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Parmigiano-Reggiano DOP

      Parmigiano-Reggiano PDO

Parmigiano Reggiano PDO is a cooked and un-pressed hard cheese, produced with raw cow’s milk obtained from animals reared in the production area and fed mainly on local fodder.

The production area of Parmigiano Reggiano PDO is within the territory of the provinces of Parma, Reggio Emilia, Modena and Bologna (on the left side of the River Reno), in the Emilia-Romagna region; the Province of Mantua on the right side of the River Po, in the Lombardy region.

The origins of Parmigiano Reggiano PDO date back to the Middle Ages, thanks to the work of Benedictine and Cistercian monks in the Po Valley, who, between the Apennines and the right side of the River Po, reclaimed the wetlands and started cultivating the fields with the cereals, hay and pasture necessary to feed the cows.

The processing method of Parmigiano Reggiano PDO is substantially the same as it was nine centuries ago, and uses the same basic ingredients (milk, rennet and salt), without any additives.


Parmigiano Reggiano PDO has a cylindrical shape with a diameter of 35 to 45 cm and a height of 20 to 26 cm. The wheels weigh at least 30 kg and have an average weight of 40-42 kg. The rind is natural golden yellow in colour. The cheese is hard, with a colour that varies from pale to deep straw yellow; the texture is minutely grainy and flaky. It has a delicate flavour and a fragrant aroma that is savoury but not piquant.

The product is marketed as Parmigiano Reggiano PDO in the following typologies: Mezzano (2nd selection, ripened 12-15 months); Parmigiano Reggiano PDO (ripened 12-24 months or more); Parmigiano Reggiano PDO Extra (only on request, ripened for over 18 months, for national and overseas markets). In order to identify the age of the cheese, it is possible to indicate the months on the label or use the coloured seals of the Consortium: Lobster Pink, over 18 months; Silver, over 22 months; Gold, over 30 months. It is sold year-round, whole, in large pieces, in pre-packed slices, and grated.


If vacuum-packed, Parmigiano Reggiano PDO should be conserved in the fridge at a temperature of 2-8°C; If not, it is best to keep it vacuum-sealed or in transparent plastic food bags. Particularly versatile thanks to the different levels of ripening, it is the main ingredient for many recipes that are part of Italian tradition. It can be consumed as a table cheese, eaten on its own, or served with vegetables, salads and fresh fruit or nuts. It is ideal for grating over pasta, minestrone and consommé.


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1992

DOP (Denominazione di origine protetta)(It). Year of registration 1955

Organic production




Dietary product


Lactose-free product




   392 kcal per 100 gr.


   33.75 gr. per 100 gr.


   25.83 gr. per 100 gr.

Fat in dry matter

   32 %


   3.22 gr. per 100 gr.


   1.6 gr. per 100 gr.

Saturated acids

   16.41 gr. per 100 gr.


   68 mg. per 100 gr.


   29 gr. per 100 gr.


   6.04 gr. per 100 gr.


(Ca) Calcium

  1184 mg. ( + 35% )*

(K) Potassium

  92 mg. ( + 5% )*

(Mg) Magnesium

  44 mg. ( + 26% )*

(Na) Sodium

  1602 mg. ( + 98% )*

(P) Phosphorus

  694 mg. ( + 39% )*

Dietary element

(Cu) Copper

  32 mcg. ( 54% )*

(Fe) Iron

  0.82 - 0.85 mg. ( 17% )*

(Mn) Manganese

  0.02 mg. ( 80% )*

(Se) Selenium

  22.5 mcg. ( + 45% )*

(Zn) Zinc

  2.75 mg. ( 31% )*


(A) Retino.

  201 mcg. ( 30% )*

(B1) Thiamine.

  39 mcg. ( 3% )*

(B2) Riboflavin.

  0.332 mg. ( + 11% )*

(B5) Pantothenic acid.

   0.453 mg. per 100 gr.

(B6) Pyridoxine.

  0.091 mg. ( 9% )*

(B12) Cobalamin.

  1.2 mcg. ( 14% )*

(D) Calciferol

   0.5 mcg.

(E) Tocopherol

  0.22 mg. ( 56% )*

*(the difference from the average value)


18,9 -  Individual visits per month (average)
1131 -  All individual visits
18 08 2016 -  Date of publication of this article
24 12 2016 -  Date of last edit

Parmigiano-Reggiano PDO. Foto № 1
Parmigiano-Reggiano PDO. Foto  № 2
Parmigiano-Reggiano PDO. Foto  № 3

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