Kosher Parmigiano Reggiano: Authentic Certified Cheese from Emilia-Romagna

For most of its history, authentic Parmigiano Reggiano was off-limits for observant Jews. The problem was not the milk — it was the rennet. Traditional production uses an enzyme derived from calf stomachs which, under kashrut (Jewish dietary law), cannot be mixed with dairy. For decades, the only “kosher parmesan” available was processed cheese with no meaningful connection to the real thing. That changed in 2015, when the first PDO-certified kosher Parmigiano Reggiano was produced at a dairy outside Parma.

Why kosher certification is difficult for Parmigiano Reggiano

The rennet used to solidify Parmigiano Reggiano milk comes from the stomach lining of slaughtered calves. Under kashrut, meat-derived products and dairy cannot be mixed — which means the rennet must be processed under strict conditions that prevent any cross-contamination. This requires a separate certified supply chain for the rennet itself, independent of the standard dairy operation.

Beyond the rennet, the entire production process must be supervised. A mashgiach — a trained Jewish inspector — is present from milk collection through to the aging room. For Chalav Yisrael certification, that supervision begins at the farm: a Jewish observer must witness the milking to confirm no non-kosher milk enters the supply.

The kosher producers

Bertinelli

The Bertinelli farm sits in the hills around Noceto, south of Parma. The family has been producing Parmigiano Reggiano on the same land since 1895. In 2015, Nicola Bertinelli launched the first PDO-certified kosher Parmigiano Reggiano — a significant undertaking that required overhauling the entire supply chain, from the farms supplying milk to the rennet source to the aging protocols.

The cheese holds two certifications: OK Kosher Certification, with Chalav Yisrael and Kosher for Passover designations. It is aged a minimum of 18 months. A mashgiach oversees every stage of production.

One note on certification standards: the Orthodox Union (OU) has issued guidance stating that Parmigiano Reggiano made with animal rennet does not currently meet OU standards. The OK Kosher certification operates under different criteria and remains valid for Bertinelli’s product. Buyers who follow OU as their benchmark should be aware of this distinction before purchasing.

Caseificio Colla

Caseificio Colla, also based in Emilia-Romagna, produces a kosher line under the Gran Duca label, certified by a Chabad rabbi based in Milan. It was one of the original two dairies to launch a kosher production line in 2015.

Where to buy kosher Parmigiano Reggiano

In Italy, Bertinelli’s kosher Parmigiano Reggiano can be sourced directly from the farm. Internationally, it is available through a small number of specialist retailers:

• kosherparm.com — the most dedicated source, with wedges and whole wheels available for international shipping
• Eataly — 200g wedges in selected stores
• supermarketitaly.com — wedges and larger formats
• forevercheese.com — wedges

Visiting the region

Parmigiano Reggiano is produced across a defined zone — Parma, Reggio Emilia, Modena, and parts of Mantova and Bologna. Most dairies run morning tours where visitors can watch the production process firsthand, typically between 8 and 10am when the cheesemaking is underway. If you are planning time around Modena, the Modena food guide covers dairy visits alongside the city’s other producers. For a guided experience that combines Parmigiano Reggiano with Parma ham, traditional balsamic vinegar, and fresh pasta, the Foodies’ Delight food tour takes in the full range of Emilia-Romagna’s signature products in a single day.