Good to Know

With its history of some 800 years, Parmigiano Reggiano is unanimously considered the king of cheeses. It is rich in protein, vitamins, minerals and is naturally lactose-free.

Proteins are the essential component of the product and have a high biological value, because they contain essential amino acids which, in branched form, are easily assimilated. Thanks to the enzymes it contains, Parmigiano is highly digestible.

Fats consist mainly of medium- and short-chain fatty acids, absorbed directly by the body and sent to the liver and muscles for immediate use.

Parmigiano Reggiano is a genuine food, rich in history and tradition, that can be part of a varied and balanced diet.

Vitamins are non-energy chemical substances needed to meet the body’s requirements, which must be taken in from outside. Vitamin content (in μg) of 100g of Parmigiano Reggiano:

* Average values of 10 samples  ·  ** Average values of 60 samples

Calcium content: 1,160 mg per 100 grams. Reference levels by age group:

Many people believe that Parmigiano Reggiano and Grana Padano are the same thing. In fact the production technology is very similar, but there are substantial differences in aging and in the cows’ feed.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua, where the cows are fed only with forage produced in the area.

The Brown Swiss cow appeared in the Parma area around 1870. These animals adapt very well to different climates and are chosen by those who want higher-quality milk: on average they produce less than Friesians, but the cheese yield is significantly higher.