The Parmesan cheese is not just any cheese, but a true Italian gastronomic heritage. One of the aspects that most influence its taste, texture and use in cooking is the seasoning. But what are the differences between a Parmigiano Reggiano 12, 24, 36 months (and beyond)? And how do you choose the one best suited to your needs?
In this guide, we take you on a discovery of the main seasonings, to learn how to recognise them, taste them and pair them best - even with the’Balsamic Vinegar, another symbol of excellence in the Emilia region.
Parmigiano Reggiano 12 months: young and delicate
Parmesan Cheese 12 months is the minimum maturation period stipulated in the specification.
It is presented with:
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Light colour
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Dough still elastic
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Sweet, lactic flavourwith notes of milk and butter
When to use it
It is ideal for:
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aperitifs and appetisers
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delicate flakes
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simple dishes where it should not overpower the other ingredients
Excellent with a few drops of young balsamic vinegarfresh and slightly acidic, for a balanced contrast.
Parmigiano Reggiano 24 months: perfect balance
The 24 months is considered by many to be the “ideal” seasoning, because it represents the perfect balance between sweetness and savouriness.
Main features:
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Crumblier grain
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Scents of dried fruit and broth
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Full but harmonious taste
When to use it
Perfect for:
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tastings
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first courses
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flakes on salads or carpaccio
Here the combination with a mature balsamic vinegar expresses the ultimate in Emilian tradition.
Parmigiano Reggiano 36 months: intense and structured
With the 36 months you enter the world of large-scale maturing.
What to expect:
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Very crumbly and grainy dough
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Complex aromas (spices, walnut, leather)
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Strong and persistent flavour
When to use it
Ideal for:
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pure tasting
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gourmet pairings
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important dishes
It is the perfect choice with a Traditional Balsamic Vinegarthick and velvety, to be used strictly in drops.
Parmesan Cheese over 40 months: an experience for connoisseurs
Seasoning over 40 months are rare and precious. Here, Parmesan becomes almost a sensory experience:
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extremely concentrated taste
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clearly visible tyrosine crystals
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very long persistence
It is a product to be savoured slowly, often the protagonist of guided tastings: in this case, the combination with a very aged balsamic becomes a real ritual.
How to choose the right seasoning?
Depends on:
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how you will use it (cooking or tasting)
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your personal taste
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the envisaged combination
| Seasoning | Ideal for |
|---|---|
| 12 months | light dishes, aperitifs |
| 24 months | daily use and tasting |
| 36 months | gourmet cuisine |
| 40+ months | sensory experiences |
Parmesan Cheese and Balsamic Vinegar: the perfect dialogue
Parmesan cheese and Balsamic Vinegar are born in the same territory and share fundamental values: time, patience and craftsmanship.
It is no coincidence that their combination is one of the most iconic in Italian cuisine.
In our shop you will find condiments and balsamic vinegars designed specifically to enhance mature cheeses, from the youngest to the most intense.
Discover the complete selection: https://www.ilborgodelbalsamico.it/shop/
An area to experience, not just to taste
If you want to delve into this culture of taste, the best way is to experience it in its place of origin.
At Le Dimore del Borgo, nestled in the hills of Albinea, it is possible to discover at first hand the universe of balsamic vinegar and the territory of Emilia.
Discover hospitality and experiences: https://www.ilborgodelbalsamico.it/le-dimore-del-borgo/
