Discover the Authentic Flavor of Parmigiano-Reggiano Cheese at Foodex Japan 2026

Parmigiano-Reggiano Cheese Association to Showcase at Foodex Japan 2026

The Parmigiano-Reggiano Cheese Association, known as CFPR and based in Reggio Emilia, Italy, is set to participate in the 51st International Food and Beverage Exhibition, Foodex Japan 2026. Scheduled from March 10 to March 13, 2026, the event promises to unveil the authentic taste of the globally renowned DOP (Protected Designation of Origin) cheese - Parmigiano-Reggiano. Visitors will have the unique opportunity to explore and appreciate the true essence of this exquisite cheese.

Experience the Way of Parmigiano-Reggiano

At this prestigious exhibition, the Parmigiano-Reggiano Cheese Association will introduce its brand concept tailored for the Japanese market, titled "The Way of Parmigiano-Reggiano." This concept embodies the philosophy behind cheese-making, which thrives on harmony between nature and artisan craftsmanship. It resonates with the Japanese cultural notion of "The Way," presenting a beautiful intersection between Italian tradition and Japanese wisdom.

The event will take place at Tokyo Big Sight, Hall West 2, and will be open from 10 AM to 5 PM daily, with the final day concluding at 4:30 PM. As one of the top gatherings of food and beverage enthusiasts, Foodex Japan is an ideal platform for the Parmigiano-Reggiano Cheese Association to engage with a broader audience.

A Legacy of Quality and Tradition

Founded in 1934, the CFPR is an association consisting of 291 dairy producers committed to safeguarding and promoting Parmigiano-Reggiano. The association collects raw milk exclusively from local dairy farmers within the designated production area, adhering strictly to PDO regulations. Their mission focuses not only on enhancing the quality and value of Parmigiano-Reggiano but also on fostering a global understanding of this treasured cheese.

Parmigiano-Reggiano cheese has a rich history that traces back nearly 1,000 years, inspired by monastic traditions. It is exclusively produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, Mantova, and parts of Bologna. The cheese is crafted using only raw milk, salt, and rennet, without any additives or artificially cultivated bacteria. Its aging process varies from a minimum of 12 months to over 100 months, resulting in a rich flavor profile that boasts a nuttiness reminiscent of hazelnuts.

Local dairy cows, nourished primarily on grass and hay, contribute to the milk, and the use of silage is strictly prohibited. Annual production of Parmigiano-Reggiano stands at approximately 163,000 tons, with over 72,000 tons exported worldwide, highlighting its international popularity.

In Japan, all activities related to the Parmigiano-Reggiano Cheese Association are supported through grants and funding from the EU government, showcasing a strong commitment to promoting this iconic cheese in the Japanese market.

Get In Touch

For any inquiries regarding this exhibition or Parmigiano-Reggiano, please contact the Parmigiano-Reggiano Cheese Association's Japan PR office, located within Yamano and Associates.