Our
Agings
From the milk of our Brown cows, every wheel tells of years of patience, craftsmanship and passion. Discover the differences between each aging.
Parmigiano Reggiano
Over 12 Months
From the twelfth month, Parmigiano Reggiano is officially born. The paste is still soft and elastic, with a pronounced milky base. Graininess, crumbliness and solubility begin to show. Ideal for those approaching the world of Parmigiano Solo di Bruna for the first time.
Parmigiano Reggiano
Over 24 Months
It has reached the ideal age for tasting. The flavor evolves into a perfect balance of sweet and savory. The paste is perfectly soluble, crumbly and grainy. The first tyrosine crystals appear, a sign of good maturation. The most beloved aging in our production.
Parmigiano Reggiano
Over 30 Months
The sweet taste becomes less noticeable as the savory sensation comes forward. The structure is crumbly and grainy, with clearly visible tyrosine crystals. The aroma is enriched with notes of nuts and mild spices. An aging for those seeking more character without giving up balance.
Parmigiano Reggiano
Over 36 Months
Richer in nutrients, drier, more crumbly and grainy. The flavor is bold yet balanced, with an intense and persistent aroma. Notes of spices and nuts are clearly recognizable. One of the agings most appreciated by connoisseurs for its distinctive character.
Parmigiano Reggiano
Over 48 Months
A cheese for connoisseurs: a very strong, bold and pungent taste. The texture is very crumbly and grainy. The “full”, enveloping flavor will give you an unforgettable experience. The paste is dry with abundant tyrosine crystals and an amber color.
Parmigiano Reggiano
Over 60 Months
Crumbliness has increased further, with an amber, grainy and mineralized paste. The taste is strong and very intense, but never sharp. The typical aromas of the younger agings give way to far more complex notes: woody, smoky, spicy and citrusy.
Parmigiano Reggiano
Over 70 Months
The absolute pinnacle of our production. Almost six years of patient aging yield a cheese unique in the world: a completely mineralized paste, deep amber color, abundant tyrosine crystals. An aromatic bouquet of extraordinary complexity — smoky, spicy, with citrus and noble-wood notes.