When you taste Parmigiano Reggiano, you may notice tiny white specks scattered throughout the cheese. Many people wonder what they are — some assume they’re salt crystals, others mistake them for imperfections. In truth, those little dots are tyrosine crystals, an amino acid that naturally forms during the long aging process.
Tyrosine is the visible proof of time and patience. As Parmigiano Reggiano matures, these crystals multiply, eventually covering the texture in the most prestigious aging stages, such as 120 months.
Far from being a flaw, tyrosine is a hallmark of excellence. It gives the cheese a delightful crunch, enriching the flavor and making every bite a unique experience.
A Bridge Between Taste and Well-being
Tyrosine is more than just a sign of quality — it also supports our well-being. It plays a role in producing neurotransmitters like dopamine and norepinephrine, which help regulate mood and concentration.
In other words, those tiny crystals tell the story of a genuine cheese that not only delights the palate but also contributes to everyday balance.
So next time you enjoy our Parmigiano Reggiano and feel those little grains under your teeth, remember: they are tyrosine crystals — the signature of perfect aging and artisanal craftsmanship. A small detail that carries with it the history, tradition, and love behind our work.