Parmigiano Reggiano Kosher, the first form of which was cut on 27 October 2015, at EXPO, inside the Israel Pavilion, is a cheese that reconciles the Parmigiano Reggiano DOP disciplinary with the severity of Kasherut, the Jewish legislation on food. , based on the interpretation of the Torah.

Produced every day under the watchful eye of a supervisor (called mashghiah) of the Jewish religion, who is present throughout all stages of the production process from the beginning, following the loading of milk on trucks headed from the stables to the dairy, so as to guarantee that it comes only from Kosher certified facilities and from the milking of cows "suitable" for Kosher production.

It is distinguished by the exclusive use of Kosher certified liquid calf rennet, produced according to extraction methods that exclude contamination with any meat residues.

The only direct intervention of the supervisor in the cheese production phases is the distribution of the rennet in the "boilers", large "pots" in which the milk is cooked.