SEASONING

From 24 to 117 months.
For a flavor to be discovered.

The nutritive value during the long ageing period changes in a natural manner, to give the product its exceptional qualities and high digestibility. Parmigiano Reggiano DOP, in fact, contains no sugar because during the hours that follow the cheese making a quick proliferation of milk bacteria occurs, that yeast both lactose and galactose. While, over the months, proteins transform into peptic and amino acids that are simple, easily digestible elements. The fat content of Parmigiano Reggiano DOP chiefly consists of short chain fatty acids easily absorbed and therefore capable of supplying energy very quickly.