The territory

The production area for Parmigiano-Reggiano is fairly restricted: it includes the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna between the Po and Reno rivers. Both the production of milk and the transformation into cheese and its portioning are done in this area. Only raw milk produced in this territory is used for the production of Parmigiano-Reggiano. It’s a special milk, characterized by a singular and intense bacterial activity from a native microbial flora that is influenced by environmental factors, especially by local hay which is the main feed for the cows dedicated to this production: this firmly links Parmigiano-Reggiano to its territory, which makes it impossible to be reproduced in any other part of the world, even if the same production techniques are used.