The History of Parmigiano Reggiano

Parmigiano Reggiano is nearly a thousand years old and is made under strict conditions using just three ingredients: cow’s milk, salt, and rennet. The beloved Italian cheese was first created by monks during the Middle Ages. The earliest reference to Parmigiano Reggiano appears in a deed written in Genoa, Italy dating back to 1254. It is thought that around that time, Benedictine and Cistercian monks from the Emilia Romagna region of Italy were working to develop a cheese that would resist spoilage and remain safely edible for long periods of time. They used salt from the nearby Salsomaggiore salt mines and milk from monastery farm cows to create Parmigiano Reggiano. By the 14th century, the cheese was being traded throughout the Italian region and by the 16th century, it was being sold in other parts of Europe. This widespread embrace of Parmigiano Reggiano was made possible because the cheese was engineered to be long-lasting and could handle harsh travel conditions that would cause other cheeses to spoil. As it became more and more popular, imitation products began to crop up. In 1612, the first Denomination of Origin was created by the Duke of Parma; this established rules and laws that producers had to follow in order for their cheeses to be designated as authentic. Protective status was later granted to Parmigiano Reggiano by Europe as a whole in 1992. Today, the cheese still needs to adhere to stringent regulations to be labeled as "Parmigiano Reggiano." For example, the milk used to make it must be sourced from closely monitored cows raised in specific regions of Italy and cheesemakers must adhere to age-old cheesemaking methods. In all, there are just around 300 dairies in Italy that produce the cheese. Parmigiano Reggiano remains one of the most beloved cheeses in the world today and it plays a key role in a number of Italian dishes.