Parmesan cheese is made from raw milk that has just been squeezed and separated by gravity. Traditionally, cows that can provide raw milk for Parmesan cheese can only feed grass or hay. It is said that other additives of Parmesan cheese include natural milk slurry, calf stomach lining which helps to coagulate, and edible salt. The whole process of production and maturity lasts for two years, and it can be produced every day, but the natural environment will affect the final product.

Parmigiano-Reggiano has a registered trademark. In Italy, Parmigiano-Reggiano Cheese Control Bureau (government department) controls its production and sales. Every round of Parmesan cheese is inspected during the initial ripening, that is, when the cheese is still soft and tender, and then it is stamped with the official seal and stored in a storage place for ripening. The substandard cheese is thrown to pigs, and pigs eat cheese, which is the source of Parma ham.

It can be ground into powder and sprinkled on pasta, or it can be accompanied by a large piece of Italian balsamic vinegar (balsamic vinegar). This is also one of the main ingredients of Italian milk sauce and green sauce.

Parmesan cheese is the highest grade of Babbage cheese, and it is produced in Reggio Emilia, a region with the best natural conditions. It takes at least 12 months to make regular grade Babbage cheese, while it takes more than 24 months for Parmigiani Reggiano. The whole production process is meticulously carried out according to the tradition that has been used for nearly 8 centuries, and it is completely handmade. In the end, only 40 kilograms of cheese can be made per 440 liters of milk, which can be described as the ultimate essence of concentration, so Parmigiani Regiano is also known as the "king of cheese". The Babson cheese can be preserved for 3~4 years, with light yellow and soft color and rich and attractive fruit flavor. Because of its long ripening time, it is easier to be digested and absorbed by human body than other cheeses.