How Old Is Your Parmesan?

Ciao amici,

I’m sure that most of you have Parmesan cheese in your fridge, but what kind is it? We usually refer to Parmesan as one single type of cheese but there are actually several different types with distinct flavors and textures.

To start, Parmesan is a DOP cheese, meaning that it must be produced according to precise rules, amongst them is the aging process at the caseificio (cheese factory) before can sold. The longer Parmesan cheese ages the more aromas and texture it develops.

The Parmesan aging levels are:

Nuovo (New): Freshly made in the current year, this Parm light, creamy and doesn’t not meet the minimum aging requirements to be labeled as Parmesan DOP. I believe this type is only available in Italy (or Emilia-Romgana for that matter).

Maturo (Mature): 12-18 months of age. The aromas and texture have developed and it and can officially be called Parmesan DOP.

Vecchio (Old): 18-24 months of age. Expert cheesemongers say that this is where Parmesan begins to be at its best. The cheese has sat at the factory for two summers where heat accelerates the aging process.  

Stravecchio (Very Old): The cheese is 30 months old or more and has developed vegetal, floral, fruity, toasty and funky notes. Along with more taste complexity, the Parm becomes better for gut health as the proteins break down, making it easier to digest and beneficial prebiotic properties form.

Which parm do I recommend? If you’re just grating it on pasta or making a Caesar salad, then Maturo will do the trick. If it’s for a cheese board or snacking, I’d go all the way with Stravecchio and pair it with a structured red wine from Piedmont.

The world of Italian cheese is historic, nuanced, fascinating and always delicious. Become a savvy Italian cheese consumer and use your knowledge when hosting a party, ordering at restaurants and enhancing your home cooking. Perfect for holiday gatherings, inquire about cheese classes with Immerse Italy!

Un abbraccio,

Lisa