The cheese matured 24 for 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.
One of the best help anybody may ask for italian cuisine: rich, tasty and essential for your great recipes. On top of Pasta, lasagna, baked vegetables - filling gnocchi, omelettes, roast meat - spread in the oven, heated and used as a recipient for gourmet recipes - used to whisk your best mushroom risotto - topped with a drop of Balsamic Vinegar of Modena - there are thousands ways to love the King of Cheeses, Parmigiano Reggiano