Heatwave Myths: Parmigiano Reggiano Cheese and Its Banking System Remain Unaffected

Social media buzz surrounding Italy’s extreme heat has led to exaggerated reports about effects on Parmigiano Reggiano cheese production and the regional bank storing its cheese wheels. According to tradition, this cheese is crafted under strict guidelines in Emilia Romagna, using milk from cattle nourished on local forage. The cheese is aged between 12 and 40 months.

Credito Emiliano S.p.A’s Magazini Generali delle Tagliate (MGT) accepts the cheese wheels as collateral for loans during their maturation period. This bank, established in 1953, is the largest in its kind. Recent claims depicted a potential “Great Parmesan Crisis” threatening both the cheese and its main cheese-holding bank.

THE FACTS: The cheese wheels are stored in cool conditions, unaffected by the heat. MGT, which holds 500,000 wheels worth 300 million euros (350 million dollars), reassured that operations remain stable.

MGT’s general manager, Giancarlo Ravanetti, noted a 30% rise in energy use to keep storage facilities cool. Despite soaring temperatures nearing 40 degrees Celsius, he insisted that neither the cheese nor their functionality was in jeopardy. He added that future heatwaves pose no foreseeable threat.

The bank has enhanced energy efficiency over recent years, updating two aging refrigeration units, enhancing thermal insulation, and installing photovoltaic systems with 1.5 MW capacity.

The Parmigiano Reggiano consortium, overseeing the cheese’s production, recognized the enduring challenge heat poses, as it can reduce milk yield by about 10%. Still, they assured that production is safe. Cows are fed with preserved forage, securing supply during dry spells, and 70% of supplier farms use systems ensuring cows’ comfort. The rest of the milk is sourced from cooler, elevated areas.