Full Breakdown
Heatwave Threatens Italy’s 800-Year-Old Parmigiano Reggiano Industry
7/13/2026, 9:37:09 PM
Direct Impact on Production
During July 2026, temperatures across Emilia-Romagna repeatedly exceeded 40 °C (104 °F). Cows in the region’s dairy barns are forced to keep windows open around the clock, and many farms have added large fans and water-mist systems. According to Nicola Bertinelli, president of the Parmigiano Reggiano Consortium and operator of a family dairy founded in 1895 near Parma, the heat causes cows to lie down longer, eat less, and produce up to 10 % less milk—the single essential ingredient in authentic Parmigiano Reggiano. The cheese’s strict PDO rules require milk from cows fed only locally grown grass and hay, so drought-related feed shortages further jeopardize supply.
Economic Scale and Key Figures
The Parmigiano Reggiano sector generates an estimated €4.5 billion ($5.15 billion) in annual revenue and employs thousands in the Emilia-Romagna region. More than 500,000 wheels—valued at over €300 million—are aging in two climate-controlled warehouses operated by Magazzini Generali delle Tagliate (MGT), a unit of Credito Emiliano, in Reggio Emilia and Modena. During the peak of the 2026 heatwave, MGT reported a ?30 % rise in daily electricity consumption as cooling systems ran continuously.
Official Responses from Industry Leaders
Bertinelli warned that without rain, grass and hay cannot be produced, making it “impossible to obtain the milk needed to make the cheese.” MGT director Giancarlo Ravanetti said the company is upgrading insulation, improving boilers, and expanding renewable-energy generation to curb the surge in energy use. Paolo Ganzerli, international sales director of food group GranTerre (2025 revenue €1.87 billion), echoed concerns that longer, more intense extreme events will “impact both the quantity and quality of milk” and drive “higher costs.” All three leaders stressed that preserving the cheese’s traditional methods while adapting to climate stress is essential for the industry’s survival.
Why It Matters: Regional and Global Stakes
Beyond its cultural heritage—Parmigiano Reggiano has been produced for more than 800 years—the sector accounts for over half of Italy’s cheese exports, with the United States the largest foreign market. Any sustained reduction in milk supply or increase in production costs could ripple through the regional economy, threaten jobs, and raise prices for consumers worldwide.
Verbatim Quotes
- “Extreme heat impacts milk’s quality and quantity,” — Nicola Bertinelli, President, Parmigiano Reggiano Consortium
- “If it doesn't rain, grass doesn't grow, hay cannot be produced and it's impossible to obtain the milk needed to make the cheese.” — Nicola Bertinelli
- “During this year's peak heatwaves, our daily energy consumption rose by about 30%,” — Giancarlo Ravanetti, Director, Magazzini Generali delle Tagliate
- “To make our facilities as energy-efficient as possible, we have improved our cooling systems and boilers, upgraded building insulation and increased renewable energy production,” — Giancarlo Ravanetti
- “If extreme events become longer-lasting and more intense, they will certainly have an impact on both the quantity and quality of milk, but above all they will lead to higher costs,” — Paolo Ganzerli, International Sales Director, GranTerre
- “We don’t want to be the last generation to eat it.” — Paolo Ganzerli
