The production of Parmigiano-Reggiano is tightly regulated, resulting in a cheese of consistently high quality and cost. A lengthy aging process helps impart the cheese with a distinctive taste and texture, with additional value placed on cheeses aged over 18, 22, and 30 months. The maturation process includes enzymatic conversion of amino acids, and, as such, the levels of these amino acids have been found to be correlated with the age of the cheese. Presented here is a chromatographic method for amino acid analysis of Parmigiano-Reggiano using the Hitachi L-8900 Amino Acid Analyzer.
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