Parmigiano Reggiano after 48 months

Try it with:

• An intense honey (chestnut or acacia)
• Meditation wines
• Sweet and sour fruit chutneys

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 48 month Parmigiano Reggiano will present a symphony of aromas to the sense of smell in which typical notes of leather, dried mushrooms and smoke can be recognised.
On the palate it will instead give an intense toasted taste. The consistency will be highly crumbly, with flakes that tend to fragment into smaller pieces.
The paste is dry and grainy, with tyrosine crystals that can be felt when chewing and which are also perceptible to the eye as "white dots". After opening the package, you can store your Parmigiano Reggiano in the refrigerator inside a well-sealed airtight food box.

Intense and toasted aroma

Notes of dried mushrooms and spices

Naturally lactose free