Aged 72 months: crystalline shards of deep amber with persistent savory finish.
Parmigiano-Reggiano DOP aged 72 months in Emilia-Romagna. Amber, crystalline, dried fig and hazelnut. Shave with aged balsamic. Ships to 48 states.
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This is a Parmigiano-Reggiano from Emilia-Romagna, raw cow's milk, aged a full 72 months in the consortium caves. Six years is a long stretch past the 24-month minimum, and it shows the moment you break a shard off. Deep amber paste, extremely dry, shot through with crunchy tyrosine crystals that pop against the teeth.
At this age the fresh-milk sweetness has largely evaporated and what's left is concentrated: dried fig, toasted hazelnut, warm leather, a whisper of tobacco. Extremely savory on the front, with a saline prickle at the back and a finish that holds on for a minute. Naturally lactose-free by the time it hits this age, which is a happy side effect of the long maturation, not the point.
Don't grate this one into a sauce. That's what a 24-month wheel is for. This is a cheese to break into rough shards, set on a plate on its own, and let people work through slowly with a drop of traditional balsamico or a piece of fresh fig. Right in the sweet spot for anyone who already knows what Parmigiano tastes like and wants to see how far it can go.
Deeply hard and dry, breaks in shards rather than slicing, with a crumbly amber paste shot through with crunchy tyrosine crystals.
Six years in makes it wildly concentrated, dried fruit and leather up front, savory and long, well past what a 24 month wheel is doing.
Persistent finish that coats the palate for a minute or more, dried fig and tobacco holding on after the crystals have crunched away.
The fresh milk note has largely dried out at 72 months, only a faint dairy sweetness remains under the savory weight.
Toasted hazelnut and browned butter run through the paste, with a deep savory pull that reads almost like aged Gouda's butterscotch.
Aged leather and tobacco on the nose from the long cave time, dry and warm rather than mushroomy.
A gentle salty prickle at the back of the palate from the extended age, sharpening the finish without ever turning peppery.
Natural rind
The natural rind is stenciled with the consortium markings and gets progressively drier at 72 months. Not typically eaten out of hand, but worth saving for the stockpot where it releases deep umami into broths.
Parmigiano-Reggiano stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Six years of concentrated savor wants a big Nebbiolo or Amarone with tannin to match the intensity, or a splash of aged balsamic to echo the dried-fruit sweetness already in the paste.
The paste is dry, savory, and crystalline, so the pairings lean sweet and sticky to counter the salt and re-hydrate the finish. A drop of traditional balsamico on a shard is the classic move.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
