12-month aged Parmesan

Sensory characteristics

Tirolez 12-month aged Parmesan Cheese has a more intense color and pronounced flavor, with a strong presence on the palate. With a naturally very crumbly texture, it contains tyrosine crystals formed during the manufacturing process, bringing crunchiness to the cheese, a distinguishing feature on cheese boards. With a balance between salty and sweet, its flavor enhances dishes with sophistication. *Lysozyme is an enzyme extracted from egg white, generally used as a preservative in long-aged cheeses, such as Parmesan and Reino cheese. All cheeses that contain this ingredient in their formulation must state, in the allergen list, that they contain egg derivatives.

Tirolez 12-month aged Parmesan Cheese has a more intense color and pronounced flavor, with a strong presence on the palate. With a naturally very crumbly texture, it contains tyrosine crystals formed during the manufacturing process, bringing crunchiness to the cheese, a distinguishing feature on cheese boards. With a balance between salty and sweet, its flavor enhances dishes with sophistication. *Lysozyme is an enzyme extracted from egg white, generally used as a preservative in long-aged cheeses, such as Parmesan and Reino cheese. All cheeses that contain this ingredient in their formulation must state, in the allergen list, that they contain egg derivatives.