Parmigiano Reggiano wheels are stored in an ageing warehouse on wooden boards supported by metal frameworks for a minimum period of 12 months.
Cheese finally becomes Parmigiano Reggiano after curing for 12 months.
Inside the warehouse, temperature (18°C) and humidity (82%) are always monitored by our cheese master!
During maturation, cheese becomes externally drier and harder until a rind is formed. Any further treatments are needed, so the rind is all edible. The inner pulp gradually shows the typical grainy texture and, depending on the age of maturation, it becomes more or less crumbly.
Parmigiano Reggiano: ages of maturation
Our cheese master will carefully, passionately and skillfully cure Parmigiano Reggiano for 12,18, 24, 36 months and over.
Different ages will result into different flavours, making Parmigiano Reggiano versatile and perfect for a wide range of recipes.
This is the youngest age when cheese becomes Parmigiano Reggiano.
The pulp is still soft and defined as “new” by the experts.
This young cheese has not reached a full taste yet and it just right after dinner.
Milk flavour is noticeable and a grainy and crumbly texture is already noticeable in it.
The pulp, still soft, has a typical growing flavour.
Excellent alone or with a glass of white wine, it is served with row veggies or some mild mostarda.
The 24 months old Parmigiano Reggiano has reached the ideal peak of maturation and is good in all recipes. Its pulp is crumbly and grainy.
Its flavour swings between less sweet and more savoury: it’s digestible and commonly used for cooking meals or grated over pasta.
The “extra aged” Parmigiano Reggiano is much drier, crumblier and grainier and has a marked flavour. It is usually grated and preferred by lactose intolerant consumers.
Its flakes are usually sprinkled with drops of honey or balsamic vinegar.
It is digestible therefore recommended for young children.