A record-breaking heatwave in northern Italy is reducing milk production for Parmigiano-Reggiano cheese in the Emilia-Romagna region.
This disruption threatens one of Italy's most iconic exports. Because the cheese relies on specific regional milk sources, a drop in yield directly impacts the supply of the protected designation of origin product.
Farmers and dairy producers in the heartland, including towns such as Montecavolo and Medesano, are struggling with temperatures that have reached 40 °C (104 °F) [1]. The extreme heat alters the behavior of dairy cows, causing them to lie down more frequently and eat less.
These physiological responses to heat stress have led to a reduction in milk yields of up to 10% [2]. The drop in production occurs as cows prioritize cooling over foraging and lactation during the peak of the July heatwave.
Dairy producers in the region are monitoring the situation closely as the temperatures persist. The stability of the Parmigiano-Reggiano supply chain depends on the health and productivity of these herds, which are currently facing severe environmental stress.
“Temperatures have reached 40 °C (104 °F)”
The vulnerability of Parmigiano-Reggiano to temperature spikes highlights the fragility of geographically protected food systems. As climate patterns shift, the strict regional requirements for authentic production may clash with the biological limits of livestock, potentially leading to higher prices or lower availability of the cheese globally.
