Parmigiano Reggiano is produced in an area that includes the provinces of Parma, Reggio Emilia, Modena, Bologna (to the left of the Rhine river) and Mantova (to the right of the river Po).
There are 3 ages of reference for the consumer: over 18 months, over 22 months, over 30 months.
Over 18 months – lobster seal
‘Parmigiano Reggiano’ with harmonious taste and delicate aromas reminding of milk and fresh fruit.
Over 22 months – silver seal
‘Parmigiano Reggiano’ that feels soluble, crumbly and grainy, with the right balance between sweet and savory .
Over 30 months – gold seal
‘Parmigiano Reggiano’ richer in nutrients, is particularly brittle and grainy. The flavor is strong with notes of spices and dried fruit.
Parmigiano Reggiano, for short periods of time, can be put on display at room temperature at retail outlets without being damaged . Once purchased, it is recommended to be kept in a refrigerated environment in order to preserve all its flavor and to ensure optimal conservation.
Parmesan cheese can be stored in the refrigerator at a temperature between 4 and 8 ° C.