2023-08-20 08:00:00
Italy
Grana Padano or Parmigiano Reggiano: what’s the difference?
The Grana Padano is known all over the world. There are a few key differences with the other famous Italian hard cheese, Parmigiano Reggiano (Parmesan).
PostedAugust 20, 2023, 10:00 AM
The two hard cheeses do not come from the same regions and are not produced in the same way.
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There is hard cheese and hard cheese, although we don’t necessarily know the difference on our lasagna. However, these two elements Italian cuisine are not quite similar.
Not from the same region
In fact, the name alone says it all: Parmigiano Reggiano, otherwise known as Parmesan cheese, comes from a small production area that extends from the region above the cities of Parma and Reggio Emilia. The Grana Padano, on the other hand, comes from the Po plain (Pianura Padana, in Italian). This cooked pressed cheese is produced in almost the entire Po plain, from Piedmont to Veneto, passing through Lombardy, Emilia-Romagna and the Trentino-Alto Adige region.
Hard cheese does not cut, but breaks, preferably with the special parmesan knife.
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The two hard cheeses can be bought in the supermarket in a grated version.
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Whether Grana or Parmesan, cheese always grates fresh over pasta.
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The parmesan pieces are wrapped in cling film for their preservation.
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Huge quantities of cheese wheels are stored at the producer for ripening.
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Only the real Parmigiano Reggiano is stamped in this way on its rind.
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The Grana Padano also has its stamp.
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Thousands of wheels are refined in huge hangars.
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Milk makes the difference
There are also differences in production. Parmesan cheese is produced from whole milk and skimmed milk from milking over several days. Grana is made from the most skimmed milk from the same day milking. The cows that produce the milk used for its manufacture feed mainly on concentrated fodder. For Grana, lysozyme, an enzyme for preservation, is also added. The refining of a wheel will be at least nine months.
No additives in parmesan
Parmesan does not require the addition of additives, but requires much more time. The refining of a wheel lasts at least twelve months and can take up to 30 months. Dairy cows feed exclusively on grass, hay and alfalfa (a legume).
The Grana Padano is softer and creamier in taste; Parmigiano Reggiano gains in intensity during its ripening period. The longer it is stored, the more powerful it will taste.
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