Parmigiano Reggiano PDO

An unmistakable certainty

Discovering Parmigiano Reggiano means delving into the very heart of Emilia, amidst landscapes of plains and hills and traditions that, for almost a thousand years, have given rise to one of the symbols of ‘Made in Italy’.
It is in this region, stretching between Parma, Reggio Emilia, Modena and parts of Mantua and Bologna, that Parmigiano Reggiano PDO is produced, the result of a deep connection between nature, hard work and rural culture.
Reggio Emilia is one of its historic birthplaces, where the art of cheese-making has been consolidated and passed down through the centuries.

Made solely from milk, salt and rennet, with no additives or preservatives, Parmigiano Reggiano tells a story of simplicity and perfection.
Each stage of maturation offers a different profile: from the delicate notes of the younger wheels to the intense and lingering complexity of the more mature ones.
Entering this world means witnessing the birth of the wheels in the copper vats, following the work of the cheesemakers and walking through silent warehouses where thousands of wheels rest slowly, guided only by time and nature.

Parmigiano Reggiano is not just a cheese, but an experience to be savoured: a journey through culture, flavour and the local landscape in the heart of Emilia.

Historical Background

Its origins date back to the Middle Ages, between the 12th and 13th centuries, in the Benedictine and Cistercian monasteries between Parma and Reggio Emilia.
It was here that the first methods were developed for producing a long-life cheese, capable of making the most of the region’s abundant milk supply.

As early as the 14th century, Giovanni Boccaccio celebrated its fame in the *Decameron*, a sign that its renown soon extended beyond local borders.
In the centuries that followed, it became a product prized by European courts and merchants across the peninsula.
Now, every wheel of cheese preserves this heritage.

Find out first-hand how the ‘King of Cheeses’ is made

Discover the origins of Parmigiano Reggiano up close with a guided tour of the dairies in the province of Reggio Emilia.
You’ll be able to witness the various stages of production, watching the cheesemakers at work as they transform the milk according to a centuries-old tradition.
Production begins at 8.00 am and the tour, lasting around an hour, allows you to follow the process right through to the moulding of the wheels.
At the end, in dairies with on-site shops, you’ll be able to taste and purchase Parmigiano Reggiano PDO. Tours are available in Italian and English.

Find out more about:
Consorzio del Parmigiano Reggiano

Parmigiano Reggiano from the Red Cows

In the 1990s, a project was launched to revive an ancient tradition: the use of milk from the Reggiana breed (Red Cows) to produce a pure Parmigiano Reggiano, an authentic expression of its land of origin and its agricultural heritage.

The Reggiana Red is a native breed of northern Italy, which has been present in the Emilian countryside for centuries.
According to tradition, its milk was already used in the Benedictine abbeys where, over eight centuries ago, Parmigiano Reggiano was first produced.
This is why the Red Cows are considered its historic ‘mothers’.

During the 20th century, the breed – which is more hardy, long-lived and less productive than others – was gradually replaced, to the point where it was at risk of extinction.
Its revival is linked to a long-term effort to protect and promote the breed, which has preserved its genetic and cultural heritage, bringing it back to the heart of dairy production in certain areas of the province of Reggio Emilia.

This rare milk gives rise to a cheese with a distinct identity: produced in smaller quantities but extraordinarily rich, naturally suited to long ageing and capable of expressing a unique aromatic complexity.

The production regulations safeguard its essence: Parmigiano Reggiano delle Vacche Rosse may only be released onto the market after at least 24 months of maturation, the time required for the cheese to achieve its full harmony.

Address and contact

Consorzio Vacche Rosse
Via F.lli Rosselli 41/2 – 42123
Reggio Emilia (RE)
+39 0522 294655
+39 0522 292209
info@consorziovaccherosse.it
Consorzio Vacche Rosse

Opening hours

The retail shop is open
Monday to Saturday
9:00 a.m. – 1:00 p.m.
3:00 – 7:00 p.m.

Corte Enzola Shop

From 12 October 2024, there is a new shop selling products from the Consorzio Vacche Rosse: the Corte Enzola Shop, which opens its doors in an old gatehouse on a farmstead. You’ll find it in Reggio Emilia, at Via Veneto 1.

Address and contact

Corte Enzola Shop
Via Veneto, 1
+39 0522 515220
corte.enzola@consorziovaccherosse.it

Opening hours

Monday to Saturday
9:00 a.m. – 1:00 p.m.
3:00 – 7:00 p.m.