Which Parmesan is Best for You?
Which Parmesan is Best for You? Let’s Talk Aging (the Cheese Kind 😉)
Whether you’re browsing the deli counter or sprinkling some on your pasta post-run, not all Parmesan is created equal, especially in Italy, where we’re talking about the real deal: Parmigiano Reggiano DOP.
The aging process, called stagionatura, is what gives Parmigiano Reggiano its unique flavour, texture, and digestibility. During this time, the cheese breaks down casein (a milk protein) into simple amino acids, making it easier to digest and even suitable for many with allergies or intolerances. Pretty amazing, right?
But what’s the best age to choose, especially if you’re an active woman?
Here’s a breakdown of what each stage offers, whether you’re looking to fuel up after a run, prep a power snack board, or just impress your friends at aperitivo.
12-Month Parmesan
This is the youngest version allowed to carry the official DOP label. It’s soft, milky, and buttery with hints of grass—almost like it’s still discovering who it is. While it’s gentle on the palate, it hasn’t yet developed the bold flavor or complex structure Parmigiano is famous for.
Best for: Fresh salads, cold dishes, or aperitivo with a light sparkling white wine.
22–24-Month Parmesan
This is where things get exciting! You’ll notice tiny white crystals – that’s tyrosine, a sign of proper maturation and high-quality protein. At this stage, Parmigiano gains its distinctive taste: a balance of melted butter and exotic fruit aromas, with a firmer, grainier texture.
Best for: Eating on its own, paired with medium-bodied wines. This is the sweet spot for flavor and digestibility—perfect for runners needing post-workout recovery support!
30–36-Month Parmesan
Now we’re talking “Stravecchio” (extra-aged). By 36 months, the cheese is drier, more crumbly and grainy, with an intense, savory punch. It’s high in calcium and protein and contains no lactose, making it ideal for sensitive stomachs.
Best for: Grating over hearty meals or enjoying in chunks as a pre- or post-run treat. Ideal for athletes needing nutrient-dense fuel.
Over 40 Months (Yes, It’s a Thing!)
Rare but worth seeking out, Parmigiano aged beyond 40 or even 70 months is bold, spicy, and packed with flavour. Think nutmeg, black pepper, and an almost piquant aftertaste.
Best for: Savouring slowly with a glass of rich red wine. A true gourmet experience!
What's the best choice for runners?
Well, I’d go for 18- or 36-month Parmesan as you see they pack the most nutrients, digest easily, and support bone strength and muscle recovery!
If you haven’t yet see my blog on why Italians love Parmesan, where it comes from and how it can be used, then check out my blog Why Italians Love Parmesan here.
If you’re interested in it’s health benefits and how it can be considered a secret fuel for runners and active women, I wrote a separate blog on this right here!
Happy reading and let me know if you’re a Parmesan Cheese fan or if not, you might consider it now!
Come and try it on our Tuscany Run Retreat…
