Review: The link between feeding dairy cows and Parmigiano-Reggiano cheese production area.

Aim of the authors is to make a summary of indissoluble relationships between Parmigiano-Reggiano cheese and its production area: how to improve the quality of hay and then that of milk destined for making cheese, as well as the yield of cheese. The quality of a cheese product with a designation of origin is the result of a close link between production territory, dairy cow nutrition and human knowledge. The evolution of production processes involving daily agricultural and zootechnical world and the continuous progress of acquisitions in this area, make continuous updates of required operational techniques that are the basis of a correct cattle feeding. Focus will be on nutrition and on feed characteristics, especially forages: the techniques of production, conservation and administration to animals have been widely described as able to positively influence the native lactic microflora of the area that is essential to cheese-making and ripening.