Parmigiano Reggiano Cheese Consortium Appears at Yakage Visitor Center Opening Event (April 28)

The Parmigiano Reggiano Cheese Consortium (CFP, Headquarters: Reggio Emilia, Italy) will conduct a wheel cut of the world-renowned PDO (Protected Designation of Origin) cheese 'Parmigiano Reggiano' at the opening event of the Yakage Visitor Center (Yakage-cho, Oda-gun, Okayama Prefecture) on Tuesday, April 28, 2026. This will provide an opportunity for people to directly experience the charm of Parmigiano Reggiano. Additionally, we will introduce the brand concept for the Japanese market, 'The Way of Parmigiano Reggiano'. This concept expresses the resonance between the philosophy of cheese making, born from coexistence with nature and craftsmanship, and the ideology of 'The Way' in Japanese culture. https://www.parmigianoreggianodou.eu Okayama Prefecture is known as the 'Land of Sunshine' and is blessed with an optimal environment for agriculture and food processing. Over the past 7 years, JA Harenokuni Okayama has been supporting local farmers growing Italian vegetables in Yakage Town. A wheel cut of Parmigiano Reggiano was showcased at the Emilia-Romagna regional event held at the Italy Pavilion at the 2025 Osaka Expo. At the Osaka Expo held in 2025, JA Harenokuni Okayama, commissioned by the Italian Ministry of Agriculture, Food and Forestry, set up an Italian vegetable garden at the entrance of the Italy Pavilion. The high-quality Italian vegetables grown there became extremely popular among visitors. Furthermore, with the cooperation of Bonta Italia, which operated a restaurant inside the Italy Pavilion, Parmigiano Reggiano was also introduced. Thanks to the long-standing collaboration between JA Harenokuni Okayama and Italy, we are pleased to introduce Parmigiano Reggiano at the opening event of the soon-to-be-opened Yakage Visitor Center (Yakage-cho, Oda-gun, Okayama Prefecture). https://parmigianoreggianodou.eu/uncategorized/emilia-romagna-week/ Location: Yakage Visitor Center 952-14 Satoyamada, Yakage-cho, Oda-gun, Okayama Prefecture 714-1213 Date & Time: Tuesday, April 28, 2026 10:00-11:30 Opening Ceremony (Officials and Invitees) 11:30-13:00 Pre-Opening (For Yakage Town Residents) 13:00-19:00 Grand Opening (General Public) ● Yakage Visitor Center A complex facility opening in Yakage Town along the Oda River, aimed at promoting regional tourism and nature experiences. In the vast 1,300 sq. meter space, there will be a Montbell outdoor shop, a restaurant operated by Bonta Italia, conference facilities, a glamping site, as well as sports facilities for canoeing and cycling. Visitors to the center can also taste Italian vegetables grown in Yakage at the restaurant, with the cooperation of JA Harenokuni Okayama. The name is clearly inscribed on the side of the Parmigiano Reggiano wheel. ● Parmigiano Reggiano Cheese Consortium (CFP) A protection organization established in 1934, consisting of 291 producers. Using only raw milk collected from dairy farmers in designated areas, all production is carried out in accordance with PDO (Protected Designation of Origin) regulations. The consortium works on improving the quality of Parmigiano Reggiano, enhancing its brand value, and promoting global understanding. Each Parmigiano Reggiano is branded with the production date and the mark of the Parmigiano Reggiano Cheese Consortium. ● Parmigiano Reggiano Parmigiano Reggiano is known worldwide as one of the oldest and richest cheeses, still made today using almost the same method as a thousand years ago. Thanks to the meticulous care of artisans who use only three ingredients—milk, salt, and rennet—without any additives or preservatives, and strictly adhering to the laws of nature, the manufacturing technique has remained largely unchanged for centuries. Parmigiano Reggiano is strongly tied to its place of origin (Parma, Reggio Emilia, Modena, the area right of the Po River in Mantua, and the area left of the Reno River in Bologna), and even if the same method is used, it cannot be replicated anywhere else in the world. This is because, in addition to cultural aspects and traditions, using only raw milk produced in that specific region endows it with unique microbiological characteristics. All of the numerous properties of Parmigiano Reggiano originate from the inherent quality of the product. Namely, its excellent digestibility, high content of bioavailable calcium, and being a source of phosphorus and minerals.