Having learned all about the history of Parmigiano Reggiano, it's time to discover more about its production area and why it is produced only in certain zones.
Historically, the first official definition of the area where this cheese could be produced arrived on August 7, 1612, the day when the Duke of Parma Ranuccio I Farnese officially recognized the denomination of origin. This was because in those years, thanks to a strong economic boom, the spread of Parmigiano Reggiano had expanded enormously, and with it, imitations as well.
However, the defined production areas for this cheese are not only a historical factor but also a matter of environment and microclimate. So, what are these officially recognized areas?
- Province of Parma;
- Province of Reggio Emilia;
- Province of Modena;
- Bologna, to the left of the Reno River;
- Mantua, to the right of the Po River.
It is here that the milk is produced, transformed into Parmigiano Reggiano, and then aged and packaged.
The microbiological characteristics of the Parmigiano Reggiano production areas
As mentioned, the King of cheeses is recognized as such also thanks to particular environmental and biological characteristics of the environment in which it is produced. Parmigiano Reggiano, in fact, is made exclusively with raw milk from the aforementioned locations. The reason? These areas have truly unique characteristics, a consequence of intense bacterial activity of the indigenous microbial flora, influenced by environmental factors such as fodder, herbs, and local hay.
These particular characteristics are one of a kind and are not altered in any way, given that Parmigiano Reggiano has always been free of additives by definition.
The farms that supply milk to the dairies producing Parmigiano Reggiano must necessarily use fodder grown within the officially recognized areas suitable for this particular production. The regulation also prohibits the use of ensiled fodder (fodder processed to prolong its preservation and prevent the proliferation of microorganisms) or fermented foods.
In our Dairy in Reggio Emilia, we use milk from four trusted farmers, selected every morning by our Master Cheesemaker. And the result is exquisite. Try it to believe it!
