Our land is the cradle where Parmigiano Reggiano is born; there's a reason why it's produced only here. Let's begin this journey that will take us through the fields where cows graze, where the sun kisses the wheat ears, and where master cheesemakers harvest the fruits of a thousand-year-old tradition.
Where is Parmigiano Reggiano PDO born?
It's called Parmigiano Reggiano because there's only one place in the world where it's produced.
Between the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, a unique and inimitable treasure is born, produced for centuries in the same way, yet always unique. The milk, the processing, and the aging: everything starts here and reaches the tables of gourmets all over the world.
Our dairy is located in Reggio Emilia, in the heart of this extraordinary territory.
Parmigiano can only be made here because its unmistakable taste and aromatic notes are due to the surrounding environment. The flavor of the milk comes from the cows' diet, which consists of local fodder strictly free of any additives. The Specification prohibits it, under penalty of losing the right to the PDO mark.
Characteristics of the territory
The Parmigiano production area is predominantly flat, but there are also green hills and Apennine areas where alfalfa grows naturally, without the need for sowing.
The Po flows placidly, watering the Po Valley and quenching the thirst of the immense fields of wheat, wild herbs, and fodder that nourish the dairy cows. It is the most important waterway, of course, but our areas are dotted with rivers and streams that descend from the Tuscan-Emilian Apennines. Secchia, Enza, Panaro, are just some of them.
But why, you might ask, is Parmigiano Reggiano not produced throughout Emilia Romagna? The answer comes from science, as the provinces closest to the mountains have a particular biodiversity that gives the milk (and therefore also the cheese) its properties. Due to the climate and geographical conformation, good plants and bacteria proliferate in these areas more than in others.
A treasure at risk: the effects of climate change
Everyone, from North to South, has realized it: the climate is changing and crippling the agricultural sector, and unfortunately also the production of Parmigiano Reggiano.
The water flow of the Po is at a historic low, rain does not arrive for months and, when it does, it has destructive effects. Global warming and climate change do not spare the fresh grass fields, affect animal welfare and worsen the quantity and quality of raw materials. This is an alarm that we can no longer ignore.
Despite the difficulties, we at Caseificio San Simone guarantee our customers territorial excellence, continuing to offer you 100% natural Parmigiano Reggiano produced with traditional methods.
