Typical Parmesan Cheeses Authentic Parmigiano and Grana

Typical parmesan cheeses such as Parmigiano Reggiano and Grana Padano are authentic Italian cheeses.

Believe me there's nothing better than fresh authentic Parmigiano or Grana grated over your pasta.

I can't stress this enough when it comes to grated cheese. The difference is so huge, and I will NEVER recommend you to use pregrated cheeses. They are practical, but tasteless at the same time, and they easily dry out soon too.

So, when it comes to grated cheese, a fresh wedge of Parmigiano is a must!

Typical parmesan cheese Parmigiano Reggiano

You might have already noticed all those dots covering the rind of the cheese. It's the first thing you'll see, and it's the most easy way to recognize the authentic Parmiggiano Reggiano from other comon cheeses named only parmesan, and made almost everywhere.

Parmesan is just a poor imitation of the Italian brand and can't be certificated D.O.P., and it isn't aged long as the authentic Parmigiano.

Yes, the king of cheese world is like a good wine, the more it's aged the more it tastes.

So when you buy Parmigiano look for the Parmigiano Reggiano written dots over the rind to make sure what you are buying.

Parmigiano Reggiano is much more than a grateing cheese, this is the cheese that can be eaten by itself.

Just a little piece alone or with a slice of prosciutto, and you made a real healthy snack. Other combinations can be done with fruits such as apples and pears.

Grana Padano cheese

Grana Padano is very similar to Parmigiano they are both D.O.P. (Protected Area of Origin) northern Italian cow's cheese, and equally popular in Italy.

However Grana Padano is considered more industrialized cheese than Parmigiano is, infact the price for Grana is cheaper.

But both cheeses are very good, just a slight difference in taste and color. So you may like one, your friend the other.

As a general rule you can use Grana for a recipe that call cheese as an ingredient, and Parmigiano to be eaten alone or grated over your pasta.