{"product_id":"parmigiano-reggiano-24-months-aged","title":"Parmigiano Reggiano PDO, 24 Months Aged","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eParmigiano 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA note on ageing stages:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy (PDO)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Milk, salt, rennet. Minimum 32% dry matter fat content\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk\u003c\/p\u003e","brand":"BEILLEVAIRE","offers":[{"title":"200g","offer_id":55665203773825,"sku":"PR24200","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":55665203806593,"sku":"PR24250","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":55679160058241,"sku":"PR24300","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/PARMIGIANO_24_MONTH.jpg?v=1778680727","url":"https:\/\/www.fineandwild.com\/products\/parmigiano-reggiano-24-months-aged","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}