If there is one thing we have learned in six generations dedicated to Parmigiano Reggiano, it is that taste should never be judged in isolation. Each aging period has its ideal companion — a wine, a fruit, a jam. And since we have been producing our own alfalfa honey, we have realized just how well it pairs with some of our aged cheeses.
Why cheese and honey work together
Parmigiano Reggiano is a hard, savory cheese with notes that transition from lactic to fruity as it ages. Honey brings sweetness, but also an aromatic component that can either complement or contrast the flavor of the cheese.
The more aged and assertive the cheese, the more delicate the honey should be so as not to overwhelm it — or, conversely, aromatic enough to stand up to it.
Two pairings, two characters
Younger aging
Alfalfa HoneyWith 12 and 20-month Parmigiano: the lactic and sweet notes of the cheese intertwine with the light sweetness of the honey without overpowering one another.
Intense aging
Gainago Wildflower HoneyWith 36-month Parmigiano and beyond: the greater aromatic complexity stands up better to the bolder, crumblier notes.
"A small piece of 12 or 20-month Parmigiano, a teaspoon of honey drizzled on top. No preparation, no cooking: a tasting that takes 30 seconds and says more than many explanations."
An idea for the table
If you were to organize a small tasting board, this is the sequence we recommend:
The tasting sequence
- 12-month Parmigiano + alfalfa honey
- 24-month Parmigiano + alfalfa honey
- 36-month Parmigiano + Gainago Wildflower Honey
- Parmigiano aged over 60 months, to be tasted on its own, to let it speak for itself
You need nothing more than a good knife and a little patience between one step and the next — the same approach we use when we age our wheels.
Discover both Valserena honeys.
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