The collaboration will spotlight Parmigiano Reggiano’s rich history, artisan production methods, and versatile culinary applications via carefully curated content, original recipes, and editorial on Giadzy. …
For the PDO, it was a year of great challenges: dairies and commercial operators placed on the market the largest production, that of 2021 (4.1 million wheels), in a context linked to the macroeconomic uncertainties caused by international conflicts and the inflationary trend that reduced the purchasing power of families. Despite these premises, 2023 was a positive year. …
Founded in 1934, the Consortium’s efforts throughout the last century include quadrupling Parmigiano Reggiano production and working to promote the Made in Italy designation globally, according to the business. Most recently, the cheese’s export quota has reached 47 percent. …
In short: Parmigiano Reggiano is basically the cheese equivalent of Champagne. According to a particular consortium that specifies the hows and whys of the making of protected products (other notable protected cheeses of the world include Gruyère, Comté, and Stilton), you can only name these products if they were produced in that area, under strict regulations, and inspected by the governing organizations overseeing those protected regions. Anything else is just “sparkling cheese,” so to speak. …
Italy’s renowned parmigiano reggiano, favoured for finishing off bowls of pasta and rocket salads, is one of the most counterfeited cheeses in the world. Now its manufacturers have found a new way to hit back against the lookalikes: by adding microchips. …
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