Parmigiano Reggiano PDO, 24 Months Aged
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Parmigiano Reggiano with two years of maturation — the point at which the cheese has developed genuine complexity whilst retaining excellent balance and versatility. At 24 months, the paste is pale straw-coloured with a firm yet approachable texture, beginning to show the characteristic white crystalline specks of tyrosine — an amino acid that forms naturally as proteins break down during ageing. These crunchy crystals indicate proper maturation and enzymatic activity.
This is PDO cheese, which means every stage of production is regulated: the milk must come from cows raised in the defined production zone (the provinces of Parma, Reggio Emilia, Modena, Bologna west of the Reno, and Mantua east of the Po), fed on locally grown forage with no silage, fermented feeds, or animal flour permitted. Each wheel requires approximately 550 litres of milk. The curd is formed using natural whey starter from the previous day's production and calf rennet, cooked to 55°C, then shaped, salt-brined by osmosis, and left to mature. Every wheel carries a unique alphanumeric code traceable to its dairy of origin.
At 24 months, the flavour profile achieves excellent balance — nutty and savoury with developing notes of dried fruit and emerging umami depth. The texture is firm enough to grate cleanly whilst maintaining enough suppleness for easy cutting. This age works beautifully as an all-rounder: grated over pasta, risotto, and soups; broken into chunks for cheese boards; or eaten on its own with a drizzle of aged balsamic.
A note on ageing stages: Parmigiano Reggiano changes character significantly as it matures. At 12–18 months, the cheese is smoother and milder, with notes of fresh milk and yoghurt — closer in texture to a good cheddar. At 30–36 months, the paste hardens further, flavour intensifies with deeper fruit and nut character, and granular texture becomes more pronounced. Beyond 40 months, the cheese becomes exceptionally concentrated — complex flavours of almond, chestnut, toasted caramel, and spice develop, with dry, crunchy texture. The 24-month represents ideal balance: developed enough for real depth, versatile enough to work in almost any context.
Origin: Italy (PDO)
Ingredients: Milk, salt, rennet. Minimum 32% dry matter fat content
Allergens: Milk