Heatwave drives up Parmesan production costs

Extreme heat is pushing up production costs for Parmigiano Reggiano, the original Italian Parmesan cheese, according to a Reuters report cited by Danish broadcaster DR.

Nicola Bertinelli, head of the Parmigiano Reggiano consortium and owner of a century-old dairy near Parma, said high temperatures degrade milk quality and reduce yields. Cows lie down more and eat less in heat exceeding 40°C, cutting milk production by up to 10%.

Drought further strains supply, as dry conditions prevent grass growth and hay production, making it harder to source the milk needed for cheese.

Storage costs are also rising. Giancarlo Ravanetti, director of two aging warehouses run by Credito Emiliano’s Magazzini Generali delle Tagliate, reported a 30% increase in daily energy use during this summer’s heatwaves to maintain the required conditions for aging the cheese wheels, which must mature for at least 12 months.

Parmigiano Reggiano can only be produced in five designated provinces, including Emilia-Romagna.