Gourm.itpedia's word of the day is “Stagionatura”
Stagionatura
/sta·gio·na·tù·ra/
Aging is a fundamental stage in the production of Parmigiano Reggiano, during which milk transforms into a cheese with unique characteristics. This process allows Parmigiano Reggiano to develop its flavor, texture, and complexity, making it one of the most celebrated gastronomic excellences in the world.
The minimum aging period is 12 months, a requirement that sets it apart among PDO cheeses. At this stage, the cheese exhibits sweet and delicate notes. Between 24 and 30 months, it becomes more crumbly and grainy, with intense flavors reminiscent of hazelnut and butter. Beyond 36 months, tyrosine crystals form, and complex flavors emerge, making it perfect for sophisticated pairings.
