Parmigiano Reggiano aged 60 months

Our 60-month aged Parmigiano Reggiano has rested for a full 5 years, during which time it has developed decidedly unique organoleptic characteristics. Its friability has further increased, presenting an amber, grainy, and mineralized paste. The taste is strong and very intense, but never spicy (unlike other very aged cheeses). The typical aromas of younger ages (milk, yogurt, and hay) give way to much more complex and marked notes of wood, smoke, spice, and citrus.

Organoleptic Characteristics  

• Particularly hard and crumbly paste, with a strong presence of tyrosine
• On the nose, it presents notes of spice, wood, and citrus
• The taste is strong and intense, but not excessively so

Try it paired with a good aromatic honey, cured meats, jams, or balsamic vinegar. Its long aging makes it perfect for fairly sweet wines, such as Amarone della Valpolicella or Marsala, and for passito wines. Also excellent with aromatic wines and spirits, such as Port or Rum.

After five years of aging, our 60-month Parmigiano Reggiano has acquired a very distinct and grainy friability, while the taste is even more intense but never spicy. Its nuances are even more complex, recalling notes of smoke, spice, and citrus. Thanks to its long resting period, our 60-month aged Parmigiano Reggiano is very rich in nutrients, such as high biological value proteins, mineral salts, and vitamins. Furthermore, the complete absence of lactose makes it ideal for all ages, as well as for athletes and pregnant and breastfeeding women.