The same production process and raw materials give rise to very different flavors and aromas. The variable is aging.
Parmigiano Reggiano undergoes one of the longest aging processes among cheeses, following a very precise procedure.
During this period, chemical and physical transformations occur within the wheel, affecting its compactness and aromatic notes.
The aging room
The casera is the warehouse where the cheese rests for months and months before being put on the market.
In this room, the temperature is controlled all year round and the humidity exceeds 90%.
After salting by immersion in brine, the Parmigiano wheels remain in the warehouse for a minimum period of 12 months, during which the rind forms and the fermentation process continues.
Periodically, the wheels are turned and cleaned to remove residues.
Biochemical processes
During aging, complex modifications of the main components of milk—fat, proteins, and lactose—occur in the Parmigiano Reggiano paste.
The substances are broken down by enzymes naturally present in milk and whey starter. These beneficial microorganisms break down milk proteins, transforming them into amino acids, resulting in an evolution of the cheese's consistency and aroma.
Characteristics of longer aged cheeses
The longer the aging, the more Parmigiano loses moisture and takes on a pungent taste with spicy notes.
The 36-month, for example, has a savory and intense taste, hints of hay, meadow, and yogurt, and is more crumbly than younger aged cheeses.
Over time, the crumbliness further increases, the paste becomes amber, granular, and mineralized. In the 60-month, the taste is strong, very intense, but not spicy unlike other very aged cheeses. The aroma is more complex, woody, and smoky.
In short, each aging period is unique. We can only invite you to taste them all!
