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Table of Contents
- Parmigiano Reggiano vs Parmesan
- What is Parmigiano Reggiano?
- How To Shop for Parmigiano Reggiano
- The Best Parmigiano Reggiano Pairings
- Parmigiano Reggiano: To Grate or Not To Grate?
- What to do with Leftover Parmigiano Reggiano Rinds?
- Alternatives: Pecorino Romano and Grana Padano vs Parmigiano Reggiano
- FAQs
I used to think Parmigiano Reggiano was just the full Italian way of saying parmesan, but boy was I wrong! After doing a lot more digging, I discovered that it’s a truly special cheese that stands apart from all the others–and I don’t just mean because they come in gigantic wheels.
If you couldn’t tell, I really love Parmigiano Reggiano, so I use it in a lot of my recipes, like my viral Italian Chopped Salad Board. For more Parmigiano inspo, check out my Chocolate & Cheese Pairing Board, Costco Charcuterie Grazing Table, and Parmesan Crisps.
Parmigiano Reggiano vs Parmesan
Parmigiano Reggiano is a hard, aged Italian cheese that is made under strict guidelines. It is rich with nutty and umami notes, and is often used more sparingly because of its full flavor. It’s commonly grated on top of a pasta dish, sprinkled on salads, and served on cheese boards, plus, it pairs well with most wine and fruit.
In the EU, any cheese called “Parmesan” must be authentic Parmigiano Reggiano, but anywhere else in the world, it is a term used for any cheese that emulates the iconic Parmigiano Reggiano.
These knock-offs are not held to the same standards and, while they try their best to capture the flavor characteristics of Parmigiano Reggiano, they usually don’t measure up. They are more affordable, so some folks use them for cooking when the cheese isn’t the star of the dish, but when it comes to cheese boarding I will always use authentic Parmigiano Reggiano!
What is Parmigiano Reggiano?
Parmigiano Reggiano is a distinct type of Italian cheese that is only made in a small region of Italy. You know how not any sparkling wine can be called Champagne? It’s just like that.
By law, a cheese can only be called Parmigiano Reggiano if it comes from specific provinces in Northern Italy: Parma, Reggio Emilia, Modena, Bologna, and Mantua. It also has to abide by rigorous ingredient and culturing standards.
Parmigiano Reggiano is made with three ingredients and zero preservatives: cow’s milk, salt, and rennet. The cows can only eat a diet of hay and grass. The cheese is aged for a minimum of 12 months before it receives a quality inspection for the diameter of the wheel, thickness of the rind, color, texture, and flavor of the paste. If it passes, maturation may continue to 24, 36, or even 40 months!
There are three grades:
- “De-rinded” cheese cannot be called Parmigiano Reggiano because of its major defects, so marks of origin (PDO) are removed.
- “First-grade” Parmigiano Reggiano is a cheese that complies with all production specifications and gets marked with the hot iron brand.
- “Medium-grade” Parmigiano Reggiano has minor defects that don’t impact the characteristics of the product; these are also branded but marked by horizontal lines intersecting the brand.
How To Shop for Parmigiano Reggiano
There are a lot of imitations out there, and that doesn’t mean they’re bad, but they’re not the real deal! So, how can you tell if it’s really Parmigiano Reggiano?
- It will have the distinct pin-dot pattern on the rind that spells out “Parmigiano Reggiano”
- It has to be made in Italy and in one of the 5 specified provinces
- It will have a PDO (Protected Designation of Origin) stamp
- The 4-digit dairy identification number will appear in 3 different places (you can actually search these on the Consortium’s website!)
- The month and year of production will also appear in 3 different places
- If you’re buying a packaged piece of Parmigiano Reggiano, the packaging will have the official seal
Remember: Outside of the EU, if the cheese is called “Parmesan,” it’s most likely not the real deal.
Now that you know how to spot a fake, how do you shop for taste?
The whole point of the Consortium’s inspection is to ensure quality and consistency, but the amount of time the cheese ages and the altitude of the dairy farms matter!
- If you see the parallel grooves intersecting the brand, remember that the consortium considers this “medium-grade,” but it will probably taste just as good to your palate (and for less money)!
- “Prodotto di Montagna” means that the milk came from cows that grazed at higher altitudes, which have a slightly different kind of diet, resulting in a sweeter, more floral flavor
- 12-month-aged cheese will be the softest and mildest Parmigiano, best suited to melting
- 24-month-aged cheese is the most commonly sold and considered the sweet spot or “tortellini standard”. The texture is crumbly and you’ll find tyrosine crystals.
- 36-month-aged cheese (aka “stravecchio,” meaning very old) is very crumbly with deeper, more umami-forward flavors.
- 40-month+ aged cheese is considered a rare gem–it’s more granular and has more intense flavors (some super rare Parmigiano Reggiano is aged up to 100 months!)
Where Can I Buy Parmigiano Reggiano?
You know I love to shop at Trader Joe’s and Whole Foods, and they always have Parmigiano Reggiano! But I also love to buy super big pieces from Costco, especially if I’m planning to make it one of the main cheeses on a board. Plus, the cheese will keep for 3 to 6 weeks after opening!
The Best Parmigiano Reggiano Pairings
This cheese goes with just about anything. Because the flavor profile is so distinct and strong, classic pairings include brighter, acidic or sweet, mild food.
Some combinations you might want to sprinkle it on:
- Arugula and strawberry salad
- Butternut squash or pumpkin soup
- Roasted herbed chicken
- Figs drizzled with honey
- Citrus-grilled shrimp
- Any kind of pasta!
- Dark chocolate
Wine Pairings
- 12 to 18-month Parmigiano is best with fresh, light wines that don’t overwhelm the mild flavor: Prosecco, Spergola, Pignoletto, Malvasia, Lambrusco, Pinot Grigio, Seyval Blanc, Spumante, and Cava
- 24 to 36-month Parmigiano is saltier and nuttier in flavor and needs a medium-bodied, well-balanced wine to complement it: Spergola, Lambrusco, Sparkling Rosé, Pinot Noir, Rondo, Regent, Malbec, Barbera, Chianti, and Vermentino
- 36-month+ Parmigiano is a bolder and sharper cheese that needs bolder, more complex wine pairs like Cabernet Sauvignon, Merlot, Valpolicella, Barbera, Barolo, Pinot Noir Reserve, Rondo, Rioja, Premier Cru from Burgundy or Bordeaux, and Zinfandel
Parmigiano Reggiano: To Grate or Not To Grate?
Slices and chunks work great, but when it comes to salads or pasta dishes, I suggest grating larger Parmigiano Reggiano flakes. Because it’s a hard cheese, be sure to use a heavy-duty cheese grater.
However, feel free to purchase already grated at places like Whole Foods. It’s much less work, but you won’t get to show off your fancy rind. If you’re serving it on a cheese board instead of grating it, I like to serve it by breaking it into chunks with a spade knife (like the one in my cheese knife set!).
What to do with Leftover Parmigiano Reggiano Rinds?
Please don’t throw those rinds away! This article from Eataly on how to eat leftover Parmigiano Reggiano Rinds has some great tips, including:
- Adding rinds to soups (likely the most popular use of Parm Reg rinds)
- Flavoring and thickening risotto
- Make a Parmigiano Reggiano broth
- Infuse it in Olive Oil (I had never heard of this one, but am definitely intrigued)
How to Store Parmigiano Reggiano
If you bought it in a vacuum-sealed package, you can store it in the fridge at 39 to 42°F.
Once you’ve opened the packaging, you’ll want to first wrap it in plastic wrap or place it in an airtight container and store it in the fridge. It will keep for 3 to 6 weeks!
Whatever you do, don’t freeze it! It makes the texture soft and spongy and decidedly not very Parm-like. The only time it’s OK is if you have pre-grated it.
Alternatives: Pecorino Romano and Grana Padano vs Parmigiano Reggiano
There are certainly other cheeses that have similar flavor profiles, but you’ll notice they aren’t as intense as Parmigiano Reggiano in flavor or regulations.
These include:
- Grana Padano
- Pecorino Romano
That said, Grana Padano and Pecorino Romano are both traditional Italian cheeses with PDO certifications that follow their own rules and regulations.
| Cheese | Milk Type | Geography | Aging | Flavor | Texture |
| Parmigiano Reggiano | Cow | Provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua | 12-40 months | Nutty, savory, sharp | hard and crumbly |
| Grana Padano | Cow | 33 provinces across Lombardy, Veneto, Piedmont, Emilia-Romagna, and Trentino-Alto Adige | 9-20 months | Mild, nutty, slightly sweet | crumbly |
| Pecorino Romano | Sheep | Sardinia, Lazio, and the province of Grosseto | 8+ months | Robust, tangy, and savory | very hard and crumbly |
FAQs
Yes! But if you store it correctly in the fridge, it will keep for up to 6 weeks.
No! In the United States, Parmesan is not trademarked and does not have to adhere to any of the rules that qualify a cheese to be Parmigiano Reggiano. In short, it’s not the real deal! Parmigiano Reggiano follows strict guidelines and practices!
Yes! It’s made of the same milk, salt, and rennet as the inside, but it’s super hard. For that reason, it’s usually added to soups, stews, or risottos to add flavor.
Since it’s made without any additives or preservatives, it’s already high up on the list of natural foods, but there have been studies that show that it’s good for the human gut microbiota. Plus, it’s naturally lactose-free!
It’s true, Parm Reg can be expensive, but I think it’s worth it! Grana Padano and Pecorino Romano are also great options. If you are just cooking with the cheese, you could also go for the cheaper, inauthentic Parmesan… but I would never recommend serving that raw on a cheese board.
Yes! Due to the long aging process, almost 100% of the lactose is broken down into lactic acid, which is safe for people with lactose intolerance. It contains less than .01g of lactose per 100g of cheese, and the longer the cheese has aged, the less lactose there will be!
If you package it well in plastic wrap or an airtight container, it can last up to 6 weeks!
