We are used to using Parmigiano Reggiano very "democratically", but in reality, there's a very precise way to taste it, from how it's cut to the choice of pairings.
Gather a group of foodie friends, set a beautiful table, and prepare your own homemade Parmigiano Reggiano tasting!
Cutting and serving
Parmigiano Reggiano isn't cut, it's broken into flakes!
Its granular texture is enhanced by flaking, which is done with the traditional almond-shaped knife. You incise the cheese and apply slight pressure to lift the flake, and at this moment, you can fully appreciate the aroma of the Parmigiano.
To serve Parmigiano, you can use a ceramic plate or a wooden cutting board, the important thing is to keep it well away from other foods that could absorb or influence its smell. So be sure to arrange the pairing products on a separate cutting board.
Tasting Parmigiano Reggiano of various ages
Let's take a brief look at the main characteristics of the various ages of Parmigiano Reggiano.
Want to engage and entertain your guests? Give them paper and pen to write down flavors and sensations, then compare them with the list!
- "Young" Parmigiano, aged 12 and 18 months, has a delicate and slightly acidic flavor, with notes of fruit and yogurt. The texture is soft and still not very crumbly.
- From 24 to 36 months, Parmigiano begins to become granular, and the flavor is more decisive, with an aroma reminiscent of dried fruit and hay.
- From 48 months and beyond, over time the flavor becomes increasingly intense and marked, with complex woody and citrus notes.
Given the increasing intensity of the taste, we recommend starting with the younger ages and then moving up.
How to pair Parmigiano
It's also excellent on its own, but to enrich your tasting experience, you can pair Parmigiano with cured meats, wines, or condiments.
White and sparkling wines are suitable for shorter aged cheeses, which also pair well with jams and marmalades.
From 48 months onwards, you can get creative with honey, aged cured meats, and aged vinegar.
With longer aged cheeses, you can drink aromatic wines or spirits, for example, a good rum. If you are a lover of very structured and meditation wines, try pairing them with 100-month-old Parmigiano.
