Parmigiano Reggiano is one of the most versatile cheeses in the world when it comes to pairings. From wine to honey, from dried fruit to balsamic vinegar, every aging period lends itself to different combinations that enhance its characteristics. Here are the pairings recommended by the cheesemakers of Valserena — tested over 147 years of tradition.
Pairings by aging
12 months — delicate pairings
- Prosecco or Franciacorta brut
- Fresh whites — Pinot Grigio, Soave, Verdicchio
- Sweet Lambrusco
- Pears, white grapes, strawberries, kiwi
- Celery, fennel, carrots
- Acacia or linden honey
24 months — balanced pairings
- Greco di Tufo, Fiano di Avellino
- Dry Lambrusco
- Bardolino, young Valpolicella
- Pears, grapes, fresh figs, walnuts
- Aceto Balsamico di Modena IGP
- Prosciutto di Parma
30-36 months — intense pairings
- Chianti Classico Riserva
- Barolo, Brunello di Montalcino
- Amarone della Valpolicella
- Chestnut or strawberry tree honey
- Traditional Balsamic DOP 12+ years
- 70% dark chocolate
60-70 months — meditation pairings
- Barolo or Brunello Riserva
- Vintage Port, Vin Santo
- Cognac VSOP, peated whisky
- Strawberry tree honey
- 85% dark chocolate
- Black truffle, in season
The 5 classic pairings
The most iconic pairing from Emilia. The acidity of the balsamic vinegar contrasts with the saltiness of the Parmigiano, enhancing both.
Best way to serve: 2-3 drops on a shard. IGP with 24-month, Traditional DOP from 36 months and up.
The sweet-salty contrast is one of the most successful pairings of all time.
Best way to serve: acacia for 12-24 months, chestnut for 30-36 months, strawberry tree for 60-70 months.
A timeless pairing. Sweetness and acidity perfectly balance the saltiness.
Best way to serve: ripe pears (Kaiser, Conference, Abate), thinly sliced and alternated with Parmigiano shards.
They add a bitter and toasted note that is perfect with the complexity of aged Parmigiano.
Best way to serve: fresh, unsalted walnuts with 24 or 36-month aged cheese for an appetizer board.
The quintessential Emilian pairing — bubbles and acidity cleanse the palate between shards.
Best way to serve: Lambrusco di Sorbara or Castelvetro, dry or semi-sweet, never sweet.
- Tannic red wines with 12-24 month aged cheese — they mask the delicacy of young cheese
- Very sweet honey with long-aged cheese — too sweet from 36 months upwards
- Regular wine vinegar — only balsamic
- Very acidic fruit — lemon, citrus, pineapple
- Highly spiced cured meats — they overpower the flavor of the Parmigiano
How to serve it for a perfect pairing
Take it out of the refrigerator 20-30 minutes beforehand: at room temperature, the aromas are released better.
Use an almond-shaped knife to break it into irregular shards — never slice it with a smooth knife. More surface area exposed means more aromas.
A tasting portion is 30-40g. Quality counts more than quantity.
With multiple aging periods, start with the youngest and progress towards the most aged — the palate adapts gradually.
In short
- The more intense the aging, the more structured the pairing should be
- Balsamic vinegar, honey, pears, walnuts, and Lambrusco are the 5 timeless classics
- Always serve at room temperature, cut into irregular shards
- From youngest to most aged, never the reverse
Choose your aging and start experimenting with pairings. Free shipping on orders over €120.
Discover our aging varieties →