Patrick Oconnell
Parmesan cheese is a versatile and delicious staple in many households. It is made from cow's milk and aged for at least 12 months, resulting in a hard, dry cheese with a sharp flavour. While Parmesan cheese is produced in various countries, including Argentina and Australia, the term Parmesan specifically refers to the traditional Italian cheese called Parmigiano Reggiano, which is named after the Italian provinces of Parma and Reggio Emilia. Parmigiano Reggiano is a protected designation of origin (PDO) product in the European Union, ensuring that only cheese manufactured in a limited area in northern Italy can bear this name. On the other hand, Paroma cheese is not a widely recognized variety of cheese, and it seems to be distinct from Parmesan cheese.
Parmigiano-Reggiano vs Parmesan Cheese
| Characteristics | Values |
|---|---|
| Place of Production | Parmigiano-Reggiano is produced in specific regions of Italy, including Bologna, Reggio Emilia, Mantua, Modena, and Parma. |
| Milk Source | Parmigiano-Reggiano is made from raw cow's milk, while the milk source for Parmesan may vary and is not restricted by regional regulations. |
| Aging | Parmigiano-Reggiano is aged for at least two years, with some varieties aged for three or four years, resulting in a complex flavor and granular texture. Parmesan aging time varies, with U.S. versions typically aged for a minimum of 10 months. |
| Texture | Parmigiano-Reggiano has a hard, pale-golden rind and a straw-colored interior with a granular texture. |
| Taste | Parmigiano-Reggiano has a rich, sharp flavor. The taste of Parmesan may vary depending on the production method and aging time. |
| Price | Parmigiano-Reggiano is typically more expensive than Parmesan due to its protected designation and stricter production guidelines. |
| Usage | Both cheeses are primarily used for grating, although Parmigiano-Reggiano is considered a higher-quality cheese. |
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What You'll Learn
- Parmigiano-Reggiano is made from cow's milk in specific Italian regions
- Grana Padano is similar to Parmesan but with less strict production guidelines
- Parmesan is the English and American translation of Parmigiano-Reggiano
- Parmesan in the US is likely an imitation of Parmigiano-Reggiano
- Parmesan is also made in Argentina and Australia, but Italy's version is considered superior
Parmigiano-Reggiano is made from cow's milk in specific Italian regions
Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The name Parmigiano-Reggiano is protected by Italian law and European law as a designated origin, and only cheese produced in specific regions of Italy can be labelled as such. These regions include Bologna, Reggio Emilia, Mantua, Modena, and Parma, from which the name of the cheese originates. The production guidelines are strict and include the place of production and the origin of the milk. The cows that provide the milk for Parmigiano-Reggiano must be fed regionally with fresh meadow hay.
The cheese is aged for at least two years, with those labelled stravecchio being aged for three years, and stravecchione cheeses aged for four or more years. The lengthy ageing process contributes to the complex flavour and extremely granular texture of the cheese. Parmigiano-Reggiano is sometimes referred to as the "King of Cheeses", and its production is regulated to preserve the integrity of traditional Italian food products and ensure their flavour and quality.
In the United States, the word "Parmesan" is not regulated, and while a cheese labelled as Parmesan may be genuine Parmigiano-Reggiano, it is more likely to be an imitation. Most U.S. versions of Parmesan are aged for a minimum of 10 months, and the domestic versions of Parmesan are typically made from cow's milk with a hard, brittle rind and granular texture.
In Italy, the term "grana" is often used to refer to both Parmigiano-Reggiano and Grana Padano, another Italian hard cheese produced in a similar way to Parmigiano-Reggiano but without the same regional protections. Grana Padano is produced all year round and costs significantly less than Parmigiano-Reggiano, and it is believed that many restaurants use this cheese instead of Parmigiano-Reggiano due to the cost difference.
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Grana Padano is similar to Parmesan but with less strict production guidelines
Parmesan, or Parmigiano-Reggiano, is a dry, hard cheese with a sharp and complex flavour. It is made from skimmed or partially skimmed cow's milk in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna and Mantova. The cows must feed off grass and cereals grown in these areas and are milked twice a day. The cheese is aged for at least 12 months, though some are aged for up to four years, resulting in an even sharper flavour.
Grana Padano is similar to Parmesan in that it is also a hard Italian cheese with a sharp flavour. However, its production guidelines are less strict. Grana Padano does not have to be produced in a specific region and can be made all year round. It is made from partially skimmed raw milk, and the cows are milked once or twice a day. The milk does not have to arrive at the cheesery until 24 hours after milking. Grana Padano is typically aged for at least 12 months, though it can be aged for up to 20 months or more, developing a richer flavour. It has a lower fat content than Parmesan, resulting in a softer, less crumbly texture.
Parmesan and Grana Padano are both PDO (Protected Designation of Origin) cheeses, meaning they must be made in certain places and follow specific rules to be labelled as such. However, the production area for Grana Padano is much larger than that of Parmesan, covering several regions of Northern Italy.
In terms of taste, Grana Padano has a more delicate flavour than Parmesan, especially when aged for a shorter time. It is also softer and melts well when heated, making it excellent for cooking and grating. Parmesan, on the other hand, is typically used for grating due to its crumbly texture.
While the two cheeses have some similarities, they are not interchangeable. The differences in production methods, taste, and texture make each cheese unique.
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Parmesan is the English and American translation of Parmigiano-Reggiano
Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano. In the European Union, the term "Parmesan" is legally recognised as an evocation of the Parmigiano-Reggiano PDO and can only be used for the authentic product. However, outside the EU, the name Parmesan is often used for imitations, with only the full Italian name, Parmigiano-Reggiano, referring to the PDO-protected cheese.
Parmigiano-Reggiano is a hard, dry cheese with a rich, sharp flavour and a granular texture. It is made from skimmed or partially skimmed cow's milk and aged for at least two years, with some varieties aged for three or four years or more. The lengthy aging process contributes to the complex flavour and extremely granular texture of the cheese.
In the United States, the word "Parmesan" is not regulated, and it is often used as a generic term for cheeses made in a style similar to Parmigiano-Reggiano. While some U.S. versions may be genuine Parmigiano-Reggiano, most are imitations that undergo a shorter aging process, typically a minimum of 10 months. These imitation Parmesans are also made with pasteurised milk and additives, resulting in a milder flavour and a less granular texture compared to Parmigiano-Reggiano.
When purchasing Parmesan in the U.S., it is important to read labels, understand the cheese-making process, and sometimes conduct a taste test to determine if it is genuine Parmigiano-Reggiano or an imitation. Freshly grated Parmesan is also recommended over pre-grated options, as it has a superior flavour and melting quality.
While Parmesan and Parmigiano-Reggiano may share similar names and characteristics, it is essential to understand the differences in production, region, and aging processes that distinguish these cheeses from each other.
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Parmesan in the US is likely an imitation of Parmigiano-Reggiano
Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese is aged for at least two years, with some varieties being aged for three or four years. The lengthy aging process gives the cheese its granular texture and complex flavour. In Italy, the name Parmigiano-Reggiano is protected by law and only cheese produced in specific provinces may be labelled as such.
The word "Parmesan" is used in the US to refer to a similar type of cheese. However, the term is not regulated in the country. While a cheese labelled as Parmesan in the US could be genuine Parmigiano-Reggiano, it is more likely to be an imitation. These imitation Parmesans are typically aged for a minimum of 10 months, which is significantly less than the aging period for Parmigiano-Reggiano. The shorter aging period results in a milder flavour and a less granular texture.
The lack of regulation around the term "Parmesan" in the US allows for a variety of cheeses to be sold under this label. Some domestic versions of Parmesan are made by large cheese producers and sold at a lower price point than imported Parmigiano-Reggiano. These domestic versions may be made with similar production methods and ingredients, but the more relaxed regulations allow for substitutions and shorter aging times.
While the imitation Parmesans made in the US may not have the same complex flavour and granular texture as Parmigiano-Reggiano, they can still be tasty cheeses. Many artisanal cheesemakers in the US create high-quality cheeses that are inspired by Parmigiano-Reggiano, but with their own unique twists. These cheeses may not have the same protected designation of origin as Parmigiano-Reggiano, but they offer a more accessible option for those who want to enjoy a similar flavour profile.
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Parmesan is also made in Argentina and Australia, but Italy's version is considered superior
Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. The cheese is aged for at least two years, with some varieties being aged for up to four or more years. The lengthy ageing process gives the cheese its granular texture and complex flavour. In Italy, this variety of cheese is often referred to as "grana", meaning "grain". Parmigiano-Reggiano is produced in specific regions of Italy, including Bologna, Reggio Emilia, Mantua, Modena, and Parma, and is protected by Italian law and European regulations as a designated origin product.
Parmesan cheese is the English and American translation of Parmigiano-Reggiano. While genuine Parmigiano-Reggiano is produced only in Italy, Parmesan cheese is also made in Argentina and Australia. However, Italy's version is considered superior due to its granular texture and superior flavour. The regulations for Parmesan production in these countries are comparatively lax, and the cheese produced there is often an imitation of the original Italian variety.
In the United States, the term "Parmesan" is not regulated, and cheeses labelled as Parmesan may or may not be genuine Parmigiano-Reggiano. While some artisanal cheesemakers in the US produce high-quality Parmesan cheeses inspired by Parmigiano-Reggiano, most domestic versions are inferior in flavour and texture. Pre-grated Parmesan, in particular, is of lower quality and should be avoided.
It is worth noting that there are other similar cheeses that are often confused with Parmigiano-Reggiano and Parmesan, such as Grana Padano and Pecorino Romano. Grana Padano is produced in a similar manner to Parmigiano-Reggiano but with less strict production guidelines and is often used as a substitute for Parmesan in restaurants due to its lower cost. Pecorino Romano, on the other hand, is a hard cheese made from sheep's milk with a saltier and stronger flavour profile.
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Frequently asked questions
Parmesan is a hard cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-colored interior with a rich, sharp flavor.
Parmigiano-Reggiano is a hard, dry cheese made from cow's milk. It has a pale-golden rind and a straw-colored interior with a rich, sharp flavor. It is typically aged for at least two years and is produced in specific regions of Italy.
Parmigiano-Reggiano is the traditional Italian version of Parmesan, with specific regions of production and stricter regulations. Parmesan is the English and American translation of Parmigiano-Reggiano and is also made in Argentina and Australia. Parmesan cheese in the U.S. that is not genuine Parmigiano-Reggiano can still be tasty, but the flavor is likely to be less complex.
Grana Padano is an Italian hard cheese that is produced in a similar way to Parmesan, but with less strict production guidelines and no regional protection. It is typically milder in taste and costs significantly less than Parmesan.
Both cheeses have their own unique characteristics and uses. Parmigiano-Reggiano is considered a higher-quality cheese due to its traditional production methods and protected designation of origin. However, Parmesan is more widely available and can still be a tasty and affordable alternative. Ultimately, it is a matter of personal preference.
