Parmigiano Reggiano - Organic type, Aged 50 months – No. 1086 – Casello d’Oro award Winner

The Parmigiano Reggiano – Organic type, aged over 50 months, is a remarkable example of dairy craftsmanship from 4 Madonne Caseificio dell’Emilia. This exceptional cheese is produced in Varana di Serramazzoni, near Modena, at the cheese factory registered under matriculation no. 1086.

Award-winning quality

In 2025, the Parmigiano Reggiano aged 24 months from this facility won the prestigious Casello d'Oro (Golden Dairy) Award after securing first place at the Palio Città di Casina, a renowned competition in Emilia that recognises the finest Parmigiano Reggiano based on flavour, texture, and craftsmanship.

This achievement was further underscored by two special mentions: one for the best aromatic profile and another for the best texture. The awards were officially presented in London on 4 February 2025, at the British Museum, highlighting the global recognition of this exceptional cheese.

Over 50 months of maturation

The Parmigiano Reggiano - Organic type, aged over 50 months, is the result of an extensive and meticulous maturation, achieving the perfect balance of flavour and texture. This prolonged ageing period enhances its distinctive characteristics, giving it an exceptionally crumbly, grainy structure and an intense, layered flavour profile.

Produced according to strict organic standards, this cheese is crafted using milk from cows fed a 100% GMO-free diet and processed in facilities exclusively dedicated to organic cheesemaking.

Rich and complex flavour

The extended ageing process gives Parmigiano Reggiano – Organic type, aged over 50 months, its characteristic golden-yellow colour and a crumbly texture that fractures elegantly when cut.

It offers a burst of intense, complex flavours, with pronounced savoury notes enhanced by spicy hints of black pepper, nutmeg, and dried fruit. Its persistent and enveloping aroma makes it a cheese of distinguishable character—perfect for true cheese lovers seeking a unique tasting experience.

A concentration of wellbeing

Beyond its extraordinary flavour, this extra-aged Parmigiano Reggiano is also highly nutritious. The 50-month maturation increases its concentration of calcium, phosphorus, and proteins, making it particularly beneficial for bone, muscle, and dental health.

It is also rich in tyrosine, an amino acid that supports cognitive function, and selenium, a vital mineral for skin, hair, and nails, as well as for the prevention of cardiovascular diseases.

How to best enjoy it

Thanks to its rich aromatic profile, Parmigiano Reggiano – Organic type, aged over 50 months, is exquisite when enjoyed on its own—broken into chunks and paired with mostarda, chestnut honey, or fig preserves.

It is also a prized ingredient in refined Italian dishes, such as pumpkin tortelli, truffle risotto, and traditional tagliatelle with ragù. For a delightful contrast of flavours, it pairs beautifully with fresh fruit like pears and figs.

Wine pairings

This extraordinarily complex cheese deserves equally distinguished wine pairings. Among structured red wines, it pairs wonderfully with Barbera d'Alba, Chianti Classico, and Amarone della Valpolicella.

For those who prefer full-bodied white wines aged in wooden barrels, excellent choices include Verdicchio Riserva or Soave Classico.

For an even more exceptional pairing, Passito di Pantelleria or Marsala Vergine beautifully enhance the cheese’s sweet and spicy notes. To further amplify its aromatic complexity, try it with an aged grappa or a fine whisky.

How to store it

To preserve its quality and aromatic intensity, Parmigiano Reggiano Organic type, aged over 50 months, should be stored at a temperature of 4°C to 8°C, wrapped in plastic film or special food paper, or kept in an airtight container.

To prevent flavour contamination, it is best stored away from strong-smelling or high-fat foods, such as onions, fish, or other cheeses. For the best experience, consume it within a few weeks to fully appreciate its unparalleled complexity and depth of flavour.