When aged for more than 60 months, Parmigiano Reggiano reaches the peak of its complexity and depth of flavor. After five years of aging, this cheese has developed unique organoleptic characteristics, which make it an exceptional product sought after by connoisseurs.
Naturally lactose-free and highly digestible, Parmigiano Reggiano Over 60 months is suitable for those looking for a food that is easily assimilated, but rich in essential nutrients. The long aging gives the pasta a crumbly and mineralized texture, of an amber color, accompanied by an intense, strong but never pungent taste, as can happen with other aged cheeses.
The typical fresh aromas of younger ages, such as milk and hay, leave room for more mature and complex scents, with notes of dried mushrooms, spices, wood and smoking. A true sensory journey that culminates in delicate citrus nuances, making every taste a unique experience.
Perfect to be enjoyed alone, accompanied by dried fruit or honey, Parmigiano Reggiano Over 60 months is also suitable for bolder combinations, such as with structured or distilled wines.
Produced with simple ingredients: milk, salt and rennet, it is carefully refined at the Latteria Mogliese, located in Via L. Galvani, 1, 46028 Sermide MN, with dairy number 1835.
Store in the refrigerator between +4°C and +8°C to keep its extraordinary qualities intact.