The tasting lesson was an intimate sit-down sensory analysis led by a Parmigiano Reggiano expert who challenged us to experience the structure, look, aroma and taste in a series of exercises designed to highlight the changes in the raw milk cheese as it ages. We first looked closely at the cheese, looking for variations in color and textural changes. The 14-month cheese was lighter in color and more opaque, while the 36-month cheese was darker, denser, and showed visible signs of protein crystallization. Next, we broke pieces of the cheese to feel the textural nuances such as oiliness, elasticity, and friability.
The 14-month cheese broke easily, was powdery and less oily, while the 36-month old cheese was harder to break, and was far more crumbly and oily. We then inhaled the aroma and categorized the aromas as lactic, vegetal, floral, fruit, toasted, animal, or spicy. The younger cheese smelled milky and floral, while the older cheese smelled pungent, lactic, and slightly animal. Lastly, we enjoyed the sensations of sweet, bitter, sour, salty, and umami flavor on the tongue for each of the three ages of Parmigiano Reggiano. The 14-month cheese tasted mild, sweet, and creamy, while the 36-month cheese was more harsh, tangy, salty, and sharp.

We were treated to a variety of appetizers prepared by Chef Costanzo Astarita, executive chef of Baraonda, Publik Draft House, and Fig Jam. The appetizers highlighted Parmigiano Reggiano at various stages n the aging process. For example, ricotta and butternut squash agnolotti was topped with a froth made with the 14-month aged cheese, while Roman gnocchi with lamb ragu was prepared using the 36-month cheese.


The goal is that by the end of 2014, the Consorzio Parmigiano Reggiano, the quality control and marketing board, will have introduced thousands of consumers to the art of cheese tasting not just for Parmigiano Reggiano, but for other types of cheeses as well. She also asked students to join in the fastest growing global virtual dinner party #DinnerTogether which will be held this year on Saturday, October 25th. For more information, please visit Parmesan.com.
As we were departing, we were all given goodie bags with Academy supplies and plenty of cheese to share our newly acquired knowledge with others! So, we are giving away TWO (2) Parmigiano Reggiano Tasting Kits with a cheese tasting wheel (inside a plate which doubles as a Frisbee), samples of 14-month, 24-month and 36-month aged Parmigiano Reggiano, a special almond-shaped cheese knife, a copy of “The Seasons of Parmigiano Reggiano” cookbook and other informational materials. Enter below to become a Parmesan Cheese-tasting Expert too!