A guardian of Italian excellence and know-how
Who is it?
Founded in 1934, the Parmigiano Reggiano Consortium brings together producers and ripeners of this PDO cheese, produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Responsible for guaranteeing its authenticity and protecting the PDO, the Consortium ensures respect for traditional methods and promotes this world-renowned Italian emblem.
Which cause?
Protecting, defending and promoting this cheese and its typicality. The Parmigiano Reggiano Consortium is committed to making this exceptional cheese, an icon of Italian gastronomic heritage, known throughout the world. With international demand constantly on the rise, the challenge of authenticity is crucial. The Consortium ensures that each wheel produced in the 292 cheese dairies in the area of origin preserves the cheese’s unique identity. At birth, each cheese wheel receives a mark of origin: the famous dotted lines and a casein plaque. What’s more, each wheel is closely examined around the 12-month ripening period. 63,770 tonnes of cheese were exported in 2023.
What strategy?
To boost awareness of Parmigiano Reggiano PDO, we are developing a three-pronged strategy for the Consortium: anchoring this cheese in the habits of the French by distributing seasonal recipes designed to integrate it into everyday cooking, immersion in Emilia-Romagna through trips to its region of origin immersing journalists in the authenticity and know-how of Parmigiano Reggiano producers, and exclusive experiences (workshops with chefs Manon Broutée and Guillaume Sanchez, masterclasses with Xavier Thuizat, France’s Best Sommelier, or an exceptional jury for the 90th anniversary at the Italian Embassy).
What results?
The actions carried out in 2023 generated over 200 media spin-offs, reinforcing the reputation of Parmigiano Reggiano PDO as an exceptional product. With a targeted strategy, the events reached general, lifestyle and culinary media, consolidating its place as a must-have of Italian gastronomy in France.
