Grana Padano And Parmesan: What's The Difference?

Grana Padano and Parmigiano-Reggiano are both Italian cheeses with similarities in their production processes and uses, but they have distinct differences in taste, texture, and aging processes. Grana Padano is Italy's most produced cheese, with about 24% of the country's milk production used to make it, while Parmigiano-Reggiano is often considered the more prestigious of the two.

Explore related products

Frank and Sal - Genuine Grana Padano Aged 24 Months Italian Import. (2 Pound)

$38.95

Frank and Sal - Genuine Grana Padano Aged 24 Months Italian Import. (3 Pound)

$54.95

Frank and Sal - Genuine Grana Padano Aged 24 Months Italian Import. (1 Pound)

$28.98

Grana Padano (2 lbs.)

$35.45

Grana Padano - 5 lbs Piece

$68.96

Fortuna's Grana Padano: Imported Italian Cheese, 10-12oz Wedge, Pure Cow's Milk, Aged 12-24 Months, Fragrant & Delicate Semi-Fat Hard Cheese - Ideal for Grating

$27.98

Grana Padano is Italy's most produced cheese, with 24% of the country's milk used for it

Grana Padano is Italy's most produced cheese, with around 24% of the country's milk production being used to make it. It is made in the Po River Valley, across several regions of Northern Italy, including Piedmont, Veneto, Lombardy, Emilia Romagna, and Trentino Alto-Adige.

Grana Padano is a hard cheese with a grainy texture and a sharp flavour that becomes more mellow over time. It is made with partially skimmed raw milk, and the cows are milked twice a day. The milk does not have to arrive at the cheesery until 24 hours after milking. It has a lower fat content than Parmigiano-Reggiano, which is made from a mix of whole and skimmed milk. The cows for Grana Padano graze on pastures of mostly grass or preserved fodder, which results in a different taste.

Grana Padano is sold in three different age profiles, each with distinct characteristics. The first stage is between 9 and 16 months, when the cheese has a delicate flavour, softer texture, and pale yellow colour. In the second stage, between 16 and 20 months, the cheese becomes grainier, with notes of butter, hay, and dried fruit. In the final stage, after 20 months, the cheese develops a rich, buttery flavour and crystals are present.

Grana Padano is an excellent cooking cheese and is perfect for grating over pasta dishes, risottos, and soups. It is also suitable for melting and pairs well with sweets such as figs, dates, or honey. It is the best-selling Protected Designation of Origin (PDO) cheese globally, with over five million wheels produced yearly.

While Parmigiano-Reggiano is considered one of Italy's most important culinary exports, with a greater level of importance in the minds of consumers, Grana Padano offers a more affordable alternative with its own unique qualities.

Parmigiano-Reggiano is one of the best-protected name-designated products globally

Parmigiano-Reggiano is a protected designation of origin (PDO) cheese, which means it has a registered geographical indication. This designation was created in 1992 by the European Union to preserve the designations of origin of food products. It is intended to ensure equal conditions of competition between producers and to guarantee the reputation of regional products. The PDO status recognises the unique relationship between the product and its region of origin in terms of quality, method of production, and raw materials used.

To ensure adherence to these rules, a consortium, Consorzio del Formaggio Parmigiano-Reggiano, was established in 1934. It is tasked with promoting the cheese, protecting its PDO status, and conducting quality checks. Every wheel of cheese must pass strict inspections after a 12-month maturation period. Successful cheeses are fire-branded with the official Parmigiano Reggiano mark, guaranteeing that they adhere to the established PDO standards.

These regulations and standards not only protect Parmigiano-Reggiano's quality but also its economic value. They also protect consumers by ensuring that they are buying an authentic, natural, and high-quality product. The preservation of age-old techniques also helps to uphold a rich history and cultural heritage.

Grana Padano is softer, butterier, and tastes more delicate than Parmigiano-Reggiano

Grana Padano and Parmigiano-Reggiano are both Italian cheeses, but they differ in several ways. One of the most notable differences is that Grana Padano is softer, butterier, and has a more delicate flavour than Parmigiano-Reggiano.

Grana Padano is made with partially skimmed raw milk, and the cows are milked twice a day. The milk has up to 24 hours to arrive at the cheesery, which is longer than Parmigiano-Reggiano's two-hour limit. This results in Grana Padano having a lower fat content, which contributes to its softer texture.

Grana Padano is typically aged for at least 12 months, although it can be sold at three different maturity stages: 9-16 months, 16-20 months, and over 20 months. When it is aged for between 9 and 16 months, it has a delicate flavour, softer texture, and pale yellow colour. At this stage, it is an excellent melting cheese for cooking and pairs well with sweets like figs, dates, or honey. It can also be grated over pasta or salads. As it ages further, it develops a grainier texture and more complex flavours, including notes of butter, hay, and dried fruit.

Parmigiano-Reggiano, on the other hand, is made with a mix of whole and skimmed milk. The cows are also milked twice a day, but the milk must be delivered to the cheesery within two hours of milking. This cheese is aged for a minimum of 12 months, resulting in a stronger, more complex, nuttier, and saltier taste than Grana Padano. Its texture is dry and crumbly, although it is still commonly used for grating over pasta, risottos, soups, salads, or roasted vegetables. It can also be enjoyed on its own or accompanied by cured meat, fresh or dried fruit, or honey.

In summary, Grana Padano is a softer, more buttery, and delicately flavoured cheese compared to Parmigiano-Reggiano. It is an excellent cooking cheese and a popular alternative to Parmigiano-Reggiano, especially when its additional sweetness and body can enhance a dish.

Explore related products

igourmet Grana Padano Stravecchio Oro del Tempo Cheese Aged 24 Months - Pound Cut (15.5 ounce)

$27.95

Mitica Parmigiano Reggiano 24 Month Raw

$22.99

Grana Padano PDO. Grated Cheese 1 Pound Imported From Italy. No Additives or Preservatives.

$32.98

Mitica Grated Parmigiano Reggiano

$24.99

Grana Padano - Sold by the Pound

$27.79 $32.8

Grana Padano Cheese Grated, 1Kg (2.2 lb) - Grana Padano DOP - 16 Months Aged, Authentic Italian Cheese, Imported from Italy

$43.95

Parmigiano-Reggiano is dry, hard, and has a sharper, more complex flavour

Parmigiano-Reggiano, often called "The King of Cheese", is one of the oldest cheeses in the world, dating back to at least 1254. It is produced in a specific pocket of Northwestern Italy, centred around the province of Parma. It is made from the raw milk of cows that are grass-fed in pasture and collected both in the morning and evening. The milk is delivered to the cheesery within two hours of milking and must not fall below 18°C in temperature, as this is important for the bacteria that ripens the cheese.

Parmigiano-Reggiano is a dry, hard cheese made with skimmed or partially skimmed cow's milk. It has a strong, sharp, and complex flavour that becomes more pronounced the longer it matures. When matured for less than 12 months, it is still possible to sense the taste of milk, while in more advanced stages of ageing, a taste of citrus fruits, dried fruits and a hint of hazelnut become apparent. Parmigiano-Reggiano is crumbly, with a granular texture, and is perfect for grating. It pairs well with cured meat, fresh or dried fruit, or a drizzle of honey, and is commonly grated on pasta dishes, risottos, and soups. It is also excellent with Italian dessert wines, full-bodied red wines, sparkling wines, and Italian whites like Pinot Grigio.

Grana Padano, on the other hand, is made with partially skimmed raw milk and has a lower fat content. The cows are milked twice a day, but the milk does not have to arrive at the cheesery until 24 hours after milking. Grana Padano matures more quickly than Parmigiano-Reggiano and is typically aged for at least 12 months, though it can be sold at three different age profiles: between 9 and 16 months, 16 to 20 months, or over 20 months. Its flavour is sharp but becomes more mellow over time, and it has a softer, butterier, and more delicate flavour than Parmigiano-Reggiano. It is also excellent for grating and melting and is a good choice for cooking. It pairs well with sweets such as figs, dates, or honey, and is perfect on beef carpaccio or over pasta.

Grana Padano is best for grating, melting, and cooking, while Parmigiano-Reggiano is better for grating

Grana Padano and Parmigiano-Reggiano are both Italian cheeses with similarities, but they have distinct differences in taste, texture, and production methods. Grana Padano is best for grating, melting, and cooking, while Parmigiano-Reggiano is better for grating.

Grana Padano is Italy's most produced cheese, with approximately 24% of the country's milk production used to make it. It is made with partially skimmed raw milk from cows milked twice daily, and it has a lower fat content than Parmigiano-Reggiano. The milk for Grana Padano does not have to arrive at the cheesery until 24 hours after milking, and it is aged for at least 12 months. The cheese has a grainy texture and a sharp flavour that becomes more mellow over time. It is an excellent grating cheese and pairs well with pasta, salads, and soups. It is also a good melting cheese and can be used in cooking, especially in dishes like fettuccine alfredo.

Parmigiano-Reggiano, on the other hand, is a dry, hard cheese made with a mix of whole and skimmed milk. The cows are milked twice a day, and the milk must be delivered to the cheesery within two hours of milking. It is aged for a minimum of 12 months, resulting in a stronger, more complex, nuttier, and saltier taste than Grana Padano. Its texture is crumbly, almost granular, making it perfect for grating over pasta, salads, or roasted broccoli. It can also be enjoyed on its own or accompanied by cured meat, fresh or dried fruit, or a drizzle of honey.

The production areas of these two cheeses also differ significantly. Grana Padano has a larger production area, covering several regions of Northern Italy, including Piedmont, Veneto, Lombardy, Emilia Romagna, and Trentino Alto-Adige. Parmigiano-Reggiano, meanwhile, is produced in a more localized area centred around the province of Parma, encompassing the cities of Parma, Reggio Emilia, Modena, Bologna, and Mantova.

In summary, while both Grana Padano and Parmigiano-Reggiano are popular Italian cheeses, they differ in taste, texture, and production methods. Grana Padano is best suited for grating, melting, and cooking, while Parmigiano-Reggiano stands out as a superior grating cheese due to its stronger flavour and crumbly texture.

Frequently asked questions