Holy Cannoli! Is a Parmesan Cheese Shortage Looming?

Parmesan cheese in various formats

Photo: Martin Argles for the Guardian

Northern Italy was struck by an Earthquake a few weeks ago, with the unfortunate deaths of 17 people. A culinary casualty of the 5.8 quake is the country’s Parmesan cheese industry. About 10% of the Parmesan stock was destroyed.

What you need to know:

At $2.5 Billion in annual revenues, parmesan is a big business. Only 30% is exported, the rest is voraciously consumed in Italy. Each “wheel” has a market value of $520.

Parmigiano-Reggiano is the Italian name for this cheese, and according to Italian law, only cheese manufactured in the vicinity of Parma in northern Italy may be called by this name. The cheese needs to be manufactured in a specific manner and aged at least 12 to 24 months. European law classifies the name Parmigiano-Reggiano as a protected designation of origin. In the US there are no trademark protections, so the parmesan cheese you are buying at an average supermarket is most likely NOT the real McCoy.

From a nutrition perspective,  a one ounce “serving” of parmesan cheese has about 100 calories and 4 grams of saturated fat. The biggest issue with this cheese type is its high sodium content – 350 mg, which is 15% of the recommended daily maximum.Stater Bros. Cheese, Parmesan, Shredded

This is a typical ingredient list for parmesan cheese, nice and simple:


Back to the earthquake. Although many small manufacturers have lost much of their  inventory, there is no shortage forecast. Apparently there is ample manufacturing capability both in Parma and worldwide.

What to do at the supermarket:

If you can find a nice little block of imported Parmesan cheese, try it. Enjoy the cheese almost as a spice, grating a small amount over pasta sauce, into salads, and over popcorn. Because Parmesan is so salty, you can do with much less salt from the shaker.

Get FooducatediPhone App Android App Web App  RSS or  Email

Follow us on twitter: twitter.com/fooducate on facebook: facebook.com/fooducate

  • Jilliansmckee


    I have a quick question about your blog, do you think you could email me?


  • http://www.jprmarketing.co.uk/journalism Millie Freeman

    The 10% may seem like such a small number to fuss about, but let’s take into account how large Parmesan really is and how it must affect the exports on these stocks worldwide. I’m sure it will be difficult to get back on track on the business, especially with the trauma the localities have to face.

  • Cartoonguy_99

    My parm comes in a green cylinder so I don’t think I have anything to worry about.

  • http://www.facebook.com/TaraRice.JoyfulBirth Tara Rice

    I love parmesano reggiano, sodium and all. I get taking on the processed food industry, but I <3 my cheese. ;D