Extreme heat threatens the heart of Parmigiano Reggiano production

Drafted on 13 July, updated on 14 July 2026

“Extreme heat affects both the quality and quantity of milk,” said Nicola Bertinelli, president of the Parmigiano Reggiano Consortium, who also runs the dairy business his family founded in 1895 on the outskirts of Parma…

With temperatures exceeding 40 degrees Celsius (104 degrees Fahrenheit), cows spend more time lying down, eat less and produce up to 10 per cent less milk – one of the only three ingredients in Parmigiano, alongside salt and rennet.

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