The maturing processes of Mountain Parmigiano Reggiano 993 express different characteristics depending on the length of time they are aged. Our range includes maturing processes of 13, 18, 20, 24, 30, 36, 48 and 60 months, ranging from the youngest and most delicate to the longest, characterized by intense flavors and friable and grainy textures.

The 24, 30 and 36 month maturation periods represent three different levels of maturity: at 24 months the taste is harmonious and balanced; at 30 months it becomes more pronounced and complex; at 36 months it develops intense and persistent aromas.

Each curing process tells a different story about the Mountain Parmigiano Reggiano produced by Caseificio Cavola in the Reggiano Apennine region.

Do you want to buy the Mountain Parmigiano Reggiano? Discover the available ripening periods in our online shop: 13 months, 24 months, 30 months,  36 months e 40 months

13/18/20 months

250 g

500 g

800 g

1 kg

24 months

250 g

500 g

800 g

1 kg

250 g – brown cows' milk cheese

500 g – Red Cow Parmesan

30 months

250 g

500 g

800 g

1 kg

36 months

250 g

500 g

800 g

1 kg

48 to 60 months

250 g

250 g

It takes 4 and 5 years of long and patient ageing to present our 48-month and 60-month mountain Parmigiano Reggiano. The elegant triangular packaging enhances its sophistication and exceptional quality. This is an absolutely limited selection, designed for the most attentive and refined palates, for the most demanding gourmet connoisseurs. The long maturation periods give our 48 and 60-month Parmigiano Reggiano a more amber colour, a more granular and irregular texture, and an intense flavour that never becomes spicy.