Parmigiano Reggiano aged 60 months rested for 5 years, a time in which it developed decidedly unique organoleptic characteristics. Its friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy (as happens with other very aged cheeses). The typical aromas of younger ripening (milk, yogurt and hay) leave room for much more complex and marked, woody, smoky, spicy and citrusy scents.
Organoleptic characteristics
- Particularly hard and crumbly dough, with very present tyrosine
- The taste is strong and intense, but not excessively
- On the nose it has hints of spice, wood and citrus
Try it paired with a good aromatic honey, cured meats, jams or balsamic vinegar. The long aging makes it perfect for fairly sweet wines, such as an Amarone della Valpolicella or a Marsala, and for passito wines. Also excellent with aromatic wines and spirits, such as a Port or a Rum.
