PARMIGIANO REGGIANO P.D.O. 36 Months Aged

Origin: Italy

Parmigiano Reggiano cheese is a product with the Protected Designation of Origin (PDO). Cheese produced according to the rules contained in the Production Regulation is the only cheese entitled to bear the Parmigiano Reggiano mark and, therefore, the wheel must display all the marks required for identifying and distinguishing the product.

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds, and animal flour.

The milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 liters of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the previous day’s processing. The curd which forms is then broken down by the master cheese maker into minuscule granules using a traditional tool called “spino”.

This is where fire comes into the picture, in a cooking process that reaches 55 degrees centigrade, after which the cheesy granules sink to the bottom of the cauldron forming a single mass. After about fifty minutes the cheese maker removes the cheese mass which will give rise to two twin wheels.

Cut into two parts and wrapped in the typical linen cloth, the cheese is then placed in a mold which will give it its final shape. A casein plate with a unique and sequential alphanumeric code is applied to each wheel: it is its identity card that makes it possible to trace its entire production back to its origins, anytime and anywhere.

After a few hours, a special marking band engraves the month and year of production onto the cheese, as well as its cheese factory registration number and the unmistakable dotted inscriptions around the complete circumference of the cheese wheel. After a few days, the wheels are immersed in a saturated solution of water and salt: it is a process of salting by osmosis. This last passage closes the production cycle of Parmigiano Reggiano and starts its maturation period.

The story of Parmigiano-Reggiano is a long one, and also a slow one, following the natural rhythm of the seasons.

In fact, the minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 36, 40 months and more.

The different degrees of maturation give rise to varying aromatic sensations and make it particularly versatile in the kitchen and suitable for several preparations and pairings:

12- 18 Months – Smooth and delicate in flavour, these cheeses boast subtle notes of milk, yoghurt, and fresh fruit, creating a harmonious palate. Ideal for aperitifs, they pair seamlessly with sparkling white wines and add richness to salads and cold dishes. Their mild and creamy texture distinguishes them from older, traditional Parmesans, yet they retain the quintessential goodness and flavour characteristic of the renowned cheese. Treat them akin to a fine cheddar, as their vibrant and fresh creamy taste shines, making them an unparalleled choice for salads, sandwiches, or enjoyed on their own.

22-24 Months – Crumbly and grainy, these finely aged and versatile Parmesans strike the ideal harmony between mildness and tastiness. Infused with nuanced notes of fresh fruit, nuts, and meat stock, they complement a variety of flavours. Pair them seamlessly with medium-body wines or use them to enhance the flavours of traditional Italian dishes.

30-36 Months – These cheeses are carefully matured, which gives them a stronger character compared to their younger counterparts. They have a harder, crunchier consistency and a delightful, long-lasting taste of fruit and nuts. This makes them an ideal ingredient for pasta or, at the end of a meal, paired with fruit and honey. These cheeses can also be grated onto stronger tasting sauces and are lovely in salads. You can try them on their own, accompanied by an aged balsamic vinegar and a glass of fine wine. The 30+ month aged cheeses have an extra depth of flavour that is truly remarkable!

More than 40 months – A rare Parmesan cheese that must be savoured. This cheese is aged for an extended period, producing extremely complex flavours of almond, chestnut, toasted caramel, and spices, with a unique granular texture that adds crunchiness to the bite. It is usually harder to find, making it a great gift. This cheese pairs perfectly with full-bodied red or dessert wines and aged balsamic vinegar.

Ingredients: MILK, Salt, Rennet, Dry Matter Fat Content Minimum 32% ALLERGENS IN BOLD