12-month Aged Parmesan Cheese

Sensory characteristics

With a more pronounced flavor and intense color, Tirolez 12-month aged Parmesan Cheese has a firm rind and a naturally more crumbly texture, a result of the cheese’s longer maturation time. This process gives it a more distinctive profile, with a balance between salty and slightly sweet notes. Its granular texture may contain tyrosine crystals, which add a slight crunchy effect to the cheese. In the kitchen, it can be used shaved or grated, enhancing pasta, risotto, sauces, and finishing touches. To open the piece, use a knife with a handle on both ends to distribute pressure evenly and facilitate the safe breaking of the thick skin. *Lysozyme is an enzyme extracted from egg white, generally used as a preservative in long-aged cheeses, such as Parmesan Cheese and Reino Cheese. All cheeses that contain this ingredient in their formulation must state, in the allergen list, that they contain egg derivatives.