One of the symbols of Italian delights, Parmigiano Reggiano is a cooked, hard, granular cheese from Parma that is produced from cow′s milk and has aged 12–36 months.

The area where this cheese is made includes the provinces of Parma, Reggio Emilia, Modena, Mantua (up to the area to the right of the Po River) and Bologna (only to the left of the Reno River). The name is legally protected and, in Italy, exclusive control is exercised over the cheese′s production and sale by the Parmigiano-Reggiano cheese Consorzio, which was created by a governmental decree. Each wheel must meet strict criteria early in the ageing process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for ageing. Because it is widely imitated, Parmigiano-Reggiano has become an increasingly regulated product, and in 1955 it became what is known as a certified name. 

About 3 million whole cheeses are produced every year. They are sold in Italy and exported to 48 countries around the world. They are made by several small creameries - at least 420 according to recent estimates by the Associated Consortium. Each creamery collects the milk from a few cowsheds and makes no more than 20 whole cheeses per day. 

This is the secret to quality Parmigiano Reggiano - the quality that has remained the same for 8 centuries and involves making the cheese based on ancient methods and a tradition dating back to the 12th century.