How Many Kinds of Parmigiano Reggiano Are Out There?

Is There More Than One Type of Parmigiano Reggiano?

There are extremely strict laws governing what kind of cheese can be called Parmigiano Reggiano. In theory, the answer to the question is simple: there is only one true Parmesan cheese — the one produced within the official Parmigiano Reggiano PDO (Protected Designation of Origin) area.

In practice, however, the story is a little more nuanced. While all genuine Parmigiano Reggiano proudly bears the PDO stamp and comes from the same protected zone — including Parma, Reggio Emilia, Modena, Mantua, and Bologna — there can be significant differences in aroma, texture, flavour, and price between cheeses that are all legally identical.

Visitors who want to understand these differences firsthand often choose to explore a working dairy on a Parmigiano Reggiano cheese factory tour, where these variables are explained directly by producers.

Why Parmigiano Reggiano Can Taste Different

There are around 420 dairies operating within the PDO region, supplied daily by more than 4,000 farms. With so many producers, some variation is inevitable. Factors such as season, altitude, cattle breed, and the skill of the cheesemaker all influence the final result.

Another crucial element is maturation time. Although Parmigiano Reggiano must age for a minimum of 12 months, many wheels mature for 24, 30, or even 36 months, undergoing dramatic changes in texture and flavour.

Key Factors That Influence Parmigiano Reggiano

Maturation

At 12 months, Parmigiano Reggiano is pale straw-coloured with a delicate balance of sweetness, acidity, and saltiness. It has a light grainy texture and a clean, nutty aroma — Parmigiano is never a pungent cheese.

By 18 months, protein crystals become more pronounced, the colour deepens slightly, and the flavour grows more savoury with subtle fruity notes.

At 30 months and beyond, the cheese reaches full maturity: a deep golden colour, firm texture, abundant crystals, and complex flavours ranging from dried fruit to spice and wood. The rind becomes extremely hard at this stage.

Altitude

Milk produced at higher altitudes comes from cows grazing on richer alpine grasses and drinking purer mountain water. This results in Parmigiano di Montagna, often prized for its deeper, more aromatic profile.

Season also plays a role: cheeses made in spring and autumn are widely considered superior due to higher-quality pasture. Each wheel is date-stamped, allowing knowledgeable buyers to select cheeses from preferred periods.

The Herd

Parmigiano Reggiano relies on cows bred for milk quality rather than quantity. The traditional Alpine Brown breed is highly valued, especially in mountainous areas.

In recent years, the historic Rossa di Parma (red cow) has made a comeback. Native to the region, these cows produce exceptionally rich milk, ideal for high-quality Parmigiano Reggiano, albeit in smaller quantities.

So How Many Types of Parmigiano Reggiano Exist?

Legally speaking, there is only one Parmigiano Reggiano — cheese produced within the PDO area and following strict production rules.

In reality, however, variations in maturation, altitude, herd, and craftsmanship mean that no two wheels are truly identical. This is precisely what makes Parmigiano Reggiano one of the most fascinating cheeses in the world — consistent in standards, yet endlessly expressive in character.