Parmigiano Reggiano - 4 Madonne dell'Emilia Dairy - ageings

The ageing of Parmigiano Reggiano

Parmigiano Reggiano wheels are deposited in the ageing storeroom on wooden shelves supported by a metal frame called "scalera": they will remain there to rest for a minimum period of 12 months.

The wheels can only be considered Parmigiano Reggiano after the 12th month of ageing.

Our storeroom’s environment has a temperature of around 18°C and a humidity level of around 82%. These values are constantly monitored by our cheese maker.

During this time, the outer part naturally dries and hardens, forming the rind: the cheese is not treated so the crust is completely edible.

The inside acquires its characteristic granular structure: the overall ageing period is what determines the friability of the cheese.

Parmigiano Reggiano: Ageing cycles

With a lot of care, passion and skill from our cheese makers, we age our best Parmigiano Reggiano wheels for 12 months, 18 months, 24 months and 36 months.

The different ages convey the different flavors, making it a versatile cheese that is suitable for multiple gastronomic uses.

12/14 month ageing

Parmigiano reggiano - 12 month ageingTo be called Parmigiano Reggiano, the minimum ageing period is 12 months.

The inside mass is still soft and experts define the parmesan as “new”.

The cheese is still young. It still hasn’t acquired the aromas that make it unique and distinguish it from other hard cheeses. It is ideal at the end of a meal!


18/20 month ageing

Parmigiano reggiano - 18 month ageing

It already has a well-marked lactic base as well as a considerable amount of graininess and friability.

The inside mass is still soft and you can start to smell its distinguishing aromas.

It can be enjoyed as an aperitif accompanied by a glass of white wine; it can be paired with raw vegetables or with slightly spicy pickled fruit.


24/26 month ageing

Parmigiano reggiano - 24 month ageingAt 24 months, Parmigiano Reggiano reaches an excellent ageing period and can be enjoyed in every kind of preparation.

The inside is friable and granular.

It is a perfect balance between sweet and savory. Because it is highly digestible, it can be used in all gastronomic preparations and can also be enjoyed grated over pasta dishes.


36/38 month ageing

Parmigiano reggiano - 40 month ageing

"Extra aged" Parmigiano Reggiano is drier, more crumbly and grainier with an intense aroma. It is perfect for grating and is especially indicated for those that are lactose intolerant.

It can be enjoyed in flakes, with honey or with balsamic vinegar.

It is highly digestible which is why even the smallest children are able to eat it.