Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and parts of the regions of Mantua and Bologna, on the plains, hills, and mountains enclosed between the rivers Po and Reno. It is said that the climate of this area provides the ultimate environment and conditions that produce the best quality milk from the cows used to produce Parmesan. The cheese must be made and aged following strict guidelines by the Consortium, who are officially assigned the tasks of tagging the cheese after it has been inspected and found that it has made by following the specification for the PDO (Protected Designation of Origin).

During the aging process, the wheels of Parmigiano Reggiano are rotated and brushed regularly, and after 12 months have passed, they are inspected by the Consortium. With firm hammer blows, they assess whether or not there are cavities or defects within the wheels. This ancient procedure is called “beating”, and only an expert technician can “listen to” dozens of wheels in the space of an hour. Once all the inspections have been passed, each wheel receives the heat-applied brand of the Parmigiano-Reggiano Consortium that certifies the product’s complete compliance with the production regulations.