Evolution of the sensory characteristics of Parmigiano–Reggiano cheese to the present day

Parmigiano–Reggiano cheese is one of the most important Italian Protected Designation of Origin (PDO), and is exported worldwide. As a PDO the product should have distinctive sensory characteristics which come from the traditional method of production thus guaranteeing the consumer a sensory quality which lasts over time. This research gathers sensory information about the cheese starting from XV century, considering visual, olfactory, taste and texture characteristics.Until XIX century the characteristics of the cheese remained relatively stable. Important sensory changes happened in the XX century in relationship to the accelerated rate of modernization of the environment. The cheese still retained its granular texture being also tasty, a little sweet and rather fatty. The characteristics of Parmigiano–Reggiano mean that, as in XIV century Italy, it is still suitable today for grating over pasta.