The stamps

The precious value of maturation

It is time that contributes to making Parmigiano-Reggiano. This cheese unique in the world is produced, every day, from the raw milk processed by cheese masters with natural ferments and no additives.
Three seasoning, three variations of flavours, tastes and aromas.
Mild and smooth, full-flavoured and crumbly or aromatic and spicy with a grainy texture. Today, when you choose Parmigiano-Reggiano DOP for every occasion, the stamps indicating the cheese’s maturity will help you.
To give consumers more and clearer information about the qualities of Parmigiano-Reggiano sold in packs, three stamps are in use since 2007. These identify the minimum maturity of the cheese in the pack, with three strengths.

Matured for more than 18 months
Features: Distinctive milk base, with vegetable notes such as grass, cooked vegetables and at times flowers and fruit.
Combinations: It is deal diced and served with aperitifs, and in particular dry white wines, and as an accompaniment to fresh fruit such as pears and green apples.
Matured for more than 22 months
Features: The flavour of this cheese is more distinctive, with notes of melted butter, fresh fruit and citrus fruits as well as overtones of dried fruit. The cheese has a balanced mild yet full-flavoured taste, with a crumbly, grainy texture.
Combinations: It is an ideal accompaniment to quite firmly structured red wines and excellent when served as Parmesan petals in fruit salad drizzled with Aceto Balsamico Tradizionale di Modena or di Reggio Emilia. This Parmesan may also be served with any dried fruit and is superb with prunes and dried figs.
Matured for more than 30 months (extra-strong)
Features: This cheese, with the highest nutritional values, has a drier, crumblier and grainier texture. Its strong flavour and notes redolent of spices and dried fruit prevail.
Combinations: For such a distinctive cheese, full-bodied, firmly structured red wines, white dessert wines from partially dried grapes and sipping wines are ideal. Plus it is perfect served with Aceto Balsamico Tradizionale di Modena or di Reggio Emilia (perhaps the more aged versions) and with different kinds of honey.