Parmigiano Reggiano, an emblem of the Italian gastronomic tradition, has its roots in the Middle Ages. It was at that time that Cistercian and Benedictine monks, in search of a cheese capable of lasting over time, created a unique product. Thanks to the salt from the salt pans of Salsomaggiore and the milk from the cows reared in the monastic granges, they obtained a dry cheese, large in size and ideal for long conservation.
The first evidence of its commercialisation dates back to 1200, with a notarial document drawn up in Genoa in 1254 mentioning ‘caseus parmensis’, a sign that it was already well-known outside the production area. In the 14th century, Parmigiano began to travel to Romagna, Piedmont, Tuscany and even the Mediterranean ports, consolidating itself as a valuable product.
During the 1400s, thanks to the contribution of feudal lords and abbeys, production increased in the plains of Parma and Reggio Emilia. The wheels grew in size, reaching up to 18 kg, and the cheese became an important economic resource for the territory. In the 16th century, turnari cheese factories sprang up, where the milk of landowners and sharecroppers was transformed into cheese, with a production system that was both economic and social.
The reputation of Parmigiano continued to grow, entering the recipes of the time and conquering new lands. In 1600, the Duke of Parma Ranuccio I Farnese officially recognised the importance of protecting this product, issuing an act defining the authorised production sites. This document, dated 7 August 1612, is considered the first step towards the modern Protected Designation of Origin (PDO).
Even during the most difficult periods, such as during the wars of the 1700s that marked the dukedoms of Parma and Modena, Parmigiano Reggiano maintained its central role in the local culture and economy. Its resilience and ability to adapt to the times have allowed this cheese to cross the centuries, consolidating itself as a symbol of excellence and authenticity.
Today, Parmigiano Reggiano is not just a food, but a living testimony to the history, tradition and ingenuity of a unique territory. Each wheel encompasses centuries of culture, passion and skill, making it an inimitable product appreciated all over the world.
