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Parmigiano aged 24 months has reached the perfect ageing time to be tasted and to express to the nose and the palate a richness of scents and aromas in perfect balance.
The "lactic family" develops and next to the milk and the butter you can appreciate notes of melted butter and crust, thanks to the long ageing.
Fresh fruit and citrus appear beside notes of dried fruit and spices. The cheese develops hints of sweetness and the texture is both crumbly and soft at the same time