When browsing the cheese aisle, you may come across various hard Italian cheeses that seem similar to Parmesan. These include cheeses like Grana Padano, and Pecorino Romano. Parmesan itself is also a broad term that can refer to different types of hard cheeses.
So what exactly sets these Italian hard cheeses apart? And how does real, authentic Parmesan cheese compare?
What is Italian Hard Cheese?
Italian hard cheese is a broad category that refers to hard, aged cheeses produced in Italy. They are made from cow, goat, or sheep's milk and often have a granular texture. Some of the most common types of Italian hard cheeses include:
- Parmigiano-Reggiano: Known as "King of Cheeses," made from raw cow's milk in specific regions of Italy. Aged over 1 year to develop complex, nutty flavors.
- Grana Padano: Similar to Parmigiano but comes from wider geographical area. Made with partially skimmed cow's milk and aged 9+ months. Milder taste.
- Pecorino Romano: Made from sheep's milk, primarily on island of Sardinia. Has salty, tangy flavor profile. Aged minimum 5 months.
- Asiago: Ranges from mild to sharp depending on age. Can come from cow, goat or sheep milk.
The long aging process gives these cheeses their signature grainy texture and concentrated, often salty flavor. Their density also makes them excellent for grating.
Origin and History
Many classic Italian hard cheeses like Parmigiano-Reggiano trace their origin back centuries. They were created as a practical way to preserve milk and add flavor.
For instance, Pecorino Romano dates back to ancient Roman times, when it was made by shepherds with sheep's milk. Parmigiano-Reggiano also has a centuries-long history, with the first known reference dating back to 1254 in Italy.
Over the years, strict standards and regulations have been established, like "Protected Designation of Origin" (PDO). This protects how cheeses like Parmigiano-Reggiano and Pecorino Romano are produced in specific regions to ensure quality and tradition are maintained.
Producing Authentic Parmesan (Parmigiano Reggiano)
Genuine Parmesan cheese that follows traditional methods is called Parmigiano-Reggiano and is held to extremely high standards. To be certified and sold as Parmigiano-Reggiano, the cheese must:
- Be produced in designated provinces of Italy: Parma, Reggio Emilia, Bologna, Modena, Mantova.
- Use only raw, unpasteurized cow’s milk from that region.
- Follow traditional production techniques like using copper cauldrons, adding whey starter cultures.
- Be aged minimum of 12 months to 36+ months. Longer aging develops more complex flavors.
The result is a hard, granular cheese with a straw-yellow interior and wheels marked with dotted imprints on the natural rind. An authentic wedge will have the Consorzio Parmigiano Reggiano stamp on the rind indicating it meets regional regulations.
Key Takeaway: Real Parmesan cheese is called Parmigiano-Reggiano and must come from specific areas of Italy, using designated ingredients and traditional techniques.
Grana Padano vs. Parmigiano Reggiano
Two Italian hard cheeses often confused are Grana Padano and Parmigiano Reggiano. Though they share some similarities, there are a few key differences:
- Aging Time: Parmigiano Reggiano is aged minimum 1 year while Grana Padano is aged at least 9 months. The longer aging gives Parmigiano Reggiano a more complex flavor.
- Region: Grana Padano comes from a wider geographical area across northern Italy. Parmigiano Reggiano can only come from Emila-Romagna region.
- Milk: Parmigiano Reggiano uses raw milk. Grana Padano is made from semi-skimmed milk from two separate milkings to reduce fat content.
- Texture & Taste: Parmigiano Reggiano is generally more crumbly with a rich, nutty flavor that intensifies with longer aging times. Grana Padano is mildly sweet with a delicate, buttery taste.
Parmigiano-Reggiano must meet stricter regulations, resulting in a higher quality cheese with more depth of flavor. Grana Padano offers a more affordable alternative.
Pecorino Romano vs. Parmesan
Pecorino Romano is another Italian hard cheese often confused with Parmesan types. Some key ways to distinguish it:
- Pecorino Romano is made exclusively from sheep's milk, while Parmesan comes from cow's milk
- Since it uses sheep's milk, Pecorino Romano has a creamy white interior and black rind, unlike the yellow interior and hard tan rind of Parmesan
- Pecorino Romano tastes very salty, tangy and sharp compared to the sweet, nutty Parmesan
- Pecorino Romano is aged only 5-8 months versus minimum 1 year for Parmesan types
So while their textures may seem similar, Pecorino Romano has a much saltier, "bolder" flavor profile compared to the milder sweetness of Parmesan.
Is Parmesan the Same as Parmigiano Reggiano?
In Europe, the term "Parmesan" can only be legally applied to authentic Parmigiano-Reggiano cheese from Italy. However, the laws are less strict elsewhere.
In the U.S. for example, Parmesan is used as a generic term for any hard, grated cheese, even those made domestically or with lower standards. Most American "Parmesan" is aged at least 10 months but can still vary greatly in quality and taste.
So outside Europe, Parmesan and Parmigiano Reggiano are not the same. Be sure to check if your Parmesan meets the Italian regulations to be equivalent to the real Parmigiano-Reggiano with its famous depth of flavor. When in doubt, some indicators to look for include markings like "PDO" (Protected Designation of Origin) or stamps from the Consorzio Parmigiano Reggiano.
Uses in Cooking
Thanks to their hardy texture, concentrated flavor, and lactose-free properties, Italian hard cheeses are extremely versatile in cooking:
- Grating over pastas, pizzas, salads, soups to add a punch of flavor
- Snacking on pieces with cured meats, fruit, nuts, honey
- Enhancing risottos, baked dishes by stirring in grated cheese
- Substitute for pizza cheese like mozzarella by using shredded Parmesan
Particularly with Parmesan vs Pecorino Romano, the choice comes down to the dish and personal taste. For example, some prefer the mild sweetness of Parmesan with tomato-based pasta sauces instead of the much saltier Pecorino Romano. Others like that added saltiness counterbalancing richness.
Key Takeaway: Thanks to their concentrated flavor, Italian hard cheeses work well grated, baked into dishes, paired with cured meats or fruit, or even substituted for mozzarella.
Price and Where to Buy Authentic Products
As with many artisanal foods, there is quite a range when it comes to price and quality available.
Parmigiano-Reggiano is considered the "gold standard" for traditional Italian hard cheeses. Expect to pay a premium for the 18-24+ month aged wedges with complex nutty, crystalline textures. Lesser quality generic Parmesan is far more affordable.
For Pecorino Romano or other sheep's milk cheeses, aging time and milk quality impact price as well. Young, less aged versions offer a less expensive intro to their sharp flavors.
Where you shop also plays a role. High-end cheesemongers, specialty Italian grocers, and reputable online merchants are reliable sources to purchase authentic, imported wedges of Parmigiano-Reggiano, Pecorino Romano, etc. Large supermarket chains often carry cheaper substitutes.
Check labeling and markings like stamps from the Consorzio Parmigiano Reggiano to verify authenticity before purchasing. This guarantees quality ingredients and production methods were followed.
FAQs
Can I use Grana Padano instead of Parmigiano Reggiano?
Yes, Grana Padano makes an excellent substitute in cooking applications like pastas. It lacks the depth of flavor when enjoyed straight, but holds up well melted or grated onto dishes needing a boost of cheese flavor.
What cheese is most similar to an authentic Parmigiano Reggiano?
Outside Europe where official "Parmesan" labeling laws differ, look for markers like "PDO" or stamps from the Consorzio Parmigiano Reggiano. Some domestic producers also voluntarily follow the traditional production methods. But for guaranteed authenticity, imported Parmigiano-Reggiano is your best bet.
Is pre-grated Parmesan high quality?
Sadly no. For the best quality and flavor, you want to buy Parmesan in solid wedges and grate it fresh yourself. The pre-grated stuff is usually cheap, generic Parmesan aged the bare minimum and processed to keep it anti-clumping.
Conclusion
While it’s easy to lump them all together as grated cheese, Italian hard cheeses each offer something unique. From the sweet, crystalline Parmigiano-Reggiano to salty, tangy Pecorino Romano sheep’s milk to affordable, mellow Grana Padano – understanding what sets these cheeses apart helps you pick the perfect type for cooking or snacking.
Just remember that outside Europe, "Parmesan" labeling allows flexibility. So check for marks of authenticity like PDO status or stamps from regional consortiums if you truly want an equivalent to traditional Parmigiano-Reggiano.