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ROME — In the barns where the milk for Italy’s most famous cheese is produced, the fans have barely stopped whirring for two months. As temperatures across northern Italy push close to 40 degrees Celsius, cows stand almost motionless, tongues lolling, while automated sprinklers soak their backs.

Italy is now enduring its fourth major heat wave of an exceptionally brutal summer. The prolonged heat is piling costs on the €4 billion industry behind Parmigiano Reggiano, forcing farmers to spend heavily on cooling their animals while drought and dwindling water supplies make it harder and more expensive to grow the forage needed to feed them.

Farmers have received support from regional authorities, the EU and a producers’ consortium to help them adapt to the heat, but they say the funding falls short of the investment increasingly required.

For producers of the protected cheese, there is no possibility of escaping somewhere cooler. Under the strict rules governing Parmigiano Reggiano’s EU Protected Designation of Origin — that secures its added value on the market — the cows, their milk and the cheese must remain tied to a defined area of northern Italy. At least 75 percent of their forage must also be grown locally .

Dairy cows can begin suffering from heat stress at around 25C, depending on humidity, according to Giovanni Buonaiuto, a vet with the Parmigiano Reggiano Consortium, which defends producers’ interests. Their digestive system generates considerable heat as they break down food, while cows have relatively few sweat glands with which to disperse it. “It’s as if the cow has a radiator inside her,” Buonaiuto told POLITICO.

A man works on a wheel of Parmigiano Reggiano cheese at the Casearia Castelli plant, member of Lactalis Group, at the Caseificio Tricolore on April 19, 2023. | Marco Bertorello/AFP via Getty Images

As temperatures rise, cows eat less and stand for longer to expose themselves to moving air. They rest and ruminate less, milk production falls and prolonged heat can also affect fertility.

Buonaiuto said milk production has fallen by about 10 percent on average during the summer, although the impact varies sharply between farms depending on their cooling systems.

Overheating herds

Federica Dall’Aglio, who raises 400 cattle on the plains near the city of Parma, said each cow was producing five to six kilograms less milk a day, a fall of roughly 20 percent, despite fans and water sprays installed to protect her herd.

The cows now spend much of their time beneath the fans and water sprays, she added, as they’re reluctant to move away from the cooling systems.

Outside the barns, farmers are reorganizing their working days around the heat too. Some now cut and collect hay at 3 a.m. or 4 a.m., Buonaiuto said, before the morning heat causes the hay to crumble. By 8 a.m. or 9 a.m., it can already be too hot.

Keeping the cows cool comes at a high cost.

Luca Cotti, a sixth-generation dairy farmer and president of farmers’ association Coldiretti in the northern Emilia-Romagna region, said electricity consumption in barns can double or even triple during extreme heat as cooling systems run almost continuously.

Snack Show, Parizza at the Porte de Versailles Exhibition Center in Paris, France, April 1, 2026. | Riccardo Milani/Hans Lucas/AFP via Getty Images

He recalled worrying about winter 20 years ago, with the weather freezing drinking water and other systems in the barn. Now investment is directed toward surviving summer.

The new normal

Extreme summer heat was once exceptional and might last a week before temperatures eased, Cotti said. Now, he said, “it’s normal.” This year, “since June, it has never let up.”

For some smaller producers with older facilities, the question is whether the investment is still worthwhile.

Dall’Aglio’s family has been investing in cooling systems for around 15 years, recently adding solar panels to help offset their growing electricity needs.

Across the Parmigiano Reggiano supply chain, such technology is becoming commonplace. Around half of its dairy farms, responsible for 70 percent of its milk, have invested in advanced cooling systems, including fans, motion-sensitive water sprays and automated temperature monitoring, according to the consortium president, Nicola Bertinelli.

The remaining 30 percent of milk comes largely from farms in the cooler hills and mountains, he said.

Forms of Parmigiano Reggiano cheese are pictured at a stand of the Slow Food Salone del Gusto and Terra Madre on September 26, 2024 in Turin. | Marco Bertorello/AFP via Getty Images

With persistently high temperatures, insufficient rainfall and water levels in major Alpine lakes approaching historic lows, authorities in the Po River basin, which supports agriculture across northern Italy through a network of tributaries and canals, have declared a high level of drought severity.

Alfalfa, an important source of forage for the cows, is relatively resistant to drought because of its deep roots. But Dall’Aglio said her family had already been irrigating heavily to ensure a good hay crop this year.

When rivers run too low for irrigation, some farmers have to pump groundwater instead, which can make irrigation around five times more expensive because of the energy required to extract it, according to Lorenzo Catellani of farmers’ association CIA Agricoltori Emilia-Romagna.

Coldiretti is calling on politicians to treat water storage as infrastructure rather than emergency relief.

Cotti said regional and national authorities need to invest in reservoirs and other water-storage infrastructure, arguing that individual farms cannot solve the growing problem of water scarcity alone.

Paradoxically, Parmesan producers normally worry about producing too much, not too little — and had sought to curb output this year. “We always have the brake on,” Cotti said, adding that high prices mean farmers have little difficulty increasing production when needed.

Despite the strain, producers insist there is no danger of Italy running short of Parmesan.

The cheese’s strong global market gives farmers greater scope to invest than producers in more fragile agricultural sectors.

For now, those investments are keeping Parmigiano production stable, although smaller farmers with aging barns may eventually choose to close rather than spend the money needed to adapt. For now, there is little to do but wait for the temperatures to fall. “We keep going like this,” Cotti said. “We hope it ends as soon as possible.”