Parmigiano Reggiano 24 Months is one of the most widely consumed Parmesan cheese ripenings, thanks to its versatility and balanced taste.
The Caseificio Bio Reggiani explains its characteristics in detail, also giving you some culinary advice so that you can use it in your dishes to its full potential!
The Characteristics of Parmigiano Reggiano 24 months
Parmigiano Reggiano 24 months falls into the medium maturing range. It begins to have a more crumbly consistency than the lower ripenings, but without losing structure.
The flavour is very balanced between sweetness and savouriness, with notes of aromas ranging from fresh fruit to nuts. We can say that Parmigiano Reggiano acquires its most authentic form (in taste and smell) when it reaches 24 months of maturation.
The uses of Parmigiano Reggiano 24 Months in the kitchen
As with all other ages of Parmigiano Reggiano, there are two uses for it in the kitchen: combining it in aperitifs/tastings and using it in actual recipes.
24 month Parmigiano Reggiano is PERFECT for pairing with dried fruit and a structured red wine. In recipes, it is the most commonly used seasoning for fresh pasta fillings. It also goes very well in flakes, in fresh fruit salads.
In addition to these ‘textbook’ uses, 24-month Parmigiano Reggiano has practically infinite versatility, thanks to its balanced characteristics: grated over pasta it is perfect (in pasta dishes in general); to season main courses as a fondue or cream; to be eaten on its own, perhaps after a sports session!
If you had any doubts or curiosity about Parmigiano Reggiano 24 months, now you know all its secrets!
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