Sensory Analysis

The first impact is visual, which already provides us with a variety of information. Firstly we notice the color of Parmigiano Reggiano, which can range from light creamy yellow to intense straw yellow, with a uniform or non-uniform appearance. Longer maturation means a more intense color.

The visual analysis also makes it possible to evaluate other specific features such as "eye" formation (which is allowed if the holes are few in number and <2mm in diameter), and the presence of tyrosine crystals, the small white dots on the surface of the paste that indicate the stage of maturation of the cheese.

During this phase tasters also make a first evaluation of the texture of the cheese paste, which may appear compact or grainy; the latter aspect must be confirmed by the tactile evaluation in the mouth at the end of the tasting.

The aroma is evaluated by inhaling deeply for a few seconds right after breaking the cheese. If necessary, one can smell one more time after 5-10 seconds. The first evaluation considers the overall intensity of the aroma perceived while inhaling, which can be weak, medium, or high.

Next, tasters try to identify the smell family to which the aroma belongs (lactic, plant-based, floral, fruity, toasted, animal, spiced, other), while experience provides the sensitivity and ability to go into further detail and pinpoint the specific descriptors.

After the evaluation of smells, tasters can move on to tasting, taking care to do it slowly, bringing the cheese into contact with every part of the mouth and exhaling from the nose. Many different aromatic sensations, which are often hard to identify or codify, can be perceived in the mouth.

Generally, it can be said that the overall aromatic intensity of Parmigiano Reggiano increases with longer maturation.

The last evaluation of the sample concerns its consistency and texture.

This is a very important characteristic, as it allows us to determine almost immediately whether we Parmigiano Reggiano is 12, 24, or 36 months old, or “young”, “matured” or “extra old”.

The tactile analysis, already referred to in the visual analysis, is carried out by holding the stick of Parmigiano Reggiano with the fingers, bringing it to the mouth, biting it, chewing, and finally swallowing. In these stages tasters can assess the elasticity of the sample, namely its ability to resume its initial shape after the pressure of mastication, and its hardness, that is, the resistance of the sample to a very slight opening and shutting of the jaws.

When examining a sliver of Parmigiano Reggiano, the main focus must be on its granularity and crumbliness, characteristics that become more pronounced with longer maturation.

The cheese is grainy when more or less fine rounded grains in the paste can be easily perceived while chewing and after. A long aged Parmigiano Reggiano has a more granular texture.

Crumbliness is the ability of the sample to break down into numerous small pieces at the start of chewing. Often, when cutting a sliver of very long aged Parmigiano Reggiano, one can already notice its characteristic tendency to break down into very small slivers.

Another tactile characteristic of Parmigiano Reggiano is solubility, which, like the previous descriptors, increases with age. Solubility means the sensation that emerges when the sample melts rapidly in the mouth.

During the tactile evaluation of the sliver or stick in the mouth, one may also feel the tyrosine crystals when chewing - the ones that appeared as white dots in the visual evaluation of the paste.

The minimum maturation time required by Parmigiano Reggiano’s production specifications is 12 months (the longest of any PDO cheese), but it begins to most fully express its typical characteristics at approximately 24 months. Longer maturation periods of 36, 48, or even more months lead to unexpected, unparalleled flavors and aromas.

During the maturation process, lactic bacteria release enzymes that break down proteins found in raw milk into free peptides and amino acids. This protein breakdown (proteolysis) determines the structural and sensory properties of Parmigiano Reggiano, as well as its high digestibility.

The different degrees of maturation give rise to varying aromatic sensations and make it particularly versatile in the kitchen and suitable for several preparations and pairings:

12-18 months – A balanced and delicate flavor with hints of milk, yogurt and fresh fruit. Particularly good paired with sparkling white wines, or to enrich salads and cold dishes.

22-24 months – Soluble, crumbly and grainy. A balance between mild and strong flavors, with notes of fresh fruit, nuts, and meat stock. Perfect with medium-bodied wines, and as an addition to all traditional Italian dishes.

30-36 months – Distinctively crumbly, with a grainy texture. Bold and pronounced flavor with notes of spices, nuts, and meat stock. Ideal for filled and baked pasta dishes, or as an after-dinner tasting with fruit and honey.

more than 40 months – These long-aged cheeses are aromatic and spicy. An exclusive gift, and a special treat to be savored with full-bodied or fortified wines.