Extreme heat puts Italy’s famous Parmesan industry under growing pressure

Italy’s famous Parmigiano Reggiano cheese industry is facing one of its toughest challenges as extreme summer temperatures continue to affect farms across the Emilia Romagna region. Farmers and producers say record breaking heat is reducing milk production, increasing operating costs and creating new risks for a tradition that has been passed down for more than 800 years. As temperatures climb above 40 degrees Celsius, producers are working harder than ever to protect their cattle and preserve the quality of one of Italy’s best known food products.

In the past, farmers only needed to leave barn windows open during summer nights to keep cows comfortable. Today, those windows remain open throughout the day and night because of the intense heat. Many farms have also installed powerful fans and water mist systems to cool their animals. While these measures help reduce stress on the cattle, they have also caused electricity bills to rise sharply.

Nicola Bertinelli, president of the Parmigiano Reggiano Consortium, said high temperatures directly affect both the quantity and quality of milk. He also manages his family’s dairy farm near Parma, which has been operating since 1895. According to him, cows eat less during heatwaves, spend more time resting and produce up to 10 percent less milk. Since Parmigiano Reggiano is made using only milk, salt and rennet, any reduction in milk supply has a major impact on production.

The strict rules surrounding Parmigiano Reggiano make the situation even more difficult. Authentic cheese can only be produced in five provinces, most of them located in Emilia Romagna. Farmers are also required to feed their cattle only with locally grown grass and hay. When rainfall decreases because of extreme weather, grass does not grow properly and farmers struggle to produce enough hay. This creates another challenge in maintaining a steady supply of high quality milk.

The effects of rising temperatures continue long after the cheese is produced. Parmigiano Reggiano wheels must mature for at least one year and in some cases for up to three years before they are ready for sale. During this period they are stored in climate controlled warehouses where stable temperatures are essential. Managers of these storage facilities say recent heatwaves have increased daily electricity consumption by around 30 percent as cooling systems work continuously to protect the valuable cheese.

Credito Emiliano’s storage company, which manages more than half a million wheels of Parmigiano Reggiano worth over 300 million euros, has invested in more efficient cooling equipment, better insulation and renewable energy to reduce costs. Even with these improvements, keeping the warehouses at the right temperature has become increasingly expensive.

Quality inspections also remain an important part of the process. Every wheel is carefully examined using modern technology such as X ray scanning before experts inspect it by hand. Specialists tap each wheel with small hammers to detect hidden flaws that may have developed during the ageing process. Producers say human expertise continues to play a vital role despite advances in technology.

The Parmigiano Reggiano industry generates around 4.5 billion euros in annual revenue and supports thousands of jobs across the region. More than half of its sales come from exports, with the United States remaining its largest international market. Industry leaders warn that if extreme weather continues to become more frequent, production costs will rise further and the long term future of the famous cheese could come under greater pressure. They hope future generations will continue to enjoy a product that has been part of Italy’s history for centuries.