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The Italian cheese industry continued to perform strongly in early 2025, driven by firm export growth, resilient domestic consumption, and high farmgate prices, despite early signs of a production slowdown. According to the latest report from research firm Ismea, export volumes and values remain buoyant, with Italy consolidating its position as the...

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Tariffs may be making headlines, but at the recent Summer Fancy Food Show in New York—the largest specialty food trade event in the U.S.—the spotlight shifted to bigger ambitions. The Parmigiano Reggiano Consortium used the occasion to announce a new partnership with the New York Jets, which will officially kick off this September. But this isn't j...

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A wheel of parmigiano reggiano has been celebrated as “an authentic jewel of nature” after setting a longevity record for parmesan cheese. The still-edible 36kg wheel was one of the last made in 1998 by Romano and Silvia Camorani at their dairy in Poviglio, a small town near Parma in Italy’s northern Emilia-Romagna region. The parmesan, estimated t...

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Parmigiano Reggiano PDO recorded a historic €3.2bn in consumer turnover in 2024, up 4.9% from €3.05bn in 2023, despite geopolitical uncertainty and rising concerns over global trade restrictions. Volume sales rose 9.2% year-on-year, driven by solid growth in both domestic and international markets. Sales in Italy increased by 5.2%, while exports su...

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Fly into Bologna or Milan to take an epic road trip along the ancient Via Emilia that hosts a string of beautiful Italian cities stretched through Italy’s Food Valley. This is one of the planet’s culinary hotspots. Emilia Romagna slashes diagonally from the Adriatic lapping on Rimini’s beaches in the East, through the fertile plains by the River Po...

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Milk, salt and rennet. These three ingredients - as absolute as they are essential, as simple as they are basic - make up the recipe for an unrepeatable Italian gastronomic marvel: we are talking about Parmigiano Reggiano, also known as the "King of Cheeses". The white gold of Emilia Romagna has embraced countless palates since time immemorial; it...

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The Parmigiano Reggiano PDO Consortium has launched a campaign in the United States to help consumers differentiate this authentic Italian cheese from its imitators. Dubbed the “Pronunciation Challenge,” the initiative, led by Canadian chef and television host David Rocco, invites Americans to test their ability to pronounce “Parmigiano Reggiano” c...

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In April of 1254, a widow in Genova gives her house to the monastery of San Pietro di Prà for an intriguing sum: 50 lire of Genovese money and an annual supply of a certain amount of “casei paramensis,” otherwise known as “formaggio parmigiano.”  For those of us whose idea of Italy is inextricably intertwined with Parmigiano Reggiano, which may in...

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The Parmigiano Reggiano PDO Consortium recently joined the National Italian American Foundation (NIAF) gala in Washington, D.C., underscoring calls for deeper Italy-U.S. ties amid growing geopolitical and trade challenges. Representing the interests of over 20 million Italian-Americans, the NIAF event drew around 1,000 guests, including prominent f...

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First things first: “Parmigiano Reggiano” cheese is not the same thing as “Parmesan.” Except when it is. This may sound like a riddle, but it’s not—and the distinction will be clear by the time you finish reading this deep dive into everything you’ve ever wanted to know (and hadn’t thought to ask) about Parmigiano Reggiano cheese. That includes sev...

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