Extreme heat in Emilia-Romagna is hitting Parmigiano Reggiano production by lowering cows’ milk yield and quality when temperatures rise above 40°C, forcing constant cooling and higher energy costs.

The Parmigiano Reggiano industry accounts for about $5.15 billion in annual revenue, supports thousands of local jobs, and more than half of its global 2025 sales were exports led by the United States.

More than 500,000 cheese wheels, worth over 300 million euros, are stored in two MGT warehouses in the region, highlighting the scale of storage needs.

Industry leaders stress the importance of preserving tradition and quality while adopting new technologies to reduce energy use and protect product integrity.

Executives caution that further extreme weather could squeeze margins and disrupt supply, underscoring the tension between long-standing methods and modern resilience investments.

Quality control remains rigorous with weekly inspections and X-ray scans of wheels, complemented by expert tactile checks to detect ageing defects.

Each wheel undergoes X-ray scans and regular tapping by specialists, illustrating the blend of high-tech and traditional expertise in quality assurance.

The aging process, typically 12 months to several years, is sensitive to heat, making consistent quality control crucial.

Efforts focus on preserving traditional methods while navigating financial pressures and climate-change challenges.

Industry figures reaffirm commitment to Parmesan Reggiano’s longevity and educational emphasis on preserving its 800-year history for future generations amid environmental challenges.

The article highlights Parmigiano Reggiano’s long regional heritage, stressing collective efforts to safeguard the product for future generations.

Despite hurdles, leaders emphasize the human factor, ongoing quality inspections, and continued investments to sustain standards and prevent production declines.