Parmigiano Reggiano P.D.O. — 36 months aged. Made exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna (left of the Reno) and Mantua (right of the Po), from the milk of cows fed on locally grown forage with no silage, fermented feeds or animal flour permitted. Each wheel requires approximately 550 litres of milk and is made using only milk, salt, rennet and whey starter from the previous day's production — nothing else. The production process has not fundamentally changed in nine centuries.

At 36 months, Parmigiano Reggiano has developed well beyond the younger wheels that most people know. The texture is hard, granular and crunchy — the white crystals visible in the paste are tyrosine, a natural amino acid that forms during long maturation and is a sign of properly aged cheese. The flavour is intense and complex: dried fruit, toasted nuts, a long savoury finish, and a depth that younger Parmigiano cannot reach. This is not a grating cheese in the way that 24-month Parmigiano is, though it grates well — it is a cheese to eat in chunks, broken from the wedge with a knife, alongside aged balsamic vinegar, honey, or fruit. It also works over pasta, risotto and in sauces where you want the cheese to be the dominant flavour rather than a background seasoning.

Every wheel is individually assessed at 12 months by inspectors from the Consorzio del Parmigiano Reggiano. Only wheels that pass this examination continue to mature and carry the P.D.O. mark. Each wheel carries a unique alphanumeric code on a casein plate, making it traceable from the specific dairy and production date back to the farm.

Maturation Guide

12–18 months — Smooth, mild, with notes of milk, yoghurt and fresh fruit. Creamy texture. Works in salads, sandwiches, on its own, or with sparkling white wine.

22–24 months — Crumbly and grainy. Balanced between mildness and intensity, with notes of fruit, nuts and broth. The all-purpose Parmigiano for cooking and eating.

30–36 months — Hard, crunchy, with a long-lasting flavour of dried fruit and nuts. Eat in chunks with balsamic and honey, grate over pasta, or pair with full-bodied wine. This is the age on this page.

40+ months — Complex flavours of almond, chestnut, toasted caramel and spice. Granular and crunchy. Pair with dessert wines or aged balsamic. Rare and worth seeking out.

Origin: Emilia-Romagna / Lombardy, Italy (P.D.O.)

Ingredients: Milk, salt, rennet. Dry matter fat content minimum 32%.

Storage: Wrap tightly in cling film or wax paper and refrigerate. Once cut, use within two to three weeks. Bring to room temperature before eating — cold cheese does not release its full flavour.

Allergens: Milk.

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