Take a full wheel of Parmigiano Reggiano. Everything you could wish to know about its origin and history is already inscribed in its rind.
As soon as it is taken out of the boiler, the wheel is placed in a dotted band, which has the characteristic 'Parmigiano Reggiano' and the serial number, which specifically identifies the dairy of production, stamped on the rind. From the website of the Consorzio di Tutela del Parmigiano Reggiano it is possible, by entering the serial number stamped on the rind, to verify the dairy of production.
More than 300 dairies belong to the Parmigiano Reggiano Consortium. Most are located in the province of Parma, the second largest province in terms of number of dairies is Reggio Emilia.
A distinguishing characteristic of Parmigiano Reggiano from Reggio Emilia is the serial number.
The serial numbers are normally composed of four digits; only the dairies in the province of Reggio Emilia have a serial number composed of three digits. For example, Parmigiano Reggiano produced by the Caseificio Agricolo del Milanello, located in Campegine (RE), has serial number 257.
