Cheeses of Reggio Emilia
The second half of the cheese's name: a city whose hills and plain hold some of the oldest Parmigiano Reggiano dairies.
Made, aged and sold here
Best time: April to June and September to October.
Reggio Emilia lies on the Via Emilia between Parma and Modena, and its name forms the second half of Parmigiano Reggiano. Local tradition places the cheese's origin in the Middle Ages, among Benedictine and Cistercian monks who drained and farmed the plain between the two cities, and the village of Bibbiano claims to be its birthplace. The consortium that protects the cheese is based in the city.
Plain and mountain cheese
Dairies on the plain, in the hills and in the Apennines above Reggio all make Parmigiano Reggiano. Wheels from the mountains can carry a special label. Some dairies keep herds of Vacca Rossa, the red cows of Reggio, whose milk is made into a separately labelled cheese. In local kitchens the cheese goes into cappelletti, erbazzone and on every plate of pasta.
City and hills
Reggio Emilia has squares lined with arcades, a cathedral and the Sala del Tricolore, where the Italian flag was first adopted in 1797. In the hills south of the city stand the castles of Matilda of Canossa, a powerful medieval countess, and the land around them is dotted with dairies and vineyards making Lambrusco.
A trail idea for Reggio Emilia
- Piazza Prampolini The cathedral square in the heart of the city.
- Bibbiano The village that claims the birthplace of the cheese.
- A hill dairy Visit a dairy in the Canossa hills where tours are offered.
- Canossa castle The ruined castle of Matilda above the valley.
Written by the EveryCheese desk with AI assistance. Background: "Reggio Emilia" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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