Parmigiano Reggiano is among the oldest and richest cheeses known. It is produced today essentially as it was nine centuries ago: with the same ingredients (raw milk, rennet, and salt), with the same artisanal care, and with a production technique that has undergone few changes over the centuries, thanks to the choice to maintain a completely natural production, without the use of additives.
The “Consorzio del Formaggio Parmigiano Reggiano” (founded in 1934) is the protection organisation that brings together all producers of Parmigiano Reggiano cheese, to whom breeders from the area of origin (provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po, and Bologna to the left of the Reno) deliver milk to be transformed into DOP cheese in accordance with the regulations.