It presents a pronounced lactic base. The graininess, crumbliness, and solubility start to become noticeable. From the twelfth month onward, it can officially be called Parmigiano Reggiano.

It has reached the optimal age for tasting. The flavor evolves into a balanced blend of sweet and savory, and the cheese becomes perfectly soluble, crumbly, and grainy.

The sweet flavor becomes less noticeable, while a savory note emerges; the texture is crumbly and grainy, with the presence of tyrosine crystals — a sign of excellent maturation.

Richer in nutrients, drier, crumbly, and grainy. The flavor is bold yet balanced, with an intense and lingering aroma, featuring notes of spices and dried fruits.

A cheese for true connoisseurs: it has a very strong, bold, and sharp flavor. Its highly crumbly and grainy texture, combined with its rich taste, will offer you an unforgettable experience.

The crumbliness has further increased, revealing an amber-colored, grainy, and mineral-rich texture. The flavor is strong and very intense, yet never spicy. The typical aromas of younger maturations give way to much more complex and pronounced notes—woody, smoky, spicy, and citrusy.