Parmigiano Reggiano Stagionato (Oltre 24 Mesi)

Parmigiano Reggiano Stagionato, aged for over 24 months, represents the pinnacle of Italy’s most celebrated cheese. Originating in the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna, this cheese is produced exclusively from raw cow’s milk, rennet, and salt, with no additives. The key ingredients are simple, but the transformation over two-plus years is profound. The cheese develops a granular, crumbly texture and a complex, savory flavor profile with notes of toasted nuts, browned butter, and a sharp, lingering umami finish. The rind becomes thick and amber, while the interior reveals a dense, crystalline structure from tyrosine crystals, which provide a satisfying crunch.

A great version of this cheese is distinguished by its intense, non-bitter flavor and its ability to shatter into flakes rather than bend. It should be free of off-flavors and possess a deep, nutty aroma. Regional variations are subtle, tied to the terroir of the cows’ diet, but the aging process itself is the primary differentiator. In Collecchio, Italy, **Caseificio Gennari**, as featured on *Cosa mangiamo oggi?*, exemplifies this mastery, producing a stagionato that is celebrated for its exceptional depth and crystalline texture. This cheese is best enjoyed on its own, shaved over salads, or paired with aged balsamic vinegar and full-bodied red wines.