Parmigiano Reggiano and Grana Padana

What makes Parmigiano Reggiano so unique?

The differences between Parmigiano Reggiano and Grana Padano

Parmigiano Reggiano and Grana Padano are both Italian cheeses with PDO (Protected Designation of Origin) status, but they differ in origin, production methods, flavour profiles, and aging processes.

Parmigiano Reggiano, originating from the Emilia-Romagna region, is known for its intense, complex flavour and crumbly texture, requiring a minimum aging of 12 months.

Grana Padano, produced in a larger area of northern Italy, has a milder flavour and can be sold after just 9 months of aging, making it more versatile and accessible.

Both cheeses undergo rigorous quality control, with specific grading processes to ensure authenticity and adherence to PDO standards.

They are both lactose-free and rich in protein and calcium.

 

The secret is to transfer the tasty bacteria from the grass, to the cow, to the milk.

It can then impart its delicious flavour on the cheese

Production in 5 provinces

The production area of Parmigiano Reggiano is more localized, occurring in the provinces of Parma, Reggio Emilia and Modena and in part of Mantua (to the right of the Po River) and Bologna (to the left of the Reno River).

By contrast, Grana Padano can be produced from farms located in 33 provinces between Lombardy, Veneto, Piedmont, Emilia-Romagna and Trentino Alto Adige (limited to the province of Trento and some municipalities in the province of Bolzano).

NO additives

Parmigiano Reggiano is made with no additives, and its production specifications also prohibit the use of natural additives.

However, Grana Padano allows the use of lysozyme, a protein extracted from hen’s egg white, to control unwanted fermentation.

ONLY hay and grass

To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.

Grana Padano allows the use of silage in the feed.

Minimum and average maturation

The minimum maturation period for Parmigiano Reggiano is 12 months and, although the average maturation period is 24 months, the cheese can be matured for much longer – even up to 30 months and beyond.

Grana Padano is marked at 9 months and on average consumed at 15 months.

ONLY natural fermented whey

Parmigiano Reggiano dairies exclusively use natural fermented whey as a bacterial starter to boost the microbiological process.

Grana Padano allows the use of lactic bacteria isolated in a laboratory from dairies’ natural fermented whey, albeit this is limited to 12 times per year.

Quality inspection

Parmigiano Reggiano boasts a 100% quality-control rate as the selection carried out by the Consortium during quality inspection (suitability assessment) at 12 months is performed on every single wheel.

For Grana Padano, such a selection only occurs at 9 months and only on some wheels.