The dairy produces also (few) wheels of Parmigiano which are aged for (over) 30 months. This cheese has a great structure and it keeps (despite the savoury component is amplified during the maturing process) all the typical sweetness of the cheeses of the dairy. We suggest to taste it alone, just with a few drops of Silver Label Traditional Balsamic vinegar: try it, and you will see things through rose-coloured glasses!