Does 8 Year Old Parmesan Cheese Actually Taste Good?

Ingredients

• 2 oz Parmigiano-Reggiano (24‑month) (aged 24 months, cut into thin shards for tasting and grating)
• 2 oz Parmigiano-Reggiano (40‑month) (aged 40 months, thin shards)
• 2 oz Parmigiano-Reggiano (60‑month) (aged 60 months, thin shards)
• 2 oz Parmigiano-Reggiano (100‑month) (aged 100 months, very dry, break into small crumbs)
• 1 piece Pre‑made Pizza Crust (12‑inch round, store‑bought)
• 1/2 cup Pizza Tomato Sauce (plain marinara or pizza sauce)
• 4 oz Mozzarella Cheese (shredded, low‑moisture)
• 12 oz Brussels Sprouts (trimmed and halved)
• 2 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 cup Heavy Cream (35% milkfat)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 cloves Garlic (minced)
• to taste Salt (fine sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Cheese Samples

   Using a cheese slicer or sharp knife, cut each aged Parmigiano‑Reggiano into 2‑oz thin shards. For the 100‑month cheese, break into small crumbs because it is very dry.

   Time: PT10M

2. Blind Aroma & Taste Test

   Close your nose, then sniff each cheese sample to note aroma. Open nose and repeat, then taste each, recording texture, saltiness, umami, and any bitterness. Use a notebook to compare 24, 40, 60, and 100‑month cheeses side‑by‑side.

   Time: PT10M

3. Assemble Parmesan Pizza

   Preheat oven to 475°F. Spread tomato sauce on the pizza crust, sprinkle shredded mozzarella, and grate 1 oz of each aged Parmesan over the top. Bake until crust is golden and cheese bubbles, about 10 minutes.

   Time: PT15M

   Temperature: 475°F

4. Roast Brussels Sprouts with Parmesan

   Toss halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast at 400°F for 20 minutes, turning halfway. Remove, drizzle lemon juice, and finish with a generous sprinkle of grated 40‑month Parmesan.

   Time: PT20M

   Temperature: 400°F

5. Make Parmesan Cream Sauce

   In a saucepan melt butter over medium heat, add minced garlic and sauté 30 seconds. Pour in heavy cream, bring to a gentle simmer (5 minutes). Stir in 2 oz grated 24‑month Parmesan until melted, then season with salt and pepper. Keep warm on low.

   Time: PT15M

   Temperature: Medium heat

6. Serve & Compare

   Plate the pizza slice, roasted sprouts, and a small bowl of cream sauce. Offer the remaining cheese shards for a final tasting, noting how each age performs in each dish.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Parmigiano-Reggiano (24‑month): US‑aged 24‑month Parmesan
• Instead of Parmigiano-Reggiano (40‑month): US‑aged 36‑month Parmesan
• Instead of Parmigiano-Reggiano (60‑month): US‑aged 48‑month Parmesan
• Instead of Parmigiano-Reggiano (100‑month): None – unique ultra‑aged cheese
• Instead of Pre‑made Pizza Crust: Flatbread, Naan
• Instead of Pizza Tomato Sauce: Crushed tomatoes with herbs
• Instead of Mozzarella Cheese: Provolone, Vegan mozzarella
• Instead of Brussels Sprouts: Broccoli florets, Cauliflower
• Instead of Olive Oil: Avocado oil
• Instead of Lemon Juice: Apple cider vinegar (1 tsp)
• Instead of Heavy Cream: Half‑and‑half, Full‑fat coconut milk
• Instead of Unsalted Butter: Margarine
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cheese Slicer
• Microplane Grater
• Kitchen Scale
• Oven
• Baking Sheet
• Skillet
• Saucepan
• Whisk
• Tasting Plates
• Spatula

Critical Steps — Do Not Skip

• Cutting the ultra‑aged 100‑month Parmesan into crumbs without crushing the texture.
• Keeping the cream sauce below boiling to avoid curdling.
• Timing the addition of Parmesan to pizza so it melts but does not burn.

Chef Tips from the Video

• Taste the cheeses in order from youngest to oldest to let the palate adjust.
• A pinch of lemon zest added to the cream sauce brightens the deep umami of older Parmesan.
• For an extra crunch, toast the 60‑month Parmesan shards in a dry skillet for 30 seconds before sprinkling.

Troubleshooting

Storage

Refrigerator: Wrap tightly in parchment then foil; store up to 6 weeks.

Freezer: Wrap in double layer of freezer paper; can freeze up to 6 months, though texture may become more crumbly.

Room temperature: Do not store at room temperature longer than 2 hours; risk of spoilage.

Make-Ahead Tips

• Grate all Parmesan cheeses a day ahead and store in an airtight container in the fridge.
• Pre‑trim Brussels sprouts and keep them in a zip‑top bag with a damp paper towel.
• Prepare the cream sauce base (butter, garlic, cream) and refrigerate; add cheese and reheat gently before serving.

Frequently Asked Questions