Parmesan cheese, known as Parmigiano-Reggiano in its authentic form, originated in the Middle Ages (around the 12th–13th century) in the northern Italian region now comprising parts of Emilia-Romagna and Lombardy, specifically around the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (south of the Po River).
A 1254 notarial document from Genoa mentions “caseus parmensis” (cheese from Parma), and similar references appear in Parma and other cities.
It was originally produced by Benedictine and Cistercian monks in the area between Parma and Reggio Emilia, the heart of Italy’s “Food Valley” and the historic Emilia region, located along the ancient Via Aemilia. This fertile Po River plain area features rolling hills, castles, and historic villages like Colorno and Fontanellato who developed the technique of making large, hard, long-aging wheels, which help preserve milk in a region with hot summers and limited refrigeration to ensure even aging as well as for for efficient, historic transportation (rolling). The circular shape prevents mold from accumulating in sharp corners, allows for a consistent rind to form, and helps maintain a balanced moisture level throughout the cheese during maturation.
The cheese’s characteristic large wheels (about 84–100 lbs/ 38-45 kg each), granular texture, and ability to age for years were innovations that made it famous and valuable for trade across Europe as early as the 14th century (e.g., mentioned by Boccaccio in the Decameron, c. 1350).
Since 1996, Parmigiano-Reggiano is a Protected Designation of Origin (PDO) product in the EU.
Only cheese made in the defined geographic zone, following strict traditional methods (raw cow’s milk, natural whey starter, no additives, minimum 12 months aging) can legally be called Parmigiano-Reggiano.
The term “Parmesan” is the anglicized/generic name and is used globally (especially in the U.S.) for similar hard grating cheeses, often with different production rules.
Here is one website that we think you will find interesting.
The website devoted to Parmesan (parmigianoreggiano.com) is in Italian….the English version is not active….it refers to itself as “still aging”…..quite a play on words!