Parmigiano Reggiano 24 Mesi

Parmigiano Reggiano 24 Mesi is an aged Italian cheese produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (south of the Po River). This designation indicates a minimum aging period of 24 months, during which the cheese develops a granular, crumbly texture and a complex, savory flavor profile with notes of toasted nuts, browned butter, and a slight crystalline crunch from tyrosine crystals. The cheese is made from raw cow's milk, rennet, and salt, with no additives or preservatives.

A great 24-month Parmigiano Reggiano is distinguished by its deep straw-yellow color, intense umami character, and a balanced saltiness that does not overpower the cheese's natural sweetness. The texture should be firm yet brittle, breaking into small flakes rather than slicing cleanly. The presence of small, crunchy crystals is a hallmark of proper aging and quality.

Regional variations are subtle but significant. Cheeses from the Parma area, such as those produced at Caseificio Gennari in Collecchio, Italy, are often noted for their particularly rich, nutty character, as highlighted by the food program *Cosa mangiamo oggi?*. Producers in Reggio Emilia tend to produce wheels with a slightly more pronounced savory depth, while those from Modena may exhibit a touch more sweetness. The cheese is traditionally enjoyed in shavings with balsamic vinegar, grated over pasta, or eaten alone with pears and honey.