The cheese matured 24 months is the quintessence of Parmigiano Reggiano, the best known and sought after. The main reason of this maturing comes from the fact that after two years the salt is uniformly distributed in the cheese, reaching the heart of it. The cheese inside is at its peak, grainy, dry but not over dry. All this brings out the most important aspect, the perfectly balanced umami flavour that characterizes this maturation of 24 months. Here it is in its classic triangular printed cardbox, matched by its cheese knife.