A Short History of a Protected Brand

One of our favorite parts of doing in-person markets around the Southeast is talking to customers about the difference between Parmesan and Parmigiano Reggiano, and then helping them understand the cost difference.

In short: Parmigiano Reggiano is the original parmesan cheese. It has been made in a small part of Italy for over 1,000 years, using only three ingredients: salt, rennet, and cow's milk. It is lactose-free, must be aged for more than 12 months, completely natural, and one of the highest quality cheeses in the world..which is why is also why it is quite expensive. It's a luxury brand!

So, when word got out about how good this cheese was, a lot of people tried to copy it and make it elsewhere. Often times, they tried to copy the texture and flavor, using lower-quality ingredients and processes, and then sell it for less. As a result, Parmigiano Reggiano needed to distinguish itself from its imitators, and it is now a protected brand.

Cheese can only legally be called Parmigiano Reggiano if it has been made and approved by certified Italian producers and regulators. If it is made elsewhere, outside of the regulated supply chain, it cannot be called Parmigiano Reggiano. It must be called something else, like parmesan or parmesan reggiano, because the quality cannot be guaranteed.

Is Your Cheese Parmigiano Reggiano or an Imitation?

The best way to tell is to look at the rind. The Parmigiano Reggiano Consortium puts a lot of information there, which is why we always recommend buying a cut with the rind on (you can use it in so many recipes, so it does not go to waste!)

1. Check for the classic Parmigiano-Reggiano pattern across the entire wheel. You should be able to see some of it on any piece you buy.
2. Ask your supplier which dairy the cheese comes from. Every wheel can be tracked back to a certified dairy. If they don't know, you cannot guarantee it is authentic. All of our wheels and cuts come from Dairy 358 in Reggio Emilia!
3. Look for the round Parmigiano Reggiano Consortium stamp in the middle.
4. Check for the development of white spots and salt crystals. If your cheese is perfectly smooth, it may be a sign that the cheese is very young and did not age long enough to become true Parmigiano Reggiano.