{"id":168371,"date":"2025-07-21T13:37:19","date_gmt":"2025-07-21T11:37:19","guid":{"rendered":"https:\/\/www.ilborgodelbalsamico.it\/?p=168371"},"modified":"2025-12-15T18:26:40","modified_gmt":"2025-12-15T16:26:40","slug":"parmesan-reggiano-cheese-differences-12-24-36-months","status":"publish","type":"post","link":"https:\/\/www.ilborgodelbalsamico.it\/en\/notizie\/parmigiano-reggiano-differenze-12-24-36-mesi\/","title":{"rendered":"Parmesan cheese: differences between 12, 24, 36 months (and more)"},"content":{"rendered":"<p data-start=\"288\" data-end=\"647\">The <strong data-start=\"291\" data-end=\"314\">Parmesan cheese<\/strong> 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 <strong data-start=\"486\" data-end=\"502\">seasoning<\/strong>. But what are the differences between a Parmigiano Reggiano <strong data-start=\"559\" data-end=\"578\">12, 24, 36 months<\/strong> (and beyond)? And how do you choose the one best suited to your needs?<\/p>\n<p data-start=\"649\" data-end=\"876\">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\u2019<strong data-start=\"804\" data-end=\"823\">Balsamic Vinegar<\/strong>, another symbol of excellence in the Emilia region.<\/p>\n<h2 data-start=\"883\" data-end=\"933\">Parmigiano Reggiano 12 months: young and delicate<\/h2>\n<p data-start=\"935\" data-end=\"1040\">Parmesan Cheese <strong data-start=\"958\" data-end=\"969\">12 months<\/strong> is the minimum maturation period stipulated in the specification.<br data-start=\"1021\" data-end=\"1024\" \/>It is presented with:<\/p>\n<ul data-start=\"1042\" data-end=\"1145\">\n<li data-start=\"1042\" data-end=\"1061\">\n<p data-start=\"1044\" data-end=\"1061\"><strong data-start=\"1044\" data-end=\"1061\">Light colour<\/strong><\/p>\n<\/li>\n<li data-start=\"1062\" data-end=\"1089\">\n<p data-start=\"1064\" data-end=\"1089\"><strong data-start=\"1064\" data-end=\"1089\">Dough still elastic<\/strong><\/p>\n<\/li>\n<li data-start=\"1090\" data-end=\"1145\">\n<p data-start=\"1092\" data-end=\"1145\"><strong data-start=\"1092\" data-end=\"1118\">Sweet, lactic flavour<\/strong>with notes of milk and butter<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"1147\" data-end=\"1164\">When to use it<\/h3>\n<p data-start=\"1165\" data-end=\"1178\">It is ideal for:<\/p>\n<ul data-start=\"1179\" data-end=\"1286\">\n<li data-start=\"1179\" data-end=\"1202\">\n<p data-start=\"1181\" data-end=\"1202\">aperitifs and appetisers<\/p>\n<\/li>\n<li data-start=\"1203\" data-end=\"1221\">\n<p data-start=\"1205\" data-end=\"1221\">delicate flakes<\/p>\n<\/li>\n<li data-start=\"1222\" data-end=\"1286\">\n<p data-start=\"1224\" data-end=\"1286\">simple dishes where it should not overpower the other ingredients<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1288\" data-end=\"1408\">Excellent with <strong data-start=\"1302\" data-end=\"1347\">a few drops of young balsamic vinegar<\/strong>fresh and slightly acidic, for a balanced contrast.<\/p>\n<h2 data-start=\"1415\" data-end=\"1466\">Parmigiano Reggiano 24 months: perfect balance<\/h2>\n<p data-start=\"1468\" data-end=\"1598\">The <strong data-start=\"1471\" data-end=\"1482\">24 months<\/strong> is considered by many to be the \u201cideal\u201d seasoning, because it represents the perfect balance between sweetness and savouriness.<\/p>\n<p data-start=\"1600\" data-end=\"1627\">Main features:<\/p>\n<ul data-start=\"1628\" data-end=\"1721\">\n<li data-start=\"1628\" data-end=\"1652\">\n<p data-start=\"1630\" data-end=\"1652\"><strong data-start=\"1630\" data-end=\"1652\">Crumblier grain<\/strong><\/p>\n<\/li>\n<li data-start=\"1653\" data-end=\"1690\">\n<p data-start=\"1655\" data-end=\"1690\"><strong data-start=\"1655\" data-end=\"1690\">Scents of dried fruit and broth<\/strong><\/p>\n<\/li>\n<li data-start=\"1691\" data-end=\"1721\">\n<p data-start=\"1693\" data-end=\"1721\"><strong data-start=\"1693\" data-end=\"1721\">Full but harmonious taste<\/strong><\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"1723\" data-end=\"1740\">When to use it<\/h3>\n<p data-start=\"1741\" data-end=\"1754\">Perfect for:<\/p>\n<ul data-start=\"1755\" data-end=\"1817\">\n<li data-start=\"1755\" data-end=\"1769\">\n<p data-start=\"1757\" data-end=\"1769\">tastings<\/p>\n<\/li>\n<li data-start=\"1770\" data-end=\"1784\">\n<p data-start=\"1772\" data-end=\"1784\">first courses<\/p>\n<\/li>\n<li data-start=\"1785\" data-end=\"1817\">\n<p data-start=\"1787\" data-end=\"1817\">flakes on salads or carpaccio<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1819\" data-end=\"1919\">Here the combination with a <a href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/shop\/gift-packs\/packaging-red-goes-on-everything-balsamic-vinegar-of-modena-igp-100-ml-parmesan-cheese-24-months\/\"><strong data-start=\"1847\" data-end=\"1873\">mature balsamic vinegar<\/strong><\/a> expresses the ultimate in Emilian tradition.<\/p>\n<h2 data-start=\"1926\" data-end=\"1979\">Parmigiano Reggiano 36 months: intense and structured<\/h2>\n<p data-start=\"1981\" data-end=\"2045\">With the <strong data-start=\"1988\" data-end=\"1999\">36 months<\/strong> you enter the world of large-scale maturing.<\/p>\n<p data-start=\"2047\" data-end=\"2063\">What to expect:<\/p>\n<ul data-start=\"2064\" data-end=\"2180\">\n<li data-start=\"2064\" data-end=\"2102\">\n<p data-start=\"2066\" data-end=\"2102\"><strong data-start=\"2066\" data-end=\"2102\">Very crumbly and grainy dough<\/strong><\/p>\n<\/li>\n<li data-start=\"2103\" data-end=\"2146\">\n<p data-start=\"2105\" data-end=\"2146\"><strong data-start=\"2105\" data-end=\"2124\">Complex aromas<\/strong> (spices, walnut, leather)<\/p>\n<\/li>\n<li data-start=\"2147\" data-end=\"2180\">\n<p data-start=\"2149\" data-end=\"2180\"><strong data-start=\"2149\" data-end=\"2180\">Strong and persistent flavour<\/strong><\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"2182\" data-end=\"2199\">When to use it<\/h3>\n<p data-start=\"2200\" data-end=\"2211\">Ideal for:<\/p>\n<ul data-start=\"2212\" data-end=\"2273\">\n<li data-start=\"2212\" data-end=\"2231\">\n<p data-start=\"2214\" data-end=\"2231\">pure tasting<\/p>\n<\/li>\n<li data-start=\"2232\" data-end=\"2253\">\n<p data-start=\"2234\" data-end=\"2253\">gourmet pairings<\/p>\n<\/li>\n<li data-start=\"2254\" data-end=\"2273\">\n<p data-start=\"2256\" data-end=\"2273\">important dishes<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2275\" data-end=\"2390\">It is the perfect choice with a <a href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/traditional-balsamic-vinegar-of-reggio-emilia-dop-2\/\"><strong data-start=\"2306\" data-end=\"2338\">Traditional Balsamic Vinegar<\/strong><\/a>thick and velvety, to be used strictly in drops.<\/p>\n<h2 data-start=\"2397\" data-end=\"2466\">Parmesan Cheese over 40 months: an experience for connoisseurs<\/h2>\n<p data-start=\"2468\" data-end=\"2588\">Seasoning <strong data-start=\"2484\" data-end=\"2503\">over 40 months<\/strong> are rare and precious. Here, Parmesan becomes almost a <strong data-start=\"2562\" data-end=\"2587\">sensory experience<\/strong>:<\/p>\n<ul data-start=\"2590\" data-end=\"2685\">\n<li data-start=\"2590\" data-end=\"2622\">\n<p data-start=\"2592\" data-end=\"2622\">extremely concentrated taste<\/p>\n<\/li>\n<li data-start=\"2623\" data-end=\"2659\">\n<p data-start=\"2625\" data-end=\"2659\">clearly visible tyrosine crystals<\/p>\n<\/li>\n<li data-start=\"2660\" data-end=\"2685\">\n<p data-start=\"2662\" data-end=\"2685\">very long persistence<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2687\" data-end=\"2775\">It is a product to be savoured slowly, often the protagonist of <strong data-start=\"2750\" data-end=\"2774\">guided tastings: <\/strong>in this case, the combination with a <a href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/aged-balsamic-vinegar-of-modena-igp\/\"><strong>very aged balsamic<\/strong><\/a> becomes a real ritual.<\/p>\n<h2 data-start=\"2873\" data-end=\"2914\">How to choose the right seasoning?<\/h2>\n<p data-start=\"2916\" data-end=\"2927\">Depends on:<\/p>\n<ul data-start=\"2928\" data-end=\"3030\">\n<li data-start=\"2928\" data-end=\"2972\">\n<p data-start=\"2930\" data-end=\"2972\"><strong data-start=\"2930\" data-end=\"2948\">how you will use it<\/strong> (cooking or tasting)<\/p>\n<\/li>\n<li data-start=\"2973\" data-end=\"3001\">\n<p data-start=\"2975\" data-end=\"3001\"><strong data-start=\"2975\" data-end=\"3001\">your personal taste<\/strong><\/p>\n<\/li>\n<li data-start=\"3002\" data-end=\"3030\">\n<p data-start=\"3004\" data-end=\"3030\"><strong data-start=\"3004\" data-end=\"3030\">the envisaged combination<\/strong><\/p>\n<\/li>\n<\/ul>\n<div class=\"TyagGW_tableContainer\">\n<div class=\"group TyagGW_tableWrapper flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"3032\" data-end=\"3240\">\n<thead data-start=\"3032\" data-end=\"3061\">\n<tr data-start=\"3032\" data-end=\"3061\">\n<th data-start=\"3032\" data-end=\"3047\" data-col-size=\"sm\">Seasoning<\/th>\n<th data-start=\"3047\" data-end=\"3061\" data-col-size=\"sm\">Ideal for<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"3091\" data-end=\"3240\">\n<tr data-start=\"3091\" data-end=\"3130\">\n<td data-start=\"3091\" data-end=\"3101\" data-col-size=\"sm\">12 months<\/td>\n<td data-start=\"3101\" data-end=\"3130\" data-col-size=\"sm\">light dishes, aperitifs<\/td>\n<\/tr>\n<tr data-start=\"3131\" data-end=\"3174\">\n<td data-start=\"3131\" data-end=\"3141\" data-col-size=\"sm\">24 months<\/td>\n<td data-start=\"3141\" data-end=\"3174\" data-col-size=\"sm\">daily use and tasting<\/td>\n<\/tr>\n<tr data-start=\"3175\" data-end=\"3203\">\n<td data-start=\"3175\" data-end=\"3185\" data-col-size=\"sm\">36 months<\/td>\n<td data-start=\"3185\" data-end=\"3203\" data-col-size=\"sm\">gourmet cuisine<\/td>\n<\/tr>\n<tr data-start=\"3204\" data-end=\"3240\">\n<td data-start=\"3204\" data-end=\"3215\" data-col-size=\"sm\">40+ months<\/td>\n<td data-start=\"3215\" data-end=\"3240\" data-col-size=\"sm\">sensory experiences<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<h2 data-start=\"3247\" data-end=\"3308\">Parmesan Cheese and Balsamic Vinegar: the perfect dialogue<\/h2>\n<p data-start=\"3310\" data-end=\"3538\">Parmesan cheese and <strong data-start=\"3332\" data-end=\"3351\">Balsamic Vinegar<\/strong> are born in the same territory and share fundamental values: time, patience and craftsmanship.<br data-start=\"3451\" data-end=\"3454\" \/>It is no coincidence that their combination is one of the most iconic in Italian cuisine.<\/p>\n<p data-start=\"3540\" data-end=\"3678\">In our shop you will find <strong data-start=\"3562\" data-end=\"3645\">condiments and balsamic vinegars designed specifically to enhance mature cheeses<\/strong>, from the youngest to the most intense.<\/p>\n<p data-start=\"3680\" data-end=\"3755\"><em><strong>Discover the complete selection: <\/strong><\/em><a class=\"decorated-link\" href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/shop\/\" target=\"_new\" rel=\"noopener\" data-start=\"3715\" data-end=\"3755\"><em><strong>https:\/\/www.ilborgodelbalsamico.it\/shop\/<\/strong><\/em><\/a><\/p>\n<h2 data-start=\"3762\" data-end=\"3812\">An area to experience, not just to taste<\/h2>\n<p data-start=\"3814\" data-end=\"4074\">If you want to delve into this culture of taste, the best way is to experience it in its place of origin.<br data-start=\"3916\" data-end=\"3919\" \/>At <strong data-start=\"3926\" data-end=\"3949\">Le Dimore del Borgo<\/strong>, nestled in the hills of Albinea, it is possible to discover at first hand the universe of balsamic vinegar and the territory of Emilia.<\/p>\n<p data-start=\"4076\" data-end=\"4174\"><em><strong>Discover hospitality and experiences: <\/strong><\/em><a class=\"decorated-link\" href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/the-dimore-del-borgo\/\" target=\"_new\" rel=\"noopener\" data-start=\"4119\" data-end=\"4174\"><em><strong>https:\/\/www.ilborgodelbalsamico.it\/le-dimore-del-borgo\/<\/strong><\/em><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Il Parmigiano Reggiano non \u00e8 un formaggio qualunque, ma un vero e proprio patrimonio gastronomico italiano. Uno degli aspetti che [&hellip;]<\/p>\n","protected":false},"author":3011,"featured_media":168372,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-168371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Parmigiano Reggiano: differenze tra 12, 24, 36 mesi (e oltre) - Il Borgo del Balsamico<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ilborgodelbalsamico.it\/en\/info-news\/parmesan-reggiano-cheese-differences-12-24-36-months\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmigiano Reggiano: differenze tra 12, 24, 36 mesi (e oltre) - Il Borgo del Balsamico\" \/>\n<meta property=\"og:description\" content=\"Il Parmigiano Reggiano non \u00e8 un formaggio qualunque, ma un vero e proprio patrimonio gastronomico italiano. 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