NIAF & Parmigiano Reggiano Partnership

Celebrating Italian Excellence and Heritage

Our Partnership

The National Italian American Foundation (NIAF) and the Consorzio del Formaggio Parmigiano Reggiano have established a special partnership to promote Italian culinary excellence and heritage. This collaboration showcases one of Italy’s most treasured products while strengthening the cultural ties between Italy and the United States.

With the United States being Parmigiano Reggiano’s largest foreign market, importing 16,286 tons (+13.4% increase over the previous year), the Consortium is investing in an expanded American presence. Through this partnership, NIAF is proud to help share the rich history and unparalleled quality of authentic Parmigiano Reggiano with the over 20 million Italian Americans and countless food enthusiasts across the United States.

Why Parmigiano Reggiano?

Parmigiano Reggiano is not just cheese; it’s a cultural icon with a history spanning over 900 years. Made with just three ingredients—milk, salt, and rennet—it embodies the highest standards and represents the purest expression of Italian quality, flavor, and tradition.


Centuries of Tradition

The methods used for making Parmigiano Reggiano have remained largely unchanged for almost a thousand years. Each wheel is crafted by skilled cheesemakers who interpret milk every day and transform it according to tradition while enhancing its distinctive indigenous microflora.

Protected Designation of Origin

Authentic Parmigiano Reggiano can only be produced in a specific geographical area comprising the provinces of Parma, Reggio Emilia, Modena, Mantua (right bank of the Po river), and Bologna (left bank of the Reno river), in strict compliance with established standards.

A Nutritional Powerhouse

Parmigiano Reggiano is naturally lactose-free and offers intrinsic qualities such as high digestibility, a rich supply of bioavailable calcium, essential minerals like phosphorus, and the complete absence of additives and preservatives. Thanks to these characteristics, it serves as a valuable staple in a healthy daily diet for people of all ages.

Strictly Regulated Production

Parmigiano Reggiano must be made with completely natural ingredients, using a centuries-old process, in a strictly defined geographical area of Italy. Each wheel is inspected and branded with identifying marks that guarantee its authenticity.

Superior Milk Quality

The milk used for Parmigiano Reggiano comes only from cows that are primarily fed locally grown forage, grass, and hay. The use of silage, fermented feed, and animal flour is strictly prohibited, preserving the natural flavor profile of the cheese.

Legal Protection

Within the European Union, the name "Parmesan" legally refers exclusively to Parmigiano Reggiano PDO. Outside the EU, "Parmesan" may refer to cheeses inspired by, but not equivalent to, the original Italian product.

The Biodiversity Behind the Cheese

The milk comes from cows nourished by the diverse flora of the Parmigiano Reggiano area of origin, giving the cheese its unmistakable character. Historically, three main breeds were used:


Italian Frisona

This is the most common breed among Parmigiano Reggiano producers. Imported from Holland, it is known as Friesian because the original stock is found in the Dutch region of Friesland. The first cattle were brought to Italy at the end of the 19th century. In the 20th century, cattle from Italian breeding farms were introduced and the breed, now acclimated, became known for to its high productivity thus becoming the most widespread milk-producing breed in Italy and the Parmigiano Reggiano area of origin.


White Modenese

This is a triple-attitude breed, as in the past it provided considerable help in the fields as well as in the production of milk and meat. It derives from golden-coated cattle, similar to the Reggio Red cow, cross-bred with grey cattle of the Podolic group. Its milk is particularly suitable for the production of Parmigiano Reggiano and for cheese making, thanks to the optimum ratio between fat and protein percentages, and to the high content of K-casein, which favours a fast and more lasting milk curdling. It is a Slow Food presidium.


Brown Cow

The introduction of the brown breed in the Parma area dates back to the mid-18th century, even though 16th and 17th century documents already mention cattle with a brown coat. These were probably of Swiss origin and brought over from Lombardy. These cows proved valuable because they were rural and meek, suited to work in the fields. Over the years, the brown breed became known for its production of milk, whose rheological characteristics make it highly suitable for cheese-making thanks to its high casein and fat content.


Vacche Rosse

Until just after the Second World War, there were cows with a reddish coat in the traditional barns of courtyard farms. These served a triple purpose. The breed dates back to the year 1000, probably in Pannonia, today’s Hungary. Its milk is rich in protein, in particular casein, calcium, and phosphorus, and it has optimal cheese-making characteristics: the right amount of cream rises to the surface, the milk clots quickly, the curd is firm and elastic and the dairy yield is high. The Reggiana Breed Association has established that 24 months is the minimum maturation time for this cheese.

Discover More About Parmigiano Reggiano

Visit the official Parmigiano Reggiano USA website to explore the rich history, production methods, nutritional benefits, and culinary applications of this extraordinary cheese.

Visit Parmigiano Reggiano USA