The Aging Art Of Parmesan Cheese Perfection

Parmigiano Reggiano is a PDO product that is produced under strict guidelines. The minimum maturation time for Parmigiano Reggiano is 12 months, after which it is inspected and, if approved, earns its Parmigiano-Reggiano approval. However, the cheese is usually aged further, and its character and flavour profile will continue to change. Parmigiano Reggiano can be aged for 24, 30, 36, or over 40 months, with each stage of ageing resulting in a different texture and flavour.

Parmigiano Reggiano must be aged for at least 12 months

Parmigiano Reggiano is a PDO (Protected Designation of Origin) cheese, meaning it must be produced according to very strict rules. One of these rules is that Parmigiano Reggiano must be aged for at least 12 months. After this time, each cheese is tested and fire-branded to earn its Parmigiano Reggiano status. At 12 months, the cheese is still soft and young, without the unique flavours and perfumes for which it is famous worldwide.

The ageing process is the most critical phase of Parmigiano Reggiano production. It gives the cheese its typical organoleptic properties and its special grainy texture. After processing, the whole Parmigiano Reggiano cheeses are placed in a maturing room, where they are left to rest for the entire duration of the refining process. This process is carried out in an environment at a controlled temperature of 18 degrees and around 82% humidity. It helps dry the outside of the cheese, forming a natural and completely edible rind, while also helping the inside to obtain its characteristic grainy structure, which can be more or less crumbly depending on the maturing time.

After 12 months, every wheel of cheese is inspected by the Consortium. If approved, the wheel officially earns its Parmigiano Reggiano approval. However, the cheese is usually aged further, often for years, and its character will continue to change. From 12 to 18 months, Parmigiano Reggiano still exhibits some of its youthfulness, often described as "milk, yogurt, and fresh fruit" flavours. It is generally versatile at this age, suitable for cutting into cubes, flakes or shavings for garnishing cold dishes or for packaging as single-portion snacks.

While there is no maximum maturation time for Parmigiano Reggiano, most of the cheese on the market is between 24 and 36 months old. At 24 months, the changes in flavour, appearance and texture are clear. The number of visible white crystals increases, and the cheese is crumblier and grainier on the palate. Parmigiano Reggiano becomes more crumbly and grainy after 30 months, with aromas of nut and spices like nutmeg. This type of aged Parmigiano Reggiano can be used to add a bold flavour to sauces and fillings or paired with balsamic vinegar and jams on buffets or to accompany aperitifs.

The cheese is inspected after 12 months and fire-branded if approved

Parmigiano Reggiano is a PDO (Protected Designation of Origin) cheese, so it must adhere to strict rules. It cannot be called Parmigiano Reggiano before 12 months of ageing on wooden shelves. After this time, each cheese is tested and fire-branded if it passes the selection examination. This quality inspection assesses the external appearance of the wheel and its internal texture (through the percussion hammer test).

The grade selection mark, which is fire-branded, is an oval shape with the wording "Consorzio Tutela Parmigiano-Reggiano" and the year of production inside. This fire-branded mark is applied to 12-month-old wheels that pass the selection examination. The minimum maturation time for Parmigiano Reggiano is 12 months, but there is no maximum maturation time. Most of the Parmigiano Reggiano cheese on the market is between 24 and 36 months old, but it can be found with longer maturations, from 40 months to over 100 months.

After 12 months, every wheel of cheese is inspected by the Consortium. If approved, the wheel officially earns its Parmigiano-Reggiano approval. However, the cheese is usually aged further, often for years, and its characteristics will continue to change. From 12 to 18 months, Parmigiano-Reggiano still exhibits some of its youthfulness, with "milk, yogurt, and fresh fruit" flavours. By 24 months, the changes are clear, not just in flavour but also in appearance and texture. The number of visible white crystals increases, and the cheese is crumblier and grainier.

These progressions will become more pronounced over time. As the cheese matures, other umami notes like nuttiness and meat stock enter the picture. As it reaches 36 months or older, notes of spices become more prominent in both the aroma and flavour. Wheels can eventually be over-aged, turning completely gritty. However, this is unlikely to be an issue for consumers unless they are ageing whole wheels of Parmigiano-Reggiano at home.

The flavour and texture of Parmigiano Reggiano changes as it ages

Parmigiano Reggiano is a PDO (Protected Designation of Origin) cheese, meaning it must be aged for at least 12 months on wooden shelves before it can be called Parmigiano Reggiano. At this early stage, the cheese is still soft, young, and lacks the unique flavours and perfumes that make it famous. After this minimum maturation time, the cheese is inspected and, if approved, it earns its Parmigiano Reggiano approval. However, the cheese is usually aged further, and its flavour and texture continue to change.

From 12 to 18 months, Parmigiano Reggiano retains some of its youthfulness, with flavours of milk, yogurt, and fresh fruit. By 24 months, the cheese becomes noticeably crumblier and grainier, with an increase in the number of visible white crystals. The flavour also becomes more complex, with the addition of umami notes like nuttiness and meat stock.

As the cheese continues to age, these changes become more pronounced. From 30 to 36 months, Parmigiano Reggiano becomes even drier, crumbly, and grainier, with aromas of nut and spices like nutmeg. The flavour of the cheese is bold and intense, making it a perfect addition to sauces and fillings or paired with balsamic vinegar and jams.

Aged over 40 months, Parmigiano Reggiano takes on a very intense aroma with fragrances of spices and smokiness. The flavour is extremely bold and intense, with a strong grainy texture. At this stage, the cheese is ideal for adding a punch of flavour to aperitifs or as a stand-alone ingredient.

While there is no "right" age for Parmigiano Reggiano, each stage of maturation offers unique flavours and textures that can enhance different dishes. The ageing process truly showcases the versatility of this "King of Cheeses".

The minimum maturation time is 12 months, but most on the market are between 24 and 36 months old

Parmigiano Reggiano cheese, or "Parmesan", is aged on wooden shelves for a minimum of 12 months. Before this amount of time, it cannot be called Parmigiano Reggiano. At this stage, the cheese is still soft, young, and lacks the unique flavours and perfumes that make it famous worldwide. After 12 months, each cheese is tested and fire-branded to become "real" Parmigiano.

Most of the Parmigiano Reggiano cheese on the market is between 24 and 36 months old. At around 24 months, Parmigiano Reggiano reaches the right stage of maturity to express its typical characteristics: crumbly, and melting in the mouth, with a moderately intense and flavourful taste, the perfect balance between sweet and savoury. This profile makes Parmigiano Reggiano perfect as an ingredient for adding flavour to fillings, first courses, or au gratin vegetable side dishes.

After 30 months, Parmigiano Reggiano becomes drier, even more crumbly, and has an intense flavour. At this stage, milk enzymes digest casein, making it suitable for lactose-intolerant people and babies. The cheese has aromas of nut and spices like nutmeg. This type of aged Parmigiano Reggiano can be used to add a bold flavour to sauces and fillings or paired with balsamic vinegar and jams on buffets or to accompany aperitifs.

Parmigiano Reggiano can also be aged for much longer. It can be found with maturations from 40 months to over 100 months. After 40 months, the flavour becomes particularly bold and intense, with a strong grainy texture, and an intense aroma with fragrances of spices and smokiness.

Parmigiano Reggiano can be paired with honey, balsamic vinegar, or smoked whiskey

Parmigiano Reggiano is a PDO product made only 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. The minimum maturation time for Parmigiano Reggiano is 12 months, but there is no maximum maturation time. Most of the Parmigiano Reggiano cheese on the market is between 24 and 36 months old, but it can be found with longer maturations, from 40 months to over 100 months.

Another classic pairing is Parmigiano Reggiano with balsamic vinegar. This union of two regional specialties from Emilia-Romagna is a delightful hors d'oeuvre or cheese course. To prepare this dish, break the Parmigiano Reggiano into bite-size chunks, drizzle with aged balsamic vinegar, and let stand for 15 minutes before serving.

When it comes to whiskey, a great pairing can be found in a cask-strength Scotch whisky. The robust mouthfeel of stronger whiskies pairs well with the hard, flavourful Parmigiano Reggiano. For instance, the Glengoyne Cask Strength Batch 8, 59.2% ABV, is said to contrast the strong, crystal-like style of the cheese while balancing out flavour-wise, resulting in a long combined finish.

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