Aging Paragemia Cheese: How Long For The Best Taste?

Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano-Reggiano is typically aged for at least 12 months, with some varieties being aged for 24 months or more. The length of ageing affects the flavour and texture of the cheese, with older cheeses having a crumblier and grainier texture, and more complex flavours. The minimum maturation period of 12 months is required for the cheese to be tested and approved as Parmigiano-Reggiano. While most Parmigiano-Reggiano cheeses are aged between 12 and 36 months, some rare varieties have been aged for 60 months or more.

Parmigiano-Reggiano is aged for a minimum of 12 months

At 12 months, Parmigiano-Reggiano is still considered young and is described as "new" by experts. The cheese is soft, and the aromas are less pronounced. The flavour has an accentuated lactic base, tasting of milk, yoghurt or butter, with possible vegetal notes such as grass, boiled vegetables, flowers or fruit.

After 18 months, a well-marked lactic base is perceptible, and the aromas that distinguish Parmigiano-Reggiano become more noticeable. The texture is still soft, but has an appreciable graininess and friability. From 12 to 18 months, the cheese still exhibits some of its youthfulness, with "milk, yoghurt, and fresh fruit" flavours.

By 24 months, the changes in flavour, appearance and texture are clear. The number of visible white crystals increases, and the cheese is crumbly and grainier. This is the perfect degree of ripeness to be tasted, with a balance of sweet and salty flavours. It lends itself to all gastronomic preparations, even grated on first courses.

Over 30 months, Parmigiano-Reggiano is considered "very old". The cheese is particularly dry, crumbly and grainy, with an intense and decisive aroma. Notes of spices and dried fruit are predominant. It is perfect to be grated, but also to be tasted with honey or balsamic vinegar. It is highly digestible and suitable for lactose-intolerant people and young children.

The ageing process for Parmigiano-Reggiano is part of the reason for its high price. It requires 131 gallons of high-quality milk per wheel, and the lengthy ageing adds to the cost.

The cheese is tested and approved after 12 months

Parmigiano-Reggiano cheese is tested and approved after 12 months of ageing. This is the minimum maturation period for this type of cheese, which is produced exclusively in specific Italian provinces, including Parma and Reggio Emilia. The strict guidelines for its production are maintained due to its Protected Designation of Origin (PDO) status. This designation ensures that every step, from cow breeding to cheese-making and packaging, occurs within this defined area, preserving the cheese's authenticity and traditional production methods.

After 12 months, each wheel of Parmigiano-Reggiano is inspected by the Parmigiano Reggiano Consortium, the governing body behind the PDO. If the cheese passes inspection, it officially earns its Parmigiano-Reggiano approval and is fire-branded. However, the cheese is usually aged further, often for years, and its character will continue to change. The longer ageing process enhances the cheese's crumbly texture and introduces intricate notes of dried fruits and spices.

At 12 months, Parmigiano-Reggiano is considered young and is described as having a "new" taste by experts. The cheese is still soft, and the aromas are less predominant. The accentuated lactic base gives the cheese a taste of milk, yogurt or butter, with possible vegetal notes such as grass, boiled vegetables, flowers or fruit.

While it is possible to purchase Parmigiano-Reggiano that has been aged for 12 months, it is more common to find cheese that has been aged for at least 18 months. This additional ageing allows the flavours that distinguish Parmigiano-Reggiano to become more pronounced, and the texture becomes grainier and crumblier.

The ageing process for Parmigiano-Reggiano can extend far beyond 12 months, with some cheeses reaching 36 months or more. These older cheeses develop an even drier and crumblier texture, with an intense and decisive aroma. The notes of spices and dried fruit become more prominent, and the cheese is perfect for grating or tasting with honey or balsamic vinegar.

Parmigiano-Reggiano is usually aged for longer, often for years

Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese is produced under strict guidelines, with all Parmigiano-Reggiano being crafted exclusively in specific areas of Italy, such as Parma and Reggio Emilia, due to its Protected Designation of Origin (PDO) status. This designation ensures that every step of the production process, from cow breeding to cheese-making and packaging, occurs within this defined area, preserving the cheese's authenticity and traditional production methods.

Parmigiano-Reggiano is typically aged for a minimum of 12 months, and often for much longer – sometimes even for years. This lengthy ageing process is a key factor in the cheese's unique characteristics and is what sets it apart from other cheeses. The ageing serves to intensify the cheese's complex flavours and granular texture. The youngest Parmigiano-Reggiano that consumers typically find in the United States is at least 18 months old. However, the longer the cheese is aged, the more pronounced these characteristics become. For instance, at 24 months, the number of visible white crystals increases, and the cheese becomes crumblier and grainier. As the cheese reaches 36 months or older, notes of spices and dried fruit become more prominent in both the aroma and flavour.

The ageing process for Parmigiano-Reggiano is so important that it has its own dedicated terminology. A Parmigiano-Reggiano aged for three years is called 'stravecchio', while those aged for four years or more are known as 'stravecchiones'. These older cheeses are particularly dry, crumbly, and grainy, with an intense and decisive aroma. They are perfect for grating or for tasting with honey or balsamic vinegar. Interestingly, Parmigiano-Reggiano that has been aged for over 30 months is also highly digestible and rich in nutrients, making it suitable for lactose-intolerant individuals and young children.

The minimum maturation period of 12 months is just the beginning for Parmigiano-Reggiano. After this initial ageing, each cheese is inspected and, if approved, officially earns its Parmigiano-Reggiano status. However, the cheese usually continues to be aged, allowing its character to further develop and mature. This additional ageing is what gives Parmigiano-Reggiano its versatility, as renowned Italian chef Luca Marchini notes. The different maturation stages provide a range of aromatic sensations, making the cheese adaptable to various culinary applications. For instance, Marchini uses 24-month Parmigiano-Reggiano in a risotto dish, while a 30-month maturation period is chosen for a pre-dessert creation to achieve greater texture and complexity in the mouth.

The flavour and texture of the cheese changes as it ages

Parmigiano-Reggiano cheese is aged for a minimum of 12 months, but the flavour and texture of the cheese changes as it ages beyond this point. After 12 months, the cheese is still soft and young, without the unique flavours and perfumes that make it famous worldwide. It has a more pronounced lactic base, tasting of milk, yoghurt or butter, with possible vegetal notes such as grass, boiled vegetables, flowers or fruit.

After 18 months, the aromas that distinguish Parmigiano-Reggiano become more noticeable, and the dough starts to develop a grainy and friable texture. At 24 months, the cheese has reached an optimum degree of ripeness. The crumbly and grainy dough has a perfect balance between sweet and salty, and it lends itself to all gastronomic preparations.

When the cheese is aged for over 30 months, it is considered "very old". The texture becomes particularly dry, crumbly and grainy, with an intense and decisive aroma. The notes of spices and dried fruit are more prominent, and the cheese is perfect to be grated or tasted with honey or balsamic vinegar. It is also highly digestible and suitable for lactose-intolerant individuals and young children.

The longest-aged Parmigiano-Reggiano cheeses have matured for 60 months or more, with a rare 23-year-old (276-month) wheel unveiled in 2023. These extremely aged cheeses have intensified complex flavours and a granular texture. They are best enjoyed with a sweet wine like Marsala or Passito to balance out the hardness.

Parmigiano-Reggiano aged for 30-36 months is called Stravecchio

Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The minimum amount of time that Parmigiano-Reggiano is aged for is 12 months, but it can be aged for much longer than this. Parmigiano-Reggiano aged for 30-36 months is called Stravecchio.

At 36 months and beyond, Parmigiano-Reggiano takes on a more crumbly texture, accompanied by spicier flavours, where fresh fruit aromas give way to more intense dried fruit nuances. This is a result of the ageing process, which is crucial in transforming Parmigiano-Reggiano into a unique, universally-coveted cheese.

The ageing process also affects the appearance of the cheese. As it ages, the number of visible white crystals increases, and the cheese becomes crumbly and grainier in texture.

The flavour of Parmigiano-Reggiano aged for 30-36 months is described as having more intense dried fruit nuances, with nuttiness and meat stock flavours coming to the fore.

The ageing process also affects the versatility of the cheese in the kitchen. Renowned Italian chef Luca Marchini uses 30-month Parmigiano-Reggiano in a pre-dessert dish at his L'Erba del Re restaurant. The choice of a 30-month maturation period for this dish is given by the need to achieve greater texture and complexity in the mouth.

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