Marco salumi e formaggi
Parmigiano Reggiano after 91 months
Parmigiano Reggiano after 91 months
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Parmigiano Reggiano can reach long and very long maturations of 80 months and more. In these seasonings, spicy aromas prevail with a rich olfactory intensity that is released from each flake.
The consistency is extremely dry, grainy and crumbly, while the color of the paste is amber yellow, with tyrosine crystals present in abundance and indicative of prolonged maturation.
The longest maturation 
Intense spicy aromas 
Naturally lactose freeTry it with:
- Sweet jams
- Fortified, sweet and botrytised wines and whisky
- Compotes with balsamic vinegar / with grapes / with honey
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 Parmigiano Reggiano aged over 80 months will present a great aromatic intensity to the sense of smell, rich in spicy notes and unique. On the palate it will give an intense and complex taste, to be savored calmly. The consistency will be extremely crumbly, with flakes that tend to fragment into increasingly smaller pieces. The pasta is very dry and has round grains that can be felt when chewing. The tyrosine crystals, also visible to the eye as "white dots", reach their maximum level of development. After opening the package, you can store your Parmigiano Reggiano in the refrigerator inside a well-sealed cheese box.
