Quality factors

If one wishes to assess the quality of a given cheese, attention should be paid to the following points:

Age

The year of production or "vintage" is shown in figures in two places on the side of the cheese having the requirements of the standards.

The degree of ageing

While this is closely related to the age of the cheese, and expert can infer it from its fragrance, and internal consistency. In the course of ageing, Parmigiano-Reggiano acquires a delicious creamy quality, which "melts in the mouth".

Organoleptic characteristics

Flavour and fragrance are quite characteristic and unmistakable.

Internal structure

This presents a radial convergence from the periphery towards the centre of the form. When a matured cheese is cut according to good trade practice, it splits "open" in a straight line or slight curve.

Colour

The "body" of the cheese is a uniform straw hue, which can vary from pale to deep yellow.

Consistency

This depends mainly on the degree of maturing granular texture, with the typical presence of crystals composed mainly by the aminoacid tyrosine. This indicates that the cheese has been aged for a proper time.
The rind or crust: in its natural formation, it is integral, has a healthy appearance, of an old gold shade and a thickness of about 6 millimetres.

Weight

The average cheese weighs from 33 to 40 Kgs.