Aged cheeses

Aged cheeses are divided in long- aged ones, when the aging is less than 180 days, and middle-aged ones, when the aging goes from 60 to 180 days. Most of the time these cheeses have a firm pastry dough and a thick crust, together with strong and distinctive aromas. Aged cheeses are produced all around Italy, especially in the northern regions, where the production of these cheeses is well-established, mainly in Lombardy and Piedmont mountain pastures. Pecorino cheeses are very famous as well, made with sheep’s milk, especially the ones from Tuscany, Rome, Sicily and Sardinia. Usually aged cheeses are served with elaborate dishes, as stews, polenta and other traditional dishes. Parmigiano Reggiano is considered the king of aged cheeses, whose aging could even last 60 months.