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The aim of the authors is to make a summary of indissoluble relationships between Parmigiano-Reggiano cheese and its production area: how to improve the quality of hay and then that of milk destined for the making of cheese, as well as the yield of cheese. The quality of a cheese product with a designation of origin is the result of close links among production territory, dairy cow nutrition, and human knowledge. The evolution of production processes involving the daily agricultural and zootechnical world and the continuous progress of acquisitions in this area require continuous updates of required operational techniques that are the basis of correct cattle feeding. The focus will be on nutrition and feed characteristics, especially forages; the techniques of production, conservation, and administration to animals have been widely described as being able to positively influence the native lactic microflora of an area, which is essential to cheese-making and ripening.