- The finest and most authentic Parmesan cheese, made in squat barrel shapes (up to 35 kg) which are salted in brine and turned and brushed regularly. It is unique to its particular region and although it may be made at any time it has special names according to the date of manufacture, ‘maggengo’ April to November and ‘invernengo’ December to March. The non-winter period can also be split, ‘ditesta’ April to June, ‘agostano’ or ‘di centro’ July and August and ‘tardno’ September to November. One year old cheeses are called ‘vecchio’ and two year old ‘stravecchio’. Always stamped with the name. It may be eaten young as a dessert.