Parmigiano Reggiano's origins go back to the Middle Age and are generally collocated around XII century.

By Benedictine and Cistercian monks of Parma, Reggio Emilia and thanks to the abundance of water flows and wide pasture, the production of a hard cheese soon widespread in this zone near Emilia: it was obtained with the milk working in big boilers. Since 8 centuries Parmigiano has been produced in the same way: the evening skimmed milk and the morning whole milk are rapidly worked with really precise times, paying an extraordinary attention to temperatures, curd breakage and shape dressing.

The cheese is produced in the provinces of Parma, Reggio Emilia, Modena, in Bologna on the left side of the Rhine river and in Mantua on the right of the Po river.

The shape presents the numeric matrix of the production cheese factory, year and month and the applied trademark of the Consortium Parmigiano Reggiano which ensures the product quality and authenticity.