Extreme heat is threatening Italy's Parmigiano-Reggiano production in its traditional heartland. The heat is affecting dairy cows, which respond by spending more time lying down and eating less, resulting in reduced milk production. According to industry sources, cows can produce up to 10% less milk under these conditions.
Milk is one of only three essential ingredients in Parmigiano-Reggiano cheese production, alongside salt and rennet. The reduction in milk output therefore has direct implications for the volume of cheese that can be produced in the region.
The situation represents a significant threat to a major Italian agricultural product and protected designation of origin cheese that relies on specific regional production methods and ingredient standards.
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