Parmigiano Reggiano is produced with different degrees of seasoning. Controlled by Consorzio Parmigiano-Reggiano, a quasi-government/trade group, the cheese is aged a minimum of 18 months to 3 years.
The traditional flavor profile is described as nutty and the long aging produces white calcium spots which give the cheese a crunchy bite. The cheese is high in calcium and low in fat and hence very healthy.
With its rich, nutty and distinctive aroma, it is used by the finest chefs in food preparation. But it is equally delicious to eat with fruit, crackers and wine or sprinkled on pasta, rice or soup.