It has an accentuated lactic base. The graininess, friability and solubility begin to be evident. Starting from the twelfth month it is possible to call it Parmigiano Reggiano

It has reached the optimal age to be tasted. The flavor evolves into a balance of sweet and savory and the cheese is perfectly soluble, crumbly and grainy

The sweet taste becomes less perceptible, while the savory sensation appears; the structure is crumbly and granular, there are tyrosine crystals, an indication of good maturation

Richer in nutrients, drier, crumbly and grainy. The decisive but balanced flavor with an intense and persistent aroma, spices and dried fruit can be recognized

A cheese for connoisseurs: it has a very strong, decisive and pungent taste. Its texture is very crumbly and grainy combined with its "full" flavor will give you an unforgettable experience

The friability is further increased, presenting an amber, grainy and mineralized paste. The taste is strong and very intense, but never spicy. The typical aromas of the younger ages give way to much more complex and marked, woody, smoky, spicy and citrus scents