Parmigiano Reggiano Stravecchio. Don't hate on me for my pronunciation. This is the king of cheese. This is Parmigiano Reggiano. Stravecchio means extra aged. This one is aged for three years. And it must, by Italian and EU law, be made of unpasteurized cow's milk. When you heat treat a milk and you pasteurize the milk, you kill any bacteria that are naturally present and those bacteria contribute to the flavors and aromas of the cheese over time. You have more opportunity for complexity with a raw milk cheese than you may with a pasteurized milk cheese. I love that you can see these white patches. These are crystallized amino acids. You'll start to see them in cheese around nine to twelve months of age, and they contribute a kind of crystally texture to the cheese. This is the strongest smelling cheese that I've tasted yet today. When you have no water in the cheese, you get a lot of flavor and a lot of aroma. Toasted nuts, really toasty, toasty smells. Because this is so aged, it is very dry, it's very flaky. Really crunchy, like pop rocks. This is a really excellent Parmigiano Reggiano. This manages to still have some creaminess. And instead of being dry, it's crunchy, it's crystallized and that, to me, is like textural perfection. You can get Parmigiano Reggiano pretty much everywhere now and a lot of it is dried out and not great. So this is a surprisingly great Parmigiano Reggiano and I will be eating more of it.