modena, as well as parts of Mantova and Bologna. This territory extends across plains, hills and mountain areas between the Reno and Po rivers and represents the only place where authentic Parmigiano Reggiano PDO cheese can be made. The close connection with a carefully preserved and respected environment is at the origin of the unique characteristics that have earned this Italian cheese Parmigiano Reggiano its worldwide reputation as “the King of Cheeses”.
Milk production follows strict regulations designed to protect quality and naturalness. Cows are fed according to precise rules that prohibit the use of silaged fodder and fermented feeds, while milk is constantly monitored to ensure consistently high standards. This rigorous control system guarantees that real Parmigiano Reggiano remains a completely natural product, made without additives or preservatives and faithful to its centuries-old tradition.
Production process
Every day, the evening milk is left to rest overnight in large tanks, allowing the cream to naturally rise to the surface. The following morning, this partially skimmed milk is combined with the fresh whole milk from the morning milking and transferred into traditional copper vats. Here, calf rennet and natural whey starter—rich in lactic ferments from the previous day’s production—are added to begin the transformation of milk into Parmigiano Reggiano PDO cheese.
Once coagulation occurs, the curd is broken into tiny granules using an ancient tool known as the spino. The mixture is then slowly cooked, reaching a temperature of about 55°C, until the grains settle and form a compact casein mass. This mass is carefully extracted by the casaro, divided into two equal parts, wrapped in a traditional cloth and placed into moulds that give each Italian Parmigiano cheese its unmistakable shape.
At this stage, a casein plate is applied to every wheel, marking it with a unique and progressive identification number. This number acts as an identity card, ensuring full traceability throughout the entire ageing process and guaranteeing the authenticity of real Parmigiano Reggiano from Italy.
Branding and Certificates
Each Parmigiano Reggiano wheel is marked from the very beginning of its production. A special casein belt applied around the wheel records the month and year of production, ensuring full traceability. All Parmigiano Reggiano produced by Boni SpA is identified by the official dairy numbers 2331 and 2332, assigned by the Parmigiano Reggiano Consortium and uniquely linked to the company’s production facilities.
In addition, every wheel is recognised by the characteristic dotted writing impressed along its entire circumference, a distinctive mark that identifies authentic Parmigiano Reggiano PDO cheese. After a few days, the wheels are immersed in a saturated solution of water and salt. During this phase, salt is slowly absorbed over the course of about one month. This step completes the production cycle and marks the beginning of the long and carefully controlled ageing process that defines the character of real Parmigiano Reggiano.
Seasoning andQuality control
Each wheel of Parmigiano Reggiano is the result of approximately 550 litres of milk and the constant care of farmers and skilled casari. After production, the cheese is placed on wooden shelves, where it slowly ages and dries over time. During this natural process, a hard rind forms without any surface treatment, creating a completely natural crust that is perfectly edible and characteristic of Italian Parmigiano cheese.
The minimum ageing period is 12 months. Only after this time can the cheese undergo the official quality assessment to determine whether it meets the strict requirements to be recognised as Parmigiano Reggiano PDO cheese.
Fire branding and official inspection
Each wheel is individually examined by expert inspectors from the Parmigiano Reggiano Consortium. Only those that fully comply with the PDO specifications are approved and marked with the official fire brand, confirming their authenticity as real Parmigiano Reggiano from Italy. Wheels that do not meet the required standards have the dotted writing on the rind removed and cannot be marketed as Parmigiano Reggiano.
After at least 18 months of ageing, approved wheels may receive additional markings, such as “Extra” or “Export”. A coloured mark on the rind helps consumers identify the level of seasoning when purchasing the cheese, providing clear and reliable information at the point of sale.
Nutritional Values
During the ageing process, Parmigiano Reggiano develops its characteristic granular structure and typical flake-like fracture, becoming friable and naturally soluble. Thanks to its long seasoning, the cheese is highly digestible and well tolerated, while retaining a rich nutritional profile. Concentrated, flavourful and naturally nutritious, Parmigiano Reggiano combines intense taste with excellent functional qualities, making it suitable for everyday consumption as well as for balanced and wholesome diets.
