The Differences Between Parmesan, Parmigiano-Reggiano, and Grana Padano, Explained

While we often use the name “parmesan” to refer to all of Italy’s grateable hard cheeses, there are a number of different styles within the category. Parmesan is one of them, though that particular cheese isn’t necessarily as closely linked to Italy as you might imagine.

Grana Padano, Parmigiano-Reggiano, and Pecorino Romano are others to consider. Each has “Protected Designation of Origin” (DOP) status under E.U. law, and their producers have strict geographical boundaries and aging guidelines to follow, impacting the flavor and price of their products.

So before you head out to the grocery store, or even think about picking up that grater, get to know the different styles of Italian hard cheeses.

Parmigiano-Reggiano

Parmigiano-Reggiano is the style most of us think we’re referring to when using the name parmesan. It’s the highest quality of all Italian hard cheeses, and the one locals refer to as “The King of Cheeses” — just don’t tell the Roquefort-loving French. . .

Grana Padano

Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The production region is much larger than that of the King of Cheeses, and, at nine months, the minimum aging requirement is more relaxed.

As a result, Grana Padano has a slightly sweeter, less-concentrated flavor than Parmigiano-Reggiano. It is also more affordable.

Pecorino Romano

Pecorino Romano is texturally similar to the other three kinds of cheese, but that’s where their similarities end.'>>>

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