Parmigiano Reggiano after 24 months

Between 20 and 26 months Parmigiano Reggiano reaches the right maturation to express its characteristic flavor, but still retains flavor notes typical of young cheese. It therefore offers the palate hints of melted butter, milk and yogurt, combined with a fruity aftertaste reminiscent of banana and pineapple, in a delicate balance between sweet and savory. The cheese is crumbly and grainy, with a straw yellow colour.

Tasting guide:

The ideal temperature for tasting Parmigiano Reggiano is between 16° and 17°. If the cheese is in the refrigerator, take it out at least 1 hour beforehand; if it is still closed, open the vacuum package at least 30 minutes before. Don't cut it: use the traditional almond-shaped knife to flake it by introducing the tip of the tool into the dough and leveraging it by pushing upwards. Before tasting, smell the freshly broken cheese: Your 20-26 month Parmigiano Reggiano will present smells of milk, melted butter and fresh fruit to the nose. On the palate it will instead give the right balance between sweet, typical of younger maturations, and salty. The consistency will be slightly grainy and when chewing you will be able to feel small crystals under your teeth, also visible to the eye as "white dots": they are the crystals of the amino acid tyrosine, which develop as the maturation progresses. After opening the package, you can store your Parmigiano Reggiano in the refrigerator inside a well-sealed airtight food box.