Parmigiano Reggiano 30 months: Characteristics and use in the kitchen!

Parmigiano Reggiano 30 months is an intermediate maturation, which is close to the classic taste of 24 months, but starts to have more pronounced notes.

We at the Caseificio Bio Reggiani will explain to you in a concise and clear manner what the main strengths of this fantastic Parmigiano Reggiano seasoning are, its main characteristics and its uses in the kitchen.

The Characteristics of Parmigiano Reggiano 30 Months

Parmigiano Reggiano 30 months falls within the medium ageing range. As already mentioned, it is very close to 24 months’ maturation (perhaps the most classic Parmesan cheese). This makes 30-month Parmesan a sort of slightly stronger variant of 24. We will therefore have a Parmesan that is compact and dry, but not too much, crumbly to the touch and to chewing, but still with hints of elasticity and softness. The straw-yellow colour intensifies and the flavour notes become noticeably stronger.

From a nutritional point of view, Parmigiano Reggiano 30 months is very close to 0% lactose. Doctors advise intolerant persons to consume Parmesan Cheese from 30 months onwards, but 30 months may also be an appropriate choice if your intolerance is not so acute (always consult your doctor first, however). We are talking about a very lean and genuine cheese, whose ingredients (as with all other ripenings, by the way) are reduced to: Salt, Milk and Rennet. A real therapeutic food, in short!

The uses of Parmesan Cheese 30 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 recipes.

For the first case, 30-month Parmigiano Reggiano is perfect with honey, balsamic vinegar and structured wines. Of course, it also goes very well in a nice board of mixed cold cuts.

If, on the other hand, we talk about recipes, in this case we should try to exploit its strong and decisive flavour. The 30 mesi is excellent for creams or fondues that can accompany hors d’oeuvres, first or second courses, but it is also excellent to be simply grated are a nice dish of pasta or on a soup.

If you had any doubts or curiosity about Parmigiano Reggiano 30 months, now you know all its secrets!

parmigiano reggiano 30 mesi

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