The history of Parmesan begins in the 12th century and is closely linked to the Benedictine and Cistercian monasteries in the territories of Parma and Reggio Emilia. Within these monasteries, the first dedicated cheese factories were established for the production of this special hard and long-aged cheese. Initially, it was called “Caseus Parmensis.”

One of the earliest literary testimonies is found in Giovanni Boccaccio’s Decameron, where the land of Bengodi is described, including a mountain entirely made of grated Parmesan cheese. People on top of the mountain were busy making macaroni and ravioli, cooking them in capon broth, and then throwing them down. The more one caught, the more they had.

The first official certification dates back to 1612 when Duke Ranuccio I Farnese, to protect Parmesan, which was already being traded in the rest of Italy, had a document drawn up listing its main characteristics.

The renowned French playwright Molière had a strong liking for Parmigiano Reggiano. In 1673, weakened and near death from tuberculosis, he even requested a piece of it.

Parmigiano Reggiano doesn’t contain lactose or galactose, making it one of the few cheeses that even lactose intolerant individuals can enjoy without any problems.

Pairing should be influenced by the aging process. For example, a 12-month Parmesan, being very young, is easy to cut and ideal for appetizers. A 24-month one is suitable for soups and first courses, while a 60-month Parmesan pairs perfectly with raw ham.

To mark the authenticity of the product, various inscriptions, including the dotted name and the DOP and Consortium for Protection writings, are impressed onto the forms using a marking strip called “fascera marchiante” – a thin plastic band with raised letters.

The salting of Parmigiano is done through brining before the aging process begins. Each form is left in a water and salt solution for about twenty days. During this time, the cheese maker turns and checks it daily.

A key role in the production process of Parmigiano Reggiano is played by the “battitore” (beater), equipped with specific tools such as the percussion hammer, screw needle, and trowel. The beater evaluates the internal structure and identifies any defects.