Heatwave Threatens Parmigiano
Persistent Italian Heatwave Slashes Parmigiano Reggiano Milk Production, Raising Economic Concerns
Anonymous
Key Points
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Forecast heatwave to persist through the week across central and southern Italy and Sardinia, with daytime highs of 39–41°C and Sardinia reaching around 41°C; northern areas may see a brief dip Friday–Saturday as a high-pressure system shifts.
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Milk yields in Emilia-Romagna have fallen as much as 10% on some farms during the heatwave, as cows eat less and produce less milk, threatening Parmigiano Reggiano production under PDO rules.
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To cope with heat stress, farms have installed continuous ventilation, water sprinklers, and cooling equipment inside barns, which raises electricity and water consumption and adds to production costs.
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Energy use at storage and aging facilities has surged during peak heat: Magazzini Generali delle Tagliate warehouses reported daily energy consumption rising about 30% as they hold more than 500,000 wheels of Parmigiano Reggiano.
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Industry economics underscore PDO vulnerability: Parmigiano Reggiano is produced only in designated Emilia-Romagna provinces using locally sourced milk; the sector generates about €4.5 billion annually, with more than half of sales exported, and farmers warn that 'If rainfall remains low, grass doesn't grow, hay cannot be produced and it's impossible to obtain the milk needed to make the cheese.'
Italy's iconic Parmigiano Reggiano is under threat this summer as a brutal heatwave pushes temperatures above 40°C across the country. In Emilia-Romagna — the only region where the cheese can legally be made — milk output has dropped by as much as 10% on some farms, according to The Independent.
The heat is squeezing one of Italy's most valuable food exports. The Parmigiano Reggiano sector generates about €4.5 billion a year, with more than half of that from exports, according to Greek Reporter. Farmers warn the crisis could deepen if the dry conditions continue.
Heat-Stressed Cows Eating Less, Producing Less Milk
When temperatures soar, dairy cows stop eating as much and spend more time lying down. That means less milk. The Independent reports that yields on some Emilia-Romagna farms have fallen by up to 10% during the current heatwave, which is forecast to last through the week. Daytime highs are running between 39°C and 41°C, with Sardinia hitting around 41°C.
Parmigiano Reggiano is protected by strict PDO rules — short for Protected Designation of Origin. That means it can only be made using milk sourced locally in designated provinces. There is no workaround. If local cows produce less milk, fewer wheels of cheese get made. One farmer put it plainly: "If rainfall remains low, grass doesn't grow, hay cannot be produced and it's impossible to obtain the milk needed to make the cheese," according to Charlotte Observer.
Farms Install Sprinklers and Fans to Keep Cows Cool
Farmers are fighting back with technology. Barns across Emilia-Romagna have been fitted with continuous ventilation systems, water sprinklers, and cooling equipment, The Independent reports. The goal is to bring down the temperature inside the barns and reduce heat stress on the animals. But the fixes come at a cost.
Energy use has jumped sharply. The Magazzini Generali delle Tagliate warehouses, which store more than 500,000 wheels of aging Parmigiano Reggiano, reported daily electricity consumption rising about 30% during peak heat, according to Greek Reporter. Higher energy bills are piling on top of lower milk volumes, squeezing farm income from both sides.
A Centuries-Old Tradition Faces a Modern Climate Threat
Parmigiano Reggiano has been made in Emilia-Romagna for centuries. Traditionally, farmers simply opened barn windows in summer to cool cattle. That no longer works when temperatures hit 41°C. The Independent notes that the region's dairy industry is now being forced to rethink practices that have worked for generations.
The concern goes beyond this summer. Extreme heat events are becoming more frequent, and the PDO rules leave no room to adapt by sourcing milk from cooler regions. Industry officials stress the need to protect animal welfare while keeping cheese quality high, but the math gets harder every year the heat intensifies, according to Bellingham Herald.
€4.5 Billion Industry Warns of Long-Term Supply Risk
The economic stakes are enormous. Parmigiano Reggiano brings in roughly €4.5 billion annually, with exports making up more than half of sales, according to Greek Reporter. Any sustained drop in milk supply hits the entire chain — farmers, dairy cooperatives, aging warehouses, and exporters all feel the pinch.
Authorities and industry groups are calling for action on both animal welfare and infrastructure. But with climate patterns growing more intense, short-term cooling fixes may not be enough. The northern part of Emilia-Romagna may see a brief temperature dip this Friday or Saturday as a high-pressure system shifts, Charlotte Observer reports — but forecasters say the broader heatwave is not going away soon.
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