For 12 years, annual competitions called ‘Palio del Parmigiano Reggiano’ have been held throughout parts of the PDO area of origin. Each dairy can participate by registering a sample of 24-26 month aged Parmigiano Reggiano, which is evaluated by a jury composed of certified tasters from the APR (Associazione Assaggiatori Parmigiano Reggiano). …
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. …
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