Producers of authentic Parmigiano Reggiano have issued a warning that extreme heat across northern Italy is threatening the supply of parmesan cheese. The region, where the cheese is exclusively produced, has been experiencing temperatures above 40°C, leading to falling milk yields and rising energy costs.
Milk Production Drops by 10%
According to the Grocery Gazette, milk production has dropped by as much as 10% due to cows eating less in the sweltering heat. This directly impacts the amount of parmesan that can be made. Nicola Bertinelli, president of the Parmigiano Reggiano Consortium, stated: "If it doesn't rain, grass doesn't grow, hay cannot be produced and it's impossible to obtain the milk needed to make the cheese."
Impact on Quality and Ageing
The extreme heat also affects the quality of milk and the ageing process. Warehouses require more energy to maintain proper conditions for cheese that ages for at least 12 months, sometimes over three years. Producers fear that more frequent extreme weather could push up prices and reduce the volume and quality of cheese reaching supermarkets.
Strict Production Rules
Authentic Parmigiano Reggiano can only be produced in five Italian provinces: Parma, Reggio Emilia, Modena, Bologna (left of the Reno River), and Mantua (right of the Po River). Cows must be fed locally grown grass and hay, and each wheel is aged a minimum of 12 months under consortium rules.
