{"id":887669,"date":"2019-02-20T17:57:19","date_gmt":"2019-02-20T23:57:19","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=887669"},"modified":"2025-05-19T10:40:27","modified_gmt":"2025-05-19T15:40:27","slug":"parmigiano-reggiano-vs-parmesan","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\/","title":{"rendered":"Parmigiano Reggiano vs. Parmesan: What’s the Difference?"},"content":{"rendered":"We've all been there. We have a recipe for a pasta dish that calls for Parmesan cheese, and at the store, we're presented with the problem: Parmigiano Reggiano vs. Parmesan? The prices are different, but is there an actual difference between the two?\r\n\r\nThere are more types of cheese<\/a> on the market than ever, but Parmigiano Reggiano is often called the \"King of Cheeses.\" This Italian cheese makes chicken Parmesan<\/a> sing, boosts your Caesar salads, dresses up your popcorn and turns a regular baked potato into a work of art. Across Italy and the world, cheese lovers prize Parmigiano Reggiano for its salty, nutty flavor and rich complexity. The cheese is a staple ingredient in the cuisine of the Emilia-Romagna region, along with other local all-stars like prosciutto di Parma<\/em><\/a> and balsamic vinegar<\/a>.\r\n\r\nWhenever I visit Parma or Bologna, I marvel at the big, beautiful wheels of the stuff sold at the local caseificio<\/em> (cheese shop), and I make sure to buy plenty of it to snack on throughout the day.\r\n

What is Parmigiano Reggiano?<\/h2>\r\nParmigiano Reggiano is a hard, nutty cow's milk cheese that's aged for at least 12 months. All stages of the Parmigiano Reggiano production process occur exclusively in Italy, in the provinces of Parma, Reggio Emilia, Modena, Bologna, to the left of the river Reno and Mantua and to the right of the river Po.\r\n\r\nHowever, the deeply savory cheese is enjoyed across Italy, grated atop pasta dishes<\/a> and salads or served in beautiful hunks on charcuterie boards<\/a>. Parmigiano Reggiano really is the MVP of Italian cheeses.\r\n

Parmigiano Reggiano vs. Parmesan<\/h3>\r\nIf your cheese has the words Parmigiano Reggiano stamped on the rind, it's the real deal. Parmigiano Reggiano is a protected designation of origin product (in Italian, Denominazione di Origine Protetta<\/em>, or DOP). Similar to the rules governing the production of Champagne, there are rules for how and where Parmigiano Reggiano is made. It must be produced in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua or Bologna and follow a specific recipe to receive the official seal.\r\n\r\nThat means anything called by another name (like Parmesan or Reggianito) is an impostor. These \"fake\" cheeses may taste similar to Parmigiano Reggiano, but they'll lack the complexity of the certified kind. You can ask your local cheesemonger for a side-by-side tasting; the Parmesan will taste saltier and more acidic when compared to the deeply rich, nutty flavor of the Parmigiano Reggiano.\r\n\r\nIt's well worth the price difference to buy the real deal!\r\n

Grana Padano vs. Parmigiano Reggiano<\/h3>\r\nEven though they both have similarly nutty notes, the two Italian cheeses are quite different. First, they come from different parts of Italy. Grana Padano<\/a> producers make their cheese in a much wider area of Italy, across 33 provinces located in the north. By comparison, Parmigiano Reggiano producers make their cheese in just five provinces, clustered in the Emilia-Romagna and Lombardy regions. The production process also has notable differences: Parmigiano Reggiano cannot contain any additives, while Grana Padano often contains lysozyme, a protein extracted from egg whites that helps control the fermentation process.\r\n\r\nOne of the most significant differences between the two hard cheeses has a noticeable impact on flavor: maturation time. Parmigiano Reggiano must age for at least 12 months, though it's usually aged for 24 months or longer. Grana Padano, however, is typically aged for just 15 months. Because Parmigiano Reggiano usually has a longer aging time, it tends to have much richer complexity, with even a bit of funk.\r\n

How is Parmigiano Reggiano cheese made?<\/h2>\r\n\"Two\r\n\r\nIt all starts with the cows, of course. The cattle feed on locally grown forage, which lends itself to the freshest-tasting milk. According to the Parmigiano Reggiano consortium, it takes about 550 liters (143 gallons) of milk to produce each wheel of cheese.\r\n\r\nAfter the milk coagulates with the help of a rennet and a whey starter, the curds are cooked down to form a single curd mass. The cheese curd is cut in two and wrapped in linen cloth before being placed in the round mold that gives it its final shape. After a few days, the cheese wheels are plopped into salty water.\r\n\r\nThen, it's time for maturation: The wheels age for at least 12 months, but sometimes up to 40, 60 or 100 months (or even longer). The longer the Parmigiano Reggiano is aged, the more that nutty complexity shines.\r\n

How to Use Parmigiano Reggiano<\/h2>\r\nParmigiano Reggiano is heavenly when grated atop pasta or used to form the creamy sauce for cacio e pepe<\/a>. We recommend using a rasp grater (like a Microplane<\/a>) on hard cheeses like Parmesan. The fine teeth create a super-fine shred that's light and fluffy. You won't have to use as much cheese, stretching that expensive block so it lasts longer. As a bonus, these handheld graters are much easier to clean than huge box graters.\r\n\r\nBeyond pasta, many spectacular recipes use Parmigiano Reggiano, from crispy baked fish to roasted broccoli. The hard cheese elevates any snack board<\/a> or cheese board<\/a>: Pair it with fresh and dried figs or thin, sweet-tart slices of pear and apple. It's a perfectly lovely snack on its own, though we wouldn't stop you from pouring a crisp glass of pinot grigio to enjoy with it.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

When it comes to the battle of Parmigiano Reggiano vs. Parmesan, some key differences make one of these nutty, pasta-friendly cheeses the clear winner.<\/p>\n","protected":false},"author":7006,"featured_media":2126289,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305271,305334,305353,303719,303883,303745],"categories-v2":[309216,309337,309362,308324,308476,308369],"coauthors":[343265],"acf":{"long_pin_file":{"ID":2126288,"id":2126288,"title":"Parmigiano Reggiano Vs. 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She specializes in food, travel and culture and has traveled all around the world in her work as a magazine writer. Maria has lived in France and Italy, and her culinary areas of expertise include Italian cuisine, vegetarian cooking, wine and cheese. 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