Parmigiano Reggiano is certainly one of the most famous cheeses in the world, but how many people really know the differences between the various maturations that the king of cheeses can give us?
From 12 to 72 months, Parmigiano Reggiano offers a vast range of flavours, textures, possible uses in cooking, etc.
In this new article, we at the Caseificio Bio Reggiani will try to explain these differences to you, giving you tips and indications to help you understand which is the perfect seasoning for your taste!
The Maturities of Parmigiano Reggiano
12 -18 months: to the touch there are still notes of elasticity and a certain need to chew it for longer, although we can already see hints of crumbliness . Since it is still relatively ‘soft’, Parmigiano Reggiano at this age can be used, for example, in flakes over fried eggs or over slices of meat. Also excellent for salads or aperitifs with fresh fruit or mustards that are not too strong in taste.
19-24 months: this maturation period is one of the most loved and consumed because it has very balanced characteristics. Friability increases and those much more humid notes present in 12 months and 18 months are lost. It thus becomes perfect for tasting with balsamic vinegar or accompanied by dried fruit. It is also perfect to be grated on pasta dishes or to be used in the typical fillings of fresh Emilian pasta.
30-48 months: there are no major differences in structure compared to a 24-month maturation. It gradually increases in friability, presenting an even stronger and stronger flavour. At this point, Parmigiano Reggiano becomes perfect to be served at the end of a meal with wine or honey, which softens its somewhat ‘edgy’ flavour. It can also be combined with 24 months to create fillings with explosive flavours!
60-72 months: at this point we reach structures and flavours that are truly… UNIQUE! Not many people have had the pleasure of tasting Parmigiano Reggiano aged this many months because not all dairies choose to do so (we at Caseificio Reggiani are currently out of it, but it will soon be available again!). From 60 to 72 months, Parmigiano Reggiano loses practically all the water, all the fat and all the lactose in it, but retains an incredible flavour. It becomes an almost therapeutic food! It is very crumbly to the touch and to the chew and is fantastic to be eaten on its own, accompanied by wine and jams. In the kitchen it can be used for fillings, in Ravioli for example!
We would like to emphasise that these are recommendations based on our experience and knowledge gained from more than a century of Parmigiano Reggiano history handed down by the cheesemakers. In any case, it is a product that can be used in so many ways in the kitchen. So you can indulge yourself, it lends itself greatly to creativity!
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