Parmigiano Reggiano – 30 months

Description

From 30 months of maturation on, Parmigiano is considered well-ripened. The flavour becomes more intense, the texture is dry and granular, easy to grate. Still, we are used to extremely long maturation periods, therefore this type of cheese is still a “young boy” to us! Anyhow, as the maturation grows longer, the cheese becomes easier to digest, even for those who suffer from lactose intolerance, and its energy content increases. Try it to season a simple plate of buttered noodles and pair it with a glass of Sangiovese wine.