Parmigiano Reggiano 24 mesi from Caseificio Ugolotti is a classic expression of this iconic DOP cheese, produced in Parma using traditional artisanal methods. It is made exclusively from fresh cow’s milk sourced from local farms, without additives or preservatives, and crafted in accordance with the strict rules of the Parmigiano Reggiano Consortium.
After production in traditional copper vats, the cheese is aged for 24 months in carefully controlled conditions, a stage at which balance and complexity are fully achieved. The texture is granular and crumbly, with visible tyrosine crystals that signal proper maturation, while remaining firm and cohesive.
Aromatically, it shows sweet dairy notes layered with butter, toasted nuts, and a clear umami depth. On the palate, flavours are rounded and harmonious, combining gentle sweetness, savory intensity, and a clean, persistent finish without excessive sharpness.
This 24-month maturation represents a pivotal point where structure and aroma are equally developed. It is well suited both for table use and for grating, pairing naturally with pears, honey, balsamic vinegar, or medium-bodied red and white wines.
Producer
Caseificio Ugolotti is a family-run dairy located in Parma, in the Emilia-Romagna region, with a long-standing tradition of producing Parmigiano Reggiano DOP dating back to 1930. Situated in the heart of the protected production area, the dairy relies on classic artisanal methods that have remained largely unchanged for decades.
Parmigiano Reggiano at Caseificio Ugolotti is made exclusively from fresh milk sourced from local farms, without additives, and in full compliance with the rules of the Parmigiano Reggiano Consortium. Particular attention is given to slow, extended aging, resulting in a range that spans from younger expressions to very long-aged wheels matured for 48 or even 60 months.
The house style is defined by clean aromatics, pronounced crystallization in older cheeses, and a precise balance between sweet, nutty, and umami-driven flavours. In addition to production, Caseificio Ugolotti welcomes visitors, offering guided tours of the dairy and aging rooms, as well as tastings of different maturations.
The dairy is highly regarded by connoisseurs for its transparency, consistency, and authentic approach to one of Italy’s most iconic cheeses.
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