The maturation cycle

The silence of the King

The silence of the KingThe cheese wheels are laid out in long rows in the silent maturation rooms. The cheese is allowed to rest on wooden tables where the outside of the cheese dries forming a natural crust without being treated in any way and therefore remaining perfectly edible. The story of Parmigiano-Reggiano follows the natural rhythm of the seasons:  the minimum maturation time is 12 months, and only at this point can it be decided if each individual cheese is worthy of the name it was given at its birth.

Quality control

Quality ControlThe experts of the Consortium examine each cheese one by one.
After the Control Body’s inspection, a mark is fire-branded onto the individual cheeses  which meet the requirements of the Protected Designation of Origin (PDO).

All identifying marks and the dotted inscriptions are removed from any cheeses which do not meet the PDO requirements.


Absolute guarantee

Absolute GuaranteeThe moment of selection certifies an absolute guarantee for the product, the most important for the consumers.
The cheeses which are sent for sale to the consumer as fresh (a term which may sound curious for a product which has been maturing for a year) will have parallel lines engraved on them which render them immediately recognizable by the consumer: this Parmigiano-Reggiano is called mezzano.
When the cheese has matured for 18 months, the mark Extra or Export can be added. A system of colored seals help the consumer identify the level of maturation of the pre-packaged products available in retailers.

Parmigiano-Reggiano cheese

Parmigiano-Reggiano CheeseDuring maturation, Parmigiano-Reggiano gains its typical granular structure, and when cut it into slivers, it becomes crumbly and soluble.
Delicious, easy to digest and with a host of nutritional benefits, Parmigiano-Reggiano always exceeds expectations.