When aged for 24 months, Parmigiano Reggiano is enriched with typical aromas and flavors, achieving a perfect balance between sweet and tasty that enhances its characteristics. This cheese has reached the optimum degree of ripeness, becoming highly digestible and with a crumbly and finely grainy paste.
Starting from 24 months of aging, Parmigiano Reggiano is characterized by the absence of lactose, which disappears in the very first hours of the product's life. In addition, it is a valuable source of calcium, essential for growth and maintaining skeletal health. A 40-gram serving provides more than 50% of the daily requirement of this important element.
Parmigiano Reggiano 24 months is perfect sprinkled on pasta or soups, to be enjoyed alone, simply accompanied by good bread, or served for an aperitif with a good glass of wine... these are just some of the recommended possibilities.
Parmigiano Reggiano aged 24 months is rich in balanced aromas and flavors, highly digestible and with a crumbly and grainy paste, perfect for various combinations, and is a precious source of calcium.
Produced with simple ingredients: milk, salt and rennet, this Parmigiano Reggiano should be kept in the refrigerator between +4°C and +8°C. Our production and packaging takes place at the Latteria Mogliese, located in Via L. Galvani, 1, 46028 Sermide MN, with dairy serial number 1835.