The Parmesan Cheese is a unique and extraordinary product that can be defined the symbol of the Emilia Lands. The origins of the Parmesan Cheese date back to the Middle Ages around the XII century. The first tollbooths appeared atthe Benedectine and Cistercian Monasteries in Parma and Reggio Emilia: thanks to the abundance of waterways and rich pastures, the production of a hard, granular cheese began spreading in this limited area in Emilia. It is obtained through the milk processing in large cauldrons.
Today, the Parmesan Cheese is made with the same ingredients that were used nine centuries ago, in the same places, with the same expert procedures. The master dairymen, now as before, continue to produce this cheese with the excellent milk of the area, natural rennet, salt and no additives, in a traditional way and with the same passion and loyalty. The present situation of the Parmesan Cheese is that of about 380 small cheese factories in the area that are representatives of about 3500 farmers-milk producers who are recognized by the law for their will to preserve the processing methods and the excellent quality of the cheese. This is the story of how the guarantee of genuineness of the Parmesan Cheese is absolute today and regulated by precise rules.