이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 484개와 수입업체 507개가 색인되어 있습니다.
4,895건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 1개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 5건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-04-09.
파마산 치즈에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 4,895건을 분석하고, 월간 단가 벤치마크로 파마산 치즈의 수출 경쟁력과 소싱 리스크를 추적하세요.
파마산 치즈 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
파마산 치즈의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
파마산 치즈의 YoY 변동 상위 국가는 덴마크 (+39.0%), 독일 (+30.6%), 네덜란드 (+21.4%)입니다.
파마산 치즈 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 파마산 치즈 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 파마산 치즈 거래 단가가 있는 국가는 네덜란드 (22.65 USD / kg), 남아프리카 (18.22 USD / kg), 덴마크 (17.19 USD / kg), 프랑스 (16.45 USD / kg), 독일 (15.33 USD / kg), 외 15개국입니다.
Product FormAged Hard Cheese (block/wedge; grated/powdered)
Industry PositionValue-Added Dairy Product
Market
Parmesan cheese is a globally traded aged, hard grating cheese category anchored by premium EU PDO products (notably Parmigiano Reggiano) alongside widely produced “parmesan”-style cheeses. In trade statistics, grated or powdered cheese (HS 040620) is a practical proxy for a major internationally traded form that includes parmesan-type uses, with the Netherlands, Italy, and the United States among the leading exporters in 2023. Major import markets for HS 040620 in 2023 include France, Mexico, Germany, China, the Netherlands, and the United Kingdom. Demand is supported by steady household use (grated topping) and by foodservice/industrial ingredient demand, while labeling rules and GI enforcement create meaningful cross-market differences in what can be sold as “Parmesan.”
Major Producing Countries
이탈리아Origin of Parmigiano Reggiano (PDO) production; long-aged hard grating cheese tradition and export-oriented supply.
네덜란드Major exporter in HS 040620 trade statistics; also functions as a major EU processing and distribution hub for grated/powdered cheese flows.
미국Large-scale domestic production of parmesan-style and grated cheese products; also a major exporter in HS 040620.
프랑스Significant producer and the largest importer in HS 040620 trade statistics (reflecting both consumption and intra-EU supply chains).
뉴질랜드Among major exporters in HS 040620 trade statistics, indicating material production/processing capacity for grated/powdered cheese exports.
Major Exporting Countries
네덜란드Top exporter for HS 040620 (grated or powdered cheese) in 2023 (UN Comtrade via WITS).
이탈리아Top exporter for HS 040620 in 2023; also the origin for PDO Parmigiano Reggiano-linked trade.
미국Top exporter for HS 040620 in 2023 (UN Comtrade via WITS).
뉴질랜드Top exporter for HS 040620 in 2023 (UN Comtrade via WITS).
프랑스Top exporter for HS 040620 in 2023 (UN Comtrade via WITS).
벨기에Top exporter for HS 040620 in 2023 (UN Comtrade via WITS).
Major Importing Countries
프랑스Top importer for HS 040620 (grated or powdered cheese) in 2023 (UN Comtrade via WITS).
멕시코Top importer for HS 040620 in 2023 (UN Comtrade via WITS).
독일Top importer for HS 040620 in 2023 (UN Comtrade via WITS).
중국Top importer for HS 040620 in 2023 (UN Comtrade via WITS).
네덜란드Top importer for HS 040620 in 2023; reflects hub-and-spoke EU distribution and processing flows (UN Comtrade via WITS).
영국Among top importers for HS 040620 in 2023 (UN Comtrade via WITS).
벨기에Among top importers for HS 040620 in 2023 (UN Comtrade via WITS).
Specification
Major VarietiesParmigiano Reggiano (PDO), Grana Padano (PDO), Parmesan / Regianno-style hard grating cheese (non-PDO, market-specific definitions)
Distinct savory/umami profile that intensifies with maturation
Low-moisture, extra-hard structure suited to shaving and grating
Compositional Metrics
For “Parmesan and reggiano cheese” under US FDA standard of identity (21 CFR 133.165): moisture not more than 32% and milkfat in solids not less than 32%
For “Parmesan and reggiano cheese” under US FDA standard of identity (21 CFR 133.165): cured for not less than 10 months
For Parmigiano Reggiano: minimum maturation time is 12 months (as stated by the Parmigiano Reggiano Consortium)
Grades
EU quality and origin protection via PDO rules for Parmigiano Reggiano and Grana Padano (labeling and compliance tied to approved specifications)
United States: FDA standards of identity for “Parmesan and reggiano cheese” (21 CFR 133.165) and “Grated cheeses” optional ingredients (21 CFR 133.146)
Packaging
Whole wheels for maturation and wholesale channels (PDO supply chains commonly trade as wheels before portioning)
Vacuum-packed wedges/blocks for retail and foodservice
Grated or powdered formats in pouches or rigid shaker containers for retail and foodservice
ProcessingLong maturation concentrates flavor and reduces moisture, making the product well-suited for grating and as a flavoring/seasoning ingredientGrated/powdered forms increase surface area, raising sensitivity to humidity pickup (caking) and oxidation relative to intact wedges
Supply Chain
Value Chain
Milk collection and quality screening -> starter culture and rennet coagulation -> curd cutting/cooking -> molding/pressing -> brining/salting -> long maturation (aging) -> grading/inspection (PDO contexts) -> portioning and/or grating -> packaging -> chilled distribution
Demand Drivers
Everyday culinary use as a grated topping and seasoning in home cooking
Foodservice demand for consistent grating cheese performance in pasta, pizza, and baked dishes
Premiumization and provenance-driven demand for PDO Parmigiano Reggiano and similar certified-origin hard cheeses
Industrial ingredient demand for grated/powdered cheese in prepared foods and snacks
Temperature
Refrigerated storage and moisture control are commonly used to slow surface mold growth and quality loss, especially for cut portions and grated/powdered forms
Grated/powdered formats are more sensitive to humidity exposure (caking) after opening, increasing the importance of tight resealing and dry storage conditions
Atmosphere Control
Vacuum packaging and/or modified-atmosphere packaging are commonly used for wedges/blocks to slow mold growth and oxidation while maintaining texture
Shelf Life
Sealed, aged hard cheese typically has a relatively long shelf life compared with fresh dairy, but quality can degrade after opening due to surface drying and mold
Grated/powdered formats generally have higher quality sensitivity after opening due to increased surface area (caking and aroma loss risk)
Risks
Regulatory Compliance HighGeographical indication (GI) and labeling rules can directly disrupt trade: in the European Union, “Parmesan” is treated as an evocation of the PDO “Parmigiano Reggiano,” increasing the risk of relabeling, delisting, or enforcement actions for products marketed under non-compliant names. This creates a structural trade friction between markets where “parmesan” is treated as generic and markets where it is tied to protected origin rules.Manage SKUs by destination market: implement GI-aware labeling, maintain documentation of origin/spec compliance for PDO claims, and use legally acceptable naming for non-PDO parmesan-style products in GI-enforcing jurisdictions.
Food Fraud MediumPremium parmesan-positioned products (especially PDO-linked) face ongoing authenticity and misrepresentation risks in international channels, including substitution and misleading origin cues, which can trigger enforcement actions and reputational damage.Strengthen traceability (lot-level), use supplier approval and audits for grated inputs, and adopt authentication/verification practices aligned with PDO consortia and buyer programs.
Animal Health MediumCattle disease outbreaks and associated veterinary restrictions can reduce milk availability and/or trigger trade controls affecting dairy product movements, with downstream impacts on production costs and export continuity.Diversify sourcing origins, maintain contingency inventory for grated/powdered inputs, and monitor veterinary and border-control advisories in major supplying regions.
Price Volatility MediumMilk, energy, and feed cost volatility can materially impact production economics for aged hard cheeses, where long maturation ties up working capital and inventory for extended periods.Use longer-term milk and energy procurement strategies where feasible, optimize inventory aging mix, and hedge exposure via diversified product forms (wheel, wedge, grated) and customer segments.
Sustainability
Greenhouse gas emissions footprint from dairy production (enteric methane) and manure management
Energy demand and facility footprint associated with long maturation (aging) periods for premium hard cheeses
Packaging waste and recyclability challenges for multi-material packs used for grated cheese convenience formats
Labor & Social
Worker safety and labor conditions in dairy farming and cheese processing facilities (including seasonal and migrant labor reliance in some producing regions)
Animal welfare scrutiny in dairy supply chains influencing buyer requirements and reputational risk
FAQ
What is the difference between Parmigiano Reggiano and “Parmesan”?Parmigiano Reggiano is a specific protected-origin cheese made under a formal production specification and consortium controls, with a stated minimum maturation time of 12 months. “Parmesan” is often used more generically in some markets for parmesan-style hard grating cheeses that can be produced outside the PDO area and may follow different standards depending on the country.
Why can the name “Parmesan” be restricted in Europe?EU case law treats “Parmesan” as an evocation of the protected designation of origin (PDO) “Parmigiano Reggiano,” meaning the term is protected against misuse, imitation, or evocation under EU GI rules. As a result, using “Parmesan” on non-compliant products can create labeling and enforcement risk in EU markets.
Under U.S. rules, what defines “Parmesan and reggiano cheese”?Under the U.S. FDA standard of identity (21 CFR 133.165), Parmesan and reggiano cheese is characterized as a granular, hard cheese that grates readily, contains not more than 32% moisture, has solids with not less than 32% milkfat, and is cured for not less than 10 months.
Why do some grated parmesan-type products include additives like anti-caking agents or antimycotics?In the U.S., the FDA’s “Grated cheeses” standard (21 CFR 133.146) explicitly allows safe and suitable optional ingredients including antimycotics and anticaking agents. These are used to help control mold and keep grated particles flowing rather than clumping, especially in humid conditions and after opening.