Yes, there is a major difference between Parmesan and Parmigiano-Reggiano cheese. While they may sound similar and look the same, the production methods, flavor profiles, and regulations around each cheese are quite distinct.
What is Parmesan Cheese?
Parmesan is a hard Italian cheese that is widely used for grating and flavoring dishes. It has a granular texture and a salty, umami taste. Parmesan can be produced anywhere in the world, as long as it follows certain manufacturing guidelines.
Most Parmesan is made from cow’s milk and aged for 10-24 months. It goes through a cooking and pressing process to remove excess moisture, giving it a crumbly texture when grated. The cheese is usually formed into large wheels with a slightly pale yellow color.
True Parmesan cheese has the Italian Denominazione di Origine Protetta (DOP) stamp on the rind, indicating it was produced in specific regions of Italy from traditional methods. However, many cheesemakers worldwide produce generic Parmesan without the DOP labels.
What is Parmigiano-Reggiano Cheese?
Parmigiano-Reggiano is often regarded as the “king of cheeses.” It is a high-quality, hard cheese with strict production regulations.
Parmigiano-Reggiano can only be made in certain provinces of Italy: Parma, Reggio Emilia, Bologna (to the left of the Reno River), Modena, and Mantua. It is made from the raw milk of cows fed from grass and hay. The entire production process, from milking to aging, must happen in this defined region.
Large wheels of Parmigiano-Reggiano are aged for at least 12 months, resulting in a complex, intensely flavorful cheese. It has a granular texture that becomes crystalline when grated. The color is a pale to deep yellow.
By Italian law, all wheels must have markings to identify the region and dairy of origin. Authentic Parmigiano-Reggiano will have the proper Consorzio stamps on the rind.
Key Differences Between Parmesan and Parmigiano-Reggiano
Here are some of the main factors that set Parmigiano-Reggiano apart from Parmesan:
- Origin: Parmesan can be made anywhere, while Parmigiano-Reggiano must be made in specific Italian regions.
- Milk: Parmesan uses cow’s milk from anywhere. Parmigiano-Reggiano uses raw milk from cows in Italian provinces.
- Aging: Parmesan is aged 10-24 months. Parmigiano-Reggiano is aged for at least 12 months.
- Regulation: Parmesan production is not as stringent. Parmigiano-Reggiano follows detailed standards.
- Flavor: Parmesan has a mild, salty flavor. Parmigiano-Reggiano is intensely savory, complex and nutty.
- Price: Parmesan is considerably cheaper. Parmigiano-Reggiano is expensive due to production controls.
Nutrition
Both cheeses are good sources of protein, calcium, and beneficial fats. Here is a nutrition comparison per 1 ounce serving:
| Nutrient | Parmesan | Parmigiano-Reggiano |
|---|---|---|
| Calories | 111 | 113 |
| Fat | 7g | 8g |
| Saturated Fat | 4.5g | 5g |
| Protein | 10g | 10g |
| Calcium | 336mg | 331mg |
Uses in Cooking
Both Parmesan and Parmigiano-Reggiano work well for grating over pasta, risottos, soups and other Italian dishes. Their intense, savory flavors add a punch of umami. Parmesan provides good flavor at a lower cost. However, the complex aroma and crystalline crunch of Parmigiano-Reggiano can elevate a dish.
The longer aging makes Parmigiano-Reggiano excellent for stand-alone applications. Shavings or chunks can be eaten alone as a snack or appetizer. Parmesan has a milder taste best used as an accent.
Price Difference
Parmigiano-Reggiano has strict production regulations, specialized labor and a time-consuming aging process. This makes it significantly more expensive than Parmesan, often by a factor of three or four times higher.
At the supermarket, you may find:
- Parmesan for $8 to $15 per pound
- Parmigiano-Reggiano for $25 to $35 per pound (and up to $50+ at cheesemongers)
For recipes where Parmesan is simply sprinkled on top, the cost difference may not matter. But for fine dining, charcuterie boards, or cheese tastings, the unique nuances of Parmigiano-Reggiano may be worth splurging on.
How to Tell the Difference
When shopping for Parmesan or Parmigiano-Reggiano, look for these identifying marks:
- Parmesan: May have the Italian DOP seals for “Parmigiano-Reggiano” if following strict regulations. Generic Parmesan will simply have the name.
- Parmigiano-Reggiano: Will have labels from the Parmigiano-Reggiano cheese consortium like “Parmigiano-Reggiano”, the production plant code, and Italian DOP seals.
Examine the rind markings and stamps before purchase to ensure you are getting real Parmigiano-Reggiano.
Conclusion
Parmesan and Parmigiano-Reggiano have some similarities but are very distinct cheeses. Parmesan is an Italian-style cheese that can be produced anywhere. Parmigiano-Reggiano must come from designated regions in Italy and follow strict standards.
The regulation, localized milk, and long aging of Parmigiano-Reggiano result in a premium cheese with a powerful, nutty flavor. It melts well while maintaining crunchy crystalline bits. Parmesan is a more affordable, milder substitute for topping dishes.
Overall, Parmigiano-Reggiano offers a uniquely complex experience for cheese connoisseurs. Parmesan provides an easier, cheaper way to get some umami flavor. Knowing the differences can help you decide when to splurge for the real Parmigiano-Reggiano or when Parmesan is just fine!