Parmigiano Reggiano Timeline

First indications of the presence of Parmigiano cheese go Back to 1200.

Octagonally shaped cheese plants, typical of the Reggiano assume an architectural shape of great beauty.”La grande cuisine” in France diffuses use of Parmigiano cheese world wide.

In the Parma and Reggiano territory dairy production Increases. The ‘maggengo’ cheese between Spring and Summer is considered to be the best of the year. Parmigiano Can be found at Renaissance court banquets.

Parmigiano cheese spreads all over Europe. A cheese plant of the time produces on average 2.00 – 3. kg of cheese per year with the summer forms weighing about 16kg each. Parmigiano is cited by the most famous cooks of the time as a condiment for either pasta or a dessert.

Commercial development brings the first official document concerning safeguarding of the origin of Parmigiano cheese in 1612.

Transformation of the productive structure begins: passage from the great cow sheds and herds of the nobles to rural cheese plants where milk received from various suppliers is transformed.

Octagonal cheese plants, typical of the Reggiana area, are architecturally very attractive. The French ‘haute cuisine’ advocates use of Parmigiano world wide.