Our 60-month Parmigiano Reggiano is aged for 5 years, a time in which it has developed decidedly unique organoleptic characteristics. Its friability is further increased, presenting an amber, grainy and mineralized paste. The flavour is strong and very intense, but never spicy (as happens with other very mature cheeses). The typical aromas of younger ages (milk, yoghurt and hay) leave space for much more complex and marked, woody, smoky, spicy and citrusy scents.