Parmigiano Reggiano, with its rich history and flavor nuances, is a complete sensory experience involving all five senses. Let's explore how this extraordinary cheese is sensory analyzed, following the recommendations of the Consorzio del Parmigiano Reggiano and adding my personal touch :-)

The sense of sight: The beauty of cheese

Each aging of Parmigiano Reggiano reveals different nuances to the eye. Parmigiano 12-18 months can have a lighter crust and a softer curd, while Parmigiano 24 months can show a more golden crust and a more compact curd.

Parmigiano 30 months can have a rougher crust and a grainier curd, while Parmigiano 36 months develops an even more golden crust and a more grainy and crumbly curd.

The Sense of Smell: The Scent of Expertise

The different ages of Parmigiano Reggiano offer unique aromas. Parmigiano 12 months can have a fresher and slightly sweet aroma, while Parmigiano 24 months can present more pronounced notes of dried fruit and meat broth. Parmigiano 30 months can reveal a more intense and complex bouquet with more subtle notes of spices, meat stock and herbs. Parmigiano 36 months stands out with an even more intense and persistent aroma with increased complexity and depth.

The sense of taste: The Taste of Authenticity

Each aging of Parmigiano Reggiano offers a different flavor palette. Parmigiano 12 months can have a sweeter and more delicate taste with a slight acidity. Parmigiano 24 months can present a more robust and complex flavor with more pronounced notes of dried fruit and spices. Parmigiano 30 months can offer a more intense and persistent flavor with increased complexity and depth. Parmigiano 36 months stands out with an even richer and more intense flavor with a depth and complexity that satisfies even the most demanding palates.

Feeling: The Unique Tactile Sensation

Even the feel varies between the different ages of Parmigiano Reggiano. Parmigiano 12 months can have a softer and more buttery texture, while Parmigiano 24 months can be a little more compact and grainy to the touch. Parmigiano 30 months can present a more compact and crumbly consistency with salt crystals that melt delicately in the mouth. Parmigiano 36 months differs with an even more grainy and crumbly consistency with more visible salt crystals and a greater complexity in the mouth.

The sense of hearing: The sound of taste

Even hearing can play a role in tasting Parmigiano Reggiano. While the crust of each aging can produce a similar sound when broken or cut, the density and complexity of the paste can affect the overall sound. Parmigiano 12 months can have a softer and more muted sound, while Parmigiano 24 months can be a bit more compact and resistant. Parmigiano 30 months can offer a sharper and more pronounced sound with a greater presence of salt crystals. Parmigiano 36 months can have a sharper and more characteristic sound , where the salt crystals produce a crisp and satisfying sound.

Conclusions: An unforgettable sensory journey

Parmigiano Reggiano is much more than a cheese - it is a sensory experience that engages all the senses and transports the consumer on a journey through Italian tradition and craftsmanship. From visual nuances to depth of flavor, from the delicate touch to the crisp melody of salt crystals, each aging tells a unique story that reflects the passion and dedication of cheesemakers. Whether you enjoy Parmigiano 12 months or Parmigiano (more than) 36 months, each bite is an opportunity to explore Italy's rich culinary heritage and experience an unforgettable sensory journey .

Image: Le Beau Seiour des Cinq Sens, Gregoire Huret