How many types of Parmigiano Reggiano are there?

You say Parmigiano Reggiano and you think of the King of Cheeses. But did you know that there are many types of Parmigiano Reggiano? Let's discover all the variations of this extraordinary dairy product together.

All types of Parmigiano

Given that Parmigiano Reggiano PDO is made from only three ingredients (milk, salt, and rennet) and can only be produced in the provinces of Parma, Reggio Emilia, Modena and Bologna to the left of the Reno river, and Mantua to the right of the Po river, there are many versions of this cheese, which differ based on the bovine breed, the cows' diet, and the aging period.

• Traditional Parmigiano Reggiano (from Friesian cows)
  The Friesian is one of the main bovine breeds from which milk is obtained to produce Parmigiano. Characterized by a black and white spotted coat, these cows, originally from the Netherlands, were brought to Italy in the 19th century. Unless otherwise specified, Friesian farming for Parmigiano production and the transformation of their milk into cheese takes place in the plains.

• Parmigiano Reggiano from Red Cows
  The Rossa Reggiana bovine breed is characterized by its typical reddish coat and is native to northern Italy. Parmigiano produced with this milk must be aged for at least 24 months (unlike the 12 months for traditional Parmigiano). The cheese acquires a typical straw-yellow color determined by a diet based on hay and cereals. It should be noted, however, that for all breeds, feeding is managed according to strict regulations that prohibit the use of silage fodder and fermented feeds.

• Parmigiano from Bianca Modenese Cow
  Present in the PDO territory since the 19th century, the Bianca Modenese takes its name from its typical milk-white coat. It is a dual-purpose breed, for milk, meat, and work.

• Mountain Parmigiano Reggiano
  In this case, Parmigiano is produced in the dairies of the Emilian Apennines. This Parmigiano can be made with milk from Friesian, Bruna Reggiana, and Bruna Alpina Italiana breeds.

• Organic Parmigiano Reggiano
  This Parmigiano adheres to the EU organic production regulations, prioritizing the welfare of the cows, which must be fed only with organically grown products.

• Parmigiano aged 12/18/24/30/36/48/60/100 months
  Aging is another strongly differentiating element among the various types of Parmigiano Reggiano. According to the regulations, Parmigiano Reggiano PDO must have a minimum aging period of 12 months, which can, however, extend up to 100 months. It is therefore a cheese that can change substantially depending on the degree of aging, with organoleptic characteristics ranging from the most delicate and harmonious tones to much more intense and decisive ones.

There are also other types of Parmigiano, such as those with Halal or Kosher certification, and the so-called Parmigiano Reggiano Mezzano, which we will tell you about soon. At Caseificio San Simone, we produce traditional PDO Parmigiano Reggiano in all the aging periods listed above, to offer you the opportunity to discover all the organoleptic nuances of an absolutely unique dairy product. Come and discover our Parmigiano Reggiano for sale online on our shop!