DIFFERENCES BETWEEN GRANA PADANO AND PARMIGIANO REGGIANO
Grana Padano is a hard cheese with a grainy texture and it is aged for at least 12 months. It has a sharp flavor that becomes more mellow over time. Parmigiano Reggiano, on the other hand, is dry, hard cheese made with skimmed or partially skimmed cow milk and it has a sharp and complex flavor.
Grana Padano is a cheese that has been produced for centuries in Italy. It is made from cow's milk, salt, and rennet. The cheese can be aged for at least 12 to 16 months or it can be eaten fresh. Grana Padano is a hard cheese with a sharp flavor that melts well when heated.
Parmigiano Reggiano is also an Italian cheese made from skimmed or partially skimmed cow's milk, salt, and rennet.
Here are some of the differences between Grana Padano and Parmigiano Reggiano:
1. Made In Different Regions
One of the differences between this one and Grana Padano is that it is made in the region of Emilia Romagna, Piedmont, Veneto, Trentino/Alto Adige and Lombardy while Parmigiano Reggiano is made in the region of Bologna, Parma, Mantua, or Modena. It is also aged and has a much sharper flavor than Grana Padano.
2. Different Taste And Consistency
While differentiating Parmigiano Reggiano and Grana Padano cheese can be a really big task, analyzing them very closely will make differentiating them easier. Grana Padano is butterier, softer and taste more delicate than Parmigiano Reggiano.
Parmigiano Reggiano generally offers a more decisive flavor, since the aroma notes become more recognizable as it matures. So, the longer it matures, the better the aroma.
When Parmigiano is matured for less than the usual 12 months, you can sense the milk taste but when it is perfectly aged, you sense a taste of dried fruits, citrus fruits and a hint of hazelnut is pronounced.
When it comes to the production of these two amazing kinds of cheese, the main difference is the use of lysozyme in Grana Padano to preserve it while lysozyme is not used in Parmigiano Reggiano production.
Lysozyme is an enzyme that is naturally found in most nutritive substances including egg white and human tears.
Parmigiano Reggiano is crafted from a mix of skimmed and whole milk. The whole milk is usually milked on the morning of the day it will be used while the skimmed milk is usually milked in the evening before. The skimmed milk is kept in the spawning tanks until the morning. So, cheese production begins with semi-skimmed milk.
Grana Padano production starts with raw milk from one or two daily milking that are partially skimmed. This makes Grana Padano low in fat content than Parmigiano Reggiano. This ultimately influences the final result.
Parmigiano Reggiano is aged for a minimum of 12 months. This makes its flavor nuttier, stronger, more complex and its taste saltier than Grana Padano.
The Grana Padano matures more quickly than Parmigiano Reggiano and its maturity is in three stages. 9 to 16 months of maturity gives it a softer texture, a delicate flavor and pale-yellow color. When it matures for 16 to 20 months, it gets grainer with dried fruit, butter and hay notes. 20 months of maturity provides it with a rich buttery flavor with the presence of crystal.
So, Grana Padano is usually used for cooking and Parmigiano Reggiano is usually grated on dishes.
6. Cow Milk Used
The cow used to produce the milk used in producing the two cheese graze on different soil and pastures. So, the cheese will definitely produce a different taste. The flavor they offer changes based on the aging period.
The cow used in producing the milk used to produce Parmigiano Reggiano only feeds on cereal and grass grown in the area.
Yes. The Parmesan's savory and nutty flavors are almost the same as Parmesan's, but Grana Padano is not as crumbly as Parmesan. So, you should expect Parmesan to be softer and more perfect when you mixed it into sauces than when you grate it on your pasta.
Grana Padano Uses
Grana Padano is an excellent cheese when it comes to grating cheese. The cheese compliments your food including pasta and salad better than other cheese. While it is good for grating on top of your foods, it is also a good melting cheese you can use to cook.
Grana Padano is similar to Parmigiano Reggiano but aged in lesser time than Parmigiano Reggiano, giving it a more delicate flavor. You can serve Grana Padano with sweets such as figs, dates or a dab of excellent honey. It is also perfect on beef carpaccio or over pasta.
Parmigiano Reggiano Uses
Since Parmigiano Reggiano is a perfectly aged cheese that aged for at least 12 months, it is perfect as a grating cheese. It is commonly grated on pasta dishes, as well as stored in risottos and soups.
You can also eat Parmigiano Reggiano on its own and grate it over dishes like salads or roasted broccoli. Also, you can accompany Parmigiano Reggiano with cured meat, fresh or dried fruit or a drizzle of honey.
The cheese is also excellent with everything Italian dessert wines, full-bodied red wines, sparkling wines and Italian white like Pinto Grigio.
That it. If you are looking for the differences between Grana Padano and Parmigiano Reggiano, both kinds of cheese are delicious and perfect for grating on your dishes. However, Parmigiano Reggiano is aged for at least 12 months, making it better grating cheese.
While both kinds of cheese are great, you want to buy what you can use at a time or for a week so that you do not need to store your cheese for so long. Whether you are eating pasta or a salad dish, these two kinds of cheese will make your food better.