Ageing

After 18-24 months ageing the salt in the crust penetrates the cheese and it becomes Parmigiano Reggiano. The ageing warehouse holds nearly 34,000 50kg wheels that are automatically turned from time to time. The cheese is sold cheaply for €13 /kg and it is very good. We tasted the cheese, perfectly accompanied by local Lambrusco red wine. Here the wine is lightly carbonated and with an alcohol content of 11%.