Parmigiano Reggiano DOP - 50 Months

Parmigiano Reggiano DOP is a hard, cooked, unpressed cheese made from raw cow's milk from animals raised in the production area and fed primarily on local fodder.

The production area of Parmigiano Reggiano PDO includes the provinces of Parma, Reggio Emilia, Modena, and Bologna to the left of the Reno River, in the Emilia-Romagna region.

The cheese is made using milk from the evening milking, which rests overnight in steel tanks. After being partially skimmed, the evening milk is poured together with the morning milk into the characteristic bell-shaped copper cauldron, without any additives. Natural whey starter culture is then added and heated to 33°C. Once this temperature is reached, calf rennet, obtained from the stomachs of suckling calves, is added until coagulation occurs, which occurs in 10-15 minutes. The curd is broken into small granules and then cooked to 55°C. The resulting mass, after cooking and the granules falling out, is lifted and cut in two; each mass is wrapped in a linen cloth and placed in a wooden or Teflon mold. Here, the cheese takes on its characteristic shape and receives a casein plaque embedded in the surface of the rind, which, thanks to an alphanumeric code, uniquely identifies each individual wheel. It is then branded with a stamping tool, which imprints the dotted words "PARMIGIANO REGGIANO" on the rind, along with the dairy's registration number, and the month and year of production. Salting follows, which involves immersing the wheel in a saturated solution of natural salt for 16-20 days. Finally, it is aged on wooden boards in temperature- and humidity-controlled rooms, lasting from a minimum of 12 months to over two years. Only those wheels that pass a rigorous selection process are branded with the oval fire-branded seal at 12 months of age.

The origins of Parmigiano Reggiano DOP date back to the Middle Ages, thanks to the work of the Benedictine and Cistercian monks of the Po Valley, who, between the Apennines and the right bank of the Po River, reclaimed the marshes and cultivated the pastures needed to feed their cattle. The production method for Parmigiano Reggiano DOP is essentially the same as it was nine centuries ago and uses the same essential ingredients (milk, rennet, and salt), without any additives or preservatives.

Characteristics

Parmigiano Reggiano DOP has a cylindrical shape, with a diameter of 35-45 cm,

Height 20-26 cm, minimum weight 30 kg and average 40-42 kg. The rind is golden yellow. The interior is firm and straw-yellow in color.

The texture is finely grained, dry, and crumbly, with a pronounced flaky fracture and a pleasant presence of natural crystals typical of long aging. The flavor is intense, complex, and persistent, with evolved notes of dried fruit, broth, and spices. The aroma is rich and fragrant, bold yet balanced, with a strong savory flavor and a slight spiciness on the finish.

Pairings

Parmigiano Reggiano DOP aged for over 50 months is the perfect pairing with a few drops of Traditional Balsamic Vinegar of Reggio Emilia DOP or Traditional Balsamic Vinegar of Modena DOP, which enhance its flavor and long-lasting aromatic persistence.

Thanks to its long maturation, it's also ideal with dried fruit, especially walnuts, almonds, and hazelnuts, or with chestnut honey, truffle honey, and other aromatic honeys. It's also excellent with mild or slightly sweet and sour jams, such as onion, fig, or pear.

Parmigiano Reggiano 50 months is particularly good enjoyed pure, in shavings or small cubes, as an aperitif, starter, or after a meal. It can also be grated to enrich risottos, stuffed pasta dishes, and rich first courses.

As for wine, it pairs very well with bold, structured reds, such as Amarone, Barolo, Brunello di Montalcino, or Sangiovese Riserva. It's also interesting to pair with a dry Lambrusco Grasparossa or with dessert wines and fortified wines, especially when served after a meal.

Milk, salt, rennet.