Ingredients: milk, salt and rennet Parmigiano Reggiano over 24 months has a straw yellow color and has a good graininess and friability. In it, you can find notes of melted butter, citrus and dried fruit in perfect balance with the flavor of the cheese. Parmigiano Reggiano over 24 months has an excellent harmony between sweet and salty and is highly digestible. Its optimal degree of maturation makes it a very versatile product in the kitchen. Parmigiano Reggiano is a medium-calorie cheese. What generates its high range of benefits is precisely the maturation: the more Parmigiano Reggiano matures, the more it takes on beneficial characteristics for the human body. A source of calcium, phosphorus and proteins with high biological value, Parmigiano Reggiano over 24 months has a high satiating power, and is therefore often integrated into slimming diets. It is totally and naturally lactose-free, therefore also indicated in cases of lactose intolerance. Parmigiano Reggiano aged for over 24 months can be easily grated on hot first courses, soups and vegetable purees to which it gives an even more intense and persistent flavour. Even the rind, once thoroughly cleaned, can be added to soups, stews and vegetable creams, increasing their flavour. Parmigiano Reggiano can also be cut into petals and added to salads, fresh fruit and vegetable compositions. It is also perfect when paired with a few drops of traditional balsamic vinegar of Modena, together with figs, plums or dried fruit. The ideal wine to accompany Parmigiano Reggiano aged over 24 months is a full-bodied and structured red. In flakes, Parmigiano Reggiano aged over 24 months pairs easily with honey, whose sweet and aromatic notes deliciously contrast the savouriness of the cheese. We recommend storing Parmigiano Reggiano aged over 24 months at a temperature of 4°C to 8°C. If the package is vacuum-packed, Parmigiano Reggiano can be stored for many months. Once the package is opened, however, it is recommended to store it for about 12 weeks in a dry environment, thus avoiding the formation of mold on the cheese. We recommend keeping Parmigiano away from sources that give off strong odors, such as cooked foods stored in the refrigerator. To prevent the fatty paste of the cheese from absorbing odors, it is best to store the cheese in a hermetically sealed container.