24 month


17th March

Today we opened a 24-month old wheel. The light-yellow tone of the dough made us perceive a soft grainy texture, as delicate as its milk and fresh grass fragrance. When we tasted it we immediately perceived its granular structure, then its friability and finally its solubility. A young Parmigiano Reggiano that gave us a perfect balance between salty and sweet and a slightly sour touch.

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