Italians are great producers and lovers of cheese. Even abroad our cheeses are very popular to the point of being among the most frequent online purchases together with wine and pasta. The sun is important pascoli allow Italy to boast a place of exception on the European market. Wonderful farms, respectful of the environment and animals allow the creation of superfine and highly sought after cheeses. Among those most bought in Italy and abroad there are certainly Parmigiano Reggiano and Grana Padano. Two exceptional cheeses with common characteristics and others very particular to the point of deserving both Protected Designation of Origin (PDO).
Characteristics of Parmigiano Reggiano and Grana Padano
On the surface, these two cheeses look quite similar. They have the same size and consistency. However, when you taste them, you can see clear differences. We Italians and all lovers of our cuisine would never know how to give up a nice handful of Parmigiano Reggiano or Grana Padano on pasta, lasagna or risotto.
As it is completely natural to sip a good glass of red wine and accompany it with a plate of cheese. An old proverb of ours says: "Don't let the farmer know how good the cheese is with pears". A way of saying that they also go well with fruit as our peasant tradition dictates. It remains to understand which one to choose.
Let yourself be guided by taste
Parmigiano Reggiano and Grana Padano date back to medieval times. Both owe their birth to work and the dedication of some Benedictine monks of northern Italy.
These two cheeses therefore have in common the place of birth, the Po Valley, and the basic recipe that was motivated by the need for keep leftover milk over time. Parmesan has a more distinctive flavor. It is more savory and it is possible to capture different herbaceous notes based on the seasoning. The round taste of Grana is different and on the palate it is more buttery and soft.
Production area of Parmigiano Reggiano and Grana Padano
The first major difference between the two cheeses is the production area. Grana Padano PDO includes 32 provinces in five Regions: Piedmont, Lombardy, Veneto, Emilia Romagna, Trentino Alto Adige. Parmigiano Reggiano PDO, on the other hand, is produced in the territories of the provinces of Bologna, Mantua, Modena, Parma and Reggio nell'Emilia.
Feeding and milking
With regard to the milking, the production regulations of both cheeses require the cows to be milked twice a day. Thanks to a new technology, since last year the Grana milks even more, always respecting the needs of the animal. The two cheeses then differ in feeding the cows.
For Parmigiano Reggiano, the diet must be exclusively made of grass grown in the cheese production area. For Grana Padano, the cows can also be fed with silage, such as corn. Both Parmigiano and Grana use the rennet of animal origin. For the two cheeses, the pasta must turn out finely grained with flaky fracture.
The times of seasoning
La seasoning It is different. Parmigiano Reggiano normally ages for longer periods. The Grana Padano which is branded with the PDO al ninth month of seasoning. The specification provides for a longer period, over twenty months, for that "Reserve". For Parmesan, it happens at twelfth month and the longer seasoning is beyond 30 months. But you can also find aging for longer periods.
Always choose Made in Italy
The two cheeses also differ in price. Grana costs a little less than Parmesan. This makes it the best-selling both in Italy and abroad. Both represent gods excellence of Made in Italy.
Those who appreciate good Italian food cannot miss a nice piece of Parmesan or Grana. Not only to enhance the tastes of the dishes, but also to accompany a good aperitif to our diners. The choice between one or the other is, therefore, only a matter of personal taste. Let your palate guide you and bring Italy to the table.
