Parmigiano Reggiano is aged for a minimum of 12 months.
The wheels rest in a warehouse at controlled temperature and humidity, and are turned and cleaned whenever necessary. As the months pass, they continue to lose moisture, the rind forms, and the fermentation process continues.
Parmigiano Reggiano 12 months: the youngster who makes himself loved
This is the minimum aging that the cheese must undergo to be recognized as Parmigiano Reggiano in all respects. It is still young, the paste is quite tender, while the flavor is harmonious, delicate and pleasantly sweet, with interesting hints of freshly milked milk, yogurt and fresh fruit.
At 12 months, Parmigiano is not yet ripe for grating, but its fresh and inviting flavor is perfect for enriching your aperitifs.
Accompany the flakes with a few drops of vinegar, classic or glazed, or indulge in artisanal jams.
A professional tip? Try it with lightly mustard-flavored mostarda.
Parmigiano 36 months: the grater's best friend
Parmigiano Reggiano aged 36 months from Caseificio San Simone is the ultimate expression of Emilia-Romagna.
It is excellent even on its own, but used in the filling of tortellini or to prepare lasagna it gives its best and adds that irresistible regional touch to your dishes.
At this age, the cheese develops all those characteristics that make it unique: a savory and intense taste, hints of hay and a distinctly crumbly texture that is perfect for grating.
If you feel inspired, try your hand at preparing Erbazzone. You will need: puff pastry, spinach, chard or other mixed herbs and, of course, a generous dose of freshly grated 36-month Parmigiano Reggiano.
Parmigiano 100 months: a symphony of flavors after 8 years of rest
For good things, you know, it takes time. Imagine then how good a Parmigiano Reggiano aged for over 100 months can be.
Using it as an ingredient in a recipe would be an unforgivable waste. It is better to enjoy it on its own and let its aromas pleasantly envelop you, perhaps sipping a glass of wine.
The most sophisticated palates will recognize citrus and hay notes, to be enhanced with a few drops of aged balsamic vinegar.
Would you like to taste some of the aged cheeses directly at our dairy?
Seize the opportunity to visit us on Saturday, May 7, during the "Caseifici Aperti" event.
Book a visit to our facility, discover how Parmigiano Reggiano is made, and conclude the tour with a tasting.
To find out available times, please contact Caseificio San Simone directly.
