from 13 to 90 months

The Aging of
Parmigiano Reggiano

How time transforms cheese: from 13 months
to 90 months, eight distinct identities.

Time as an Ingredient

Aging:
the secret of flavor

After brining, each wheel is transferred to the wooden shelves of the aging rooms. Here it will spend at least 12 months, being regularly turned and cleaned.

During aging, complex biochemical transformations take place: proteins break down into free amino acids (including tyrosine, which forms the characteristic white crystals), while fats evolve, contributing to the development of complex aromas. As aging continues, the cheese becomes more intense, granular and persistent.

12+ Minimum DOP aging

40+ Stravecchio (extra-aged)

1× Regular monitoring

100% Natural, no additives

DOP Certification Each wheel is
certified by the Consortium

Minimum aging 12 months

Step 1 of 6 · The beginning of a long rest

Entering
time

After brining, each wheel enters the aging rooms. Here the pace of production comes to a halt and gives way to something slower and deeper: time.

Placed on long wooden shelves made of spruce, the wheels begin their journey in a controlled environment, where every detail — air, temperature, humidity — contributes to their evolution.

Controlled environment: temperature 16–18 °C, relative humidity 85–90%. Stable conditions that ensure gradual and even maturation in compliance with the DOP specifications.

Progressive proteolysis

Step 2 of 6 · Proteins and aromas

The invisible
transformation

On the outside, nothing seems to change. On the inside, however, a continuous transformation takes place.

Proteins slowly break down into free amino acids, aromas develop layer by layer, and the structure of the cheese gradually takes shape. It is a natural process that cannot be forced: only time and the raw material determine the final result.

Natural proteolysis: residual bacterial proteases gradually break down protein chains, releasing essential amino acids such as tyrosine — responsible for the characteristic white crystals in advanced aging stages.

Artisan care

Step 3 of 6 · Turning, cleaning, inspection

Daily
care

Each wheel is monitored with constant attention. It is turned, cleaned and inspected. Technology supports the process, but does not replace experience: each wheel evolves in a unique way and requires regular checks and targeted interventions.

It is a quiet process, built on repeated actions and precision. At Ferrarini & Bonetti Dairy, this care is never delegated: each wheel is followed from the beginning to the end of its cycle.

Turning every 7–10 days: regular rind cleaning prevents the formation of unwanted molds. Turning ensures even maturation and a consistent rind across the entire surface.

Tyrosine crystals

Step 4 of 6 · Structure and personality

The evolution
of character

As the months pass, the cheese changes noticeably. The paste becomes drier and more crumbly, the color more intense, the aroma more complex and layered.

Natural tyrosine crystals begin to appear, a distinctive sign of advanced aging. Each wheel develops its own identity — the result of raw materials, time, and the hands that have cared for it.

Tyrosine crystals: the visible white granules found in long-aged cheese are crystallized free amino acids. They are not salt: they are a sign that proteolysis has worked in depth, giving the paste a granular and melting texture.

Esame del Consorzio

Fase 5 di 6 · Qualità certificata

Il controllo
decisivo

Dopo circa 12 mesi, ogni forma viene sottoposta al controllo degli esperti del Consorzio del Parmigiano Reggiano. Attraverso l'ascolto e l'osservazione, si valutano struttura interna e qualità della pasta.

È un passaggio fondamentale: non tutte le forme rispondono agli stessi standard. Solo quelle che superano la verifica possono proseguire il loro percorso e ambire al marchio ufficiale.

La battitura: l'esaminatore percuote ogni forma con un martelletto di acciaio. Il suono rivela eventuali cavità, crepe o difetti interni invisibili ad occhio nudo. È un metodo antico, ancora insostituibile, che richiede anni di esperienza.

DOP fire branding

Step 6 of 6 · Official certification

The mark
and maturity

Suitable wheels receive the fire brand mark, a sign of authenticity and compliance with the DOP specifications. From this moment, they officially become Parmigiano Reggiano.

Many continue aging beyond 24 months — some up to 30, 36 or 40 — developing increasingly complex aromas and a texture that becomes more and more granular. Because at Ferrarini & Bonetti Dairy, time is not a constraint, but a conscious choice.

Oval fire brand: only wheels that pass the inspection receive the hot stamp with the wording «PARMIGIANO REGGIANO» across the entire rind. Wheels that do not pass the control are downgraded: the rind is abraded to make any marking unreadable.