Parmigiano Reggiano is produced with different degrees of maturation: fresh milk is processed at 3 in the morning the day after collection, and the cheese wheels remain in brine for around 21 days before being transferred to the maturation plants, where they sit for between 12 and 30 months.
The Parmigiano Reggiano trademark can only be affixed to cheese that has been produced, transformed and processed in the origin area according to ancient handmade, traditional methods, defined by strict regulations, which require precise production techniques, controlled cattle feeding and rules for qualitative selection. The cheese can only be branded after ageing for a minimum of twelve months.
