Extreme Heat in Italy Reduces Parmesan Production

Extreme heat in the Italian region of Emilia-Romagna is negatively affecting the production of Parmigiano Reggiano cheese. Cows are producing 10% less milk, which impacts the quality and quantity of raw materials. At temperatures above 40 degrees Celsius, cows eat less and lie down more. Producers are forced to increase expenses for cooling farms and warehouses, where the cheese is aged for at least 12 months. In the warehouses in Reggio Emilia and Modena, over 500,000 wheels of parmesan worth more than 300 million euros are stored. This year, daily energy consumption in the warehouses increased by 30% during peak heat. To protect the livestock, farmers are installing fans and misting systems, which also raises electricity costs. The industry generates 4.5 billion euros in annual revenue and provides jobs for thousands of people. By 2025, cheese exports will account for more than 50% of global sales, with the USA remaining the largest foreign market.