Andy Montoya
Parmesan cheese is a beloved staple in many kitchens, adding a savoury kick to pasta, pizza, and other dishes. However, not all parmesan cheeses are created equal. The most premium parmesan is Parmigiano Reggiano, which is produced only in Italy in the provinces of Reggio Emilia, Parma, Bologna, Modena, and Mantua. This variety is generally aged for at least 2 years, resulting in a rich, sharp flavour and crumbly texture. Another premium option is Grana Padano, a cheese with a history almost 1,000 years old. Grana Padano is made in the Po River Valley region of Italy and is known for its granular, hard-ripened texture and mild, delicately decadent flavour. For those with an intolerance to cow's milk, Pecorino Romano is a similar, strongly flavoured cheese made from sheep's milk. These are just a few of the different types of parmesan cheese available, each with its unique characteristics, production methods, and flavour profiles.
| Characteristics | Values |
|---|---|
| Cheese Type | Parmigiano Reggiano, Grana Padano, Pecorino Romano, Parmesan |
| Region | Parmigiano Reggiano: Parma, Italy; Grana Padano: Emilia-Romagna, Italy; Pecorino Romano: Lazio and Sardinia, Italy |
| Cheese Family | All are in the "grana" family |
| Ingredients | Parmigiano Reggiano: Raw milk from grass or hay-fed cows, salt, and rennet; Grana Padano: Unpasteurized cow's milk; Pecorino Romano: Sheep's milk |
| Aging Process | Parmigiano Reggiano: Minimum 12 months, up to 40 months; Grana Padano: 9-20 months; Pecorino Romano: 5-12 months |
| Texture | Parmigiano Reggiano: Hard-ripened; Grana Padano: Crumbly, grainy; Pecorino Romano: Crumbly, dense, flaky |
| Taste | Parmigiano Reggiano: Rich, nutty; Grana Padano: Mild, delicately decadent; Pecorino Romano: Salty, sharp, bitter; Parmesan: Slightly more "cheese-like" than Kraft version |
| Lactose Content | Parmigiano Reggiano, Grana Padano: Lactose-free |
| Pairings | Parmigiano Reggiano: Balanced with subtler cheeses like Ricotta or mascarpone, enhances meats like chicken and pork; Grana Padano: Complements dishes with stronger flavours, adds volume to gratins or mashed potatoes; Pecorino Romano: Works well with smoother cheeses like Gorgonzola, pairs with sweet ingredients like dried fruits and honey |
| Use Cases | Parmigiano Reggiano: Grated over pasta, topping for pizzas; Grana Padano: Topping for spicy pizzas; Pecorino Romano: Added to recipes in small amounts, crumbled on pizza |
| Price | Parmesan (Kraft): $5.50 AUD/ $3.57 USD for 125g; Parmesan block: $7.50 AUD/ $4.87 USD for 200g; Grana Padano: $10 AUD/ $6.49 USD for 200g |
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What You'll Learn
Parmigiano Reggiano
To be labelled as Parmigiano Reggiano, only raw milk from grass or hay-fed cows in Parma, Reggio Emilia, Modena, Mantua, and Bologna may be used, and the cheese must be produced, packaged, and pre-grated in these areas of origin. The name protection laws are so strict that an EU Court ruled in 2008 that even the term "Parmesan" can only be used if the cheese is PDO Parmigiano Reggiano.
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Grana Padano
A wheel of Grana Padano is cylindrical, with slightly convex or almost straight sides and flat faces. It is 35 to 45 cm (14 to 18 in) in diameter, and 15 to 18 cm (5.9 to 7.1 in) high. About 150 factories make Grana Padano in the Po Valley area, and an estimated 76,724 tons of this cheese are manufactured annually.
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Pecorino Romano
The cheese is aged for a minimum of five months, and sometimes up to eight months or longer, in temperature- and humidity-controlled environments. During this time, Pecorino Romano develops its characteristic hard, crumbly, and granular texture, making it ideal for grating over pasta and other dishes. The maturation process also affects the sharpness of the cheese's flavour, resulting in a tangy, salty, and slightly nutty taste.
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American-made Parmesan
Parmigiano Reggiano is often referred to as the "King of Parmesan". It is a hard-ripened cheese, aged for at least 24 months and produced in the Parma region of Italy. It has a rich, nutty taste derived from the milk of cows fed on alfalfa. It is also lactose-free and packed with nutrients like calcium, vitamins and other minerals. Authentic Parmigiano Reggiano is protected by Italian law and can only be made in a specific region of Italy with all-natural ingredients, according to a traditional method.
However, American-made Parmesan cheese is also available. While it may not have the same prestige as its Italian counterpart, it can still be a good option for those looking for a more affordable or readily available alternative. Wisconsin, for example, is known for leading the pack in terms of quantity and quality when it comes to American-made Italian cheeses, including Parmesan.
When it comes to purchasing American-made Parmesan, there are a few things to keep in mind. Firstly, it is important to distinguish between grated, shredded, and block varieties. While grated and shredded Parmesan from brands like Kraft can be convenient and affordable, they may not melt properly and often contain anticaking agents and preservatives that can affect the taste and healthiness of the cheese. Block Parmesan, on the other hand, tends to feel more like real cheese and can be a better option for those looking for a more authentic experience.
In terms of flavour, American-made Parmesan may have a slightly more "cheese-like" flavour compared to the Kraft version, but it likely won't have the same complexity and intensity of flavours found in Italian-made Parmigiano Reggiano. Nevertheless, American-made Parmesan can still be a versatile ingredient in various dishes. It can be used as a seasoning or topping, adding a flavour boost to pizzas, salads, and meat dishes.
When deciding between American-made and Italian-made Parmesan, it ultimately comes down to personal preference and budget. For those who prioritise authenticity, tradition, and a more complex flavour profile, Italian-made Parmigiano Reggiano may be the better choice. However, for those who want a more affordable or convenient option, American-made Parmesan can still be a tasty and versatile ingredient in its own right.
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Aged Parmigiano
Parmigiano Reggiano is an Italian cheese with a rich history, dating back to at least the Middle Ages. It is produced in the Parma region of Italy and is often referred to as the "King of Parmesan". The cheese is hard-ripened and aged for a minimum of 12 months, but often longer, with 24-month and 36-month aged varieties being particularly popular. The longer the ageing process, the more intense the flavour and the crumblier the texture.
Parmigiano Reggiano is made from the milk of cows fed on a diet of alfalfa, which gives the cheese its distinctive rich, nutty taste. It is also naturally lactose-free due to the production process. The cheese is produced under strict guidelines, with the Parmigiano Reggiano Consortium requiring all cheeses to be made by hand and aged for a minimum of 12 months. This lengthy process ensures a consistent taste across producers.
The ageing process is crucial to the character of Parmigiano Reggiano. At 18 months, the cheese exhibits youthful aromas of fresh fruit, grass, flowers, and milk. As it ages further, these aromas intensify and the cheese becomes crumblier and grainier, with a perfect balance of sweet and savoury flavours. At 36 months and beyond, the cheese develops spicier flavours, with notes of dried fruit and a nutty aftertaste.
Extra-aged Parmigiano Reggiano, aged for five years or 60 months, is a bold, savoury cheese with a dense, flaky texture and notes of beef broth and umami. This variety is ideal for grating over pasta or salads, adding incredible savoury notes to any dish. It can also be enjoyed on its own, paired with Prosciutto di Parma and mixed olives.
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Frequently asked questions
There are several types of Parmesan cheese, including Parmigiano Reggiano, Grana Padano, and Pecorino Romano.
Parmigiano Reggiano, often referred to as the "King of Parmesan," is a hard-ripened cheese produced in the Parma region of Italy. It is aged for at least 12 months, with different age profiles offering unique flavours and textures. It has a rich, nutty taste derived from the milk of cows fed on a diet of alfalfa.
Grana Padano is a crumbly, grainy cheese made from unpasteurized cow's milk in Italy's Po River Valley region. It is aged between 9 and 20 months, resulting in a mild, milky flavour with a subtle tangy finish. It has a granular texture when melted, giving it a lighter feel compared to other varieties.
Pecorino Romano is a sheep's milk cheese made in the Lazio and Sardinia regions of Italy. It has a fat content of 32% and is dry-salted by hand during the aging process, which takes between 5 and 12 months. It offers a delightful balance of salty, sharp, and bitter flavours, with a slightly granular texture when melted.
