The origins of the Parmigiano-Reggiano cheese date back to the Middle Ages. In his Decameron (1349), writer Giovanni Boccaccio tells of a land known as Bengodi, where there was a mountain made of grated Parmigiano, and macaroni and ravioli boiled in a capon broth rolled down this mountain.

The numerous dairy farms still make the king of cheeses in the same way monks did nine centuries ago, using only delicious milk from the production area, natural rennet and no additives, as prescribed in the product specification.

More than 400 small dairy farms situated in the production area collect the milk of nearly 4,000 farmers/milk producers.

For more than seventy years, the Consortium for the protection has been responsible for monitoring the process of making Parmigiano-Reggiano in order to keep its extraordinary properties unaltered, which is a guarantee of quality for consumers throughout the world.

A wheel of Parmigiano-Reggiano must weigh between 24 and 40 kilos and nearly 550 litres of milk are necessary for its production.

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