Discovering the appearance, aromas and flavours of Parmigiano Reggiano is an experience that deserves attention. Every degree of maturation gives rise to different emotions and scents that make its versatility unique and suitable for any occasion.
The ideal temperature for tasting Parmigiano Reggiano is between 16° and 17°C. If the cheese is in the refrigerator, it is necessary to take it out at least 1 hour in advance and open the vacuum pack at least 30 minutes before tasting it.
Parmigiano Reggiano is not sliced, but cut into pieces using the traditional almond-shaped knife; the tip of the knife is pressed into the cheese paste and used as a lever to break off little pieces.