Forskrift om betegnelsen Parmigiano Reggiano

«Parmigiano Reggiano».

Italy.

Class 1.3. Cheeses.

«Parmigiano Reggiano» is a hard cheese, cooked and slowly matured cheese, made from raw cow's milk, partially skimmed by natural surface skimming. The milk must not undergo any heat treatment and must come from cows fed primarily on fodder obtained in the area of origin. It must be matured for at least 12 months. «Parmigiano Reggiano» can be sold on the market as a whole cheese, portions or grated.

Cow's milk, salt, calf rennet.

The cows are fed primarily on fodder from the defined geographical area, specified by quantity and quality.

The farms rearing the dairy cows whose milk is to be processed into «Parmigiano Reggiano» are located within the defined geographical area.

«Parmigiano Reggiano» can be sold on the market as a whole cheese, portions or grated.

The identification marks on each wheel of «Parmigiano Reggiano» cheese comprise the words «Parmigiano Reggiano» next to the registration number of the dairy and the year and month of production stencilled onto the surface of the heel, the oval stamp with the words «Parmigiano Reggiano Consorzio Tutela», and a casein nameplate showing the codes identifying the mould and, where appropriate, the mark identifying a second class cheese.

The defined geographical area comprises the territories of the Provinces of Bologna to the left of the Reno River, Mantua to the right of the River Po, Modena, Parma and Reggio in the Emilia Region.

In terms of the natural factors involved, particular attention should be drawn to the soil characteristics of the land within the defined geographical area, extending from the Appenine ridge to the Po, in combination with climate conditions which have a direct influence on both the composition of the natural flora and the specific fermentation characteristics of the product. In human terms, in addition to the historic relevance of the cheese in the local economy, it should be noted that the complex operations to which «Parmigiano Reggiano» cheese is subjected are the fruit of traditional cheese-making techniques established over the centuries in this production area and faithfully handed down as consistent local practices.

The specific characteristics of «Parmigiano Reggiano» cheese are the structure of the body of the cheese, fine grained and flaky, the fragrant aroma and delicate taste, which is flavoursome without being pungent, and its high level of solubility and digestibility.

The peculiar physical, chemical and microbiological properties of the milk which ensure the specific characteristics and quality of «Parmigiano Reggiano» cheese are basically due to the manner in which the dairy cows are fed, on a basis of fodder from the original area, strictly excluding the use of silage of any kind.