Frederic Melton
Grated cheese is an essential ingredient in many Italian dishes, adding a savoury and salty touch to pasta, risotto, and soups. The most famous grating cheeses in Italy include Parmigiano Reggiano, Grana Padano, Trentin Grana, and Lodi Grana. Each of these cheeses has its own distinct characteristics and flavours, making them popular among cheese enthusiasts worldwide. Other well-known Italian cheeses used for grating include Pecorino Romano, Pecorino Toscano, and Mozzarella.
| Characteristics | Values |
|---|---|
| Cheese type | Parmigiano Reggiano, Grana Padano, Mozzarella, Pecorino Romano, Pecorino, Caciocavallo, Trentin Grana, Lodi Grana |
| Texture | Hard, crumbly, grainy |
| Taste | Savory, salty, nutty, sweet, fruity, intense, mild |
| Milk type | Cow, sheep, goat |
| Region | Lombardy, Trentino-Alto Adige, Emilia-Romagna, Sardinia, Sicily, Tuscany |
| Aging | Minimum of 9 months to 12 months or more |
| Use | Pasta, risotto, soups, polenta, fondue |
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What You'll Learn
Mozzarella
When it comes to grated cheese, Italian restaurants typically use freshly grated mozzarella or Parmesan (Parmigiano Reggiano). Pre-grated cheese often contains added fibres to prevent sticking, which can affect the taste. Therefore, it is recommended to buy a block of mozzarella and grate it at home. Freezing the cheese for a short time before grating can make the process easier.
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Parmigiano Reggiano
The cheese is made from unpasteurised cow's milk and is aged for a minimum of 12 months, with an average aging time of two years. The aging process gives Parmigiano Reggiano its distinctive sharp, nutty flavour and granular texture. The cheese is also known for its dotted outer rind, which is a sign of authenticity.
When purchasing Parmigiano Reggiano, it is important to look for the PDO (Protected Designation of Origin) marking, which guarantees that the cheese has been produced in the specific regions of Italy according to traditional artisanal standards. The Consorzio del Formaggio Parmigiano Reggiano, founded in 1928, enforces these strict standards and sponsors marketing activities to promote the cheese.
To experience the unique flavour, aroma, and texture of Parmigiano Reggiano, it is recommended to buy authentic cheese made in Italy and grate it fresh.
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Grana Padano
The cheese is produced in the Po Valley area, with about 150 factories manufacturing an estimated 76,724 tons of Grana Padano annually. The production specifications define the cheese's production area, encompassing 32 provinces across the regions of Lombardy, Piedmont, Trentino-Alto Adige, Emilia Romagna, and Veneto. The consortium that protects, enhances, and markets Grana Padano has been active since 1954. To preserve the authenticity of the manufacturing processes and raw materials, Grana Padano was registered as a denominazione di origine controllata (DOC) in 1955 and as a Protected Designation of Origin (PDO) in 1996. Outside of the EU, its name is protected in several countries based on the Lisbon Agreement and bilateral agreements.
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Pecorino Romano
Today, Pecorino Romano is still produced according to the original recipe. It is recognised and protected by the laws of the European Union, ensuring that it is made with traditional methods in specific regions like Lazio and Sardinia. The cheese has a strong, sharp, and salty flavour with a slightly nutty undertone. It is aged for a minimum of five months, although some versions are matured for longer periods, resulting in a more intense flavour.
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Caciocavallo
There are several types of Caciocavallo recognised as traditional Italian products, such as Caciocavallo Podolico, made with milk from the Podolica cattle breed, Caciocavallo di Castelfranco from the Miscano Valley in the Apennines, and Caciocavallo di Godrano, often called Caciocavallo Palermitano. Caciocavallo Silano, made with cow's milk in designated areas of Southern Italy, including Basilicata and Calabria, gained protected geographical status in 1993.
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Frequently asked questions
The most popular grated cheeses used in Italian restaurants and pasta dishes are Parmigiano Reggiano, Grana Padano, Trentin Grana, and Lodi Grana. Parmigiano Reggiano is the most famous and expensive of the four, with a complex and intense flavor. Grana Padano is a milder, more affordable alternative commonly used in pasta dishes and risottos.
Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Caciocavallo, and Mozzarella are also used in Italian dishes.
Grated cheese is commonly used in pasta dishes, risottos, soups, and salads.
It is not recommended to buy pre-grated cheese as they may contain added fibers to prevent the cheese from sticking together, which affects the taste. It is best to buy a block of cheese and grate it yourself.
