Grana Padano vs Parmigiano Reggiano: What's the Difference?
The Parmigiano Reggiano and the Grana Padano are considered interchangeable in many recipes. Yet, they are quite different.
|Daily processing||Parmigiano is made only once a day, with the milk of the previous evening semi-skimmed in special tanks, which is added directly to the whole of the morning milking||It is used raw milk up to two milkings of the same day, partially skimmed|
|Preservatives||Forbidden||Preservatives allowed because the use of grass stored in silos involves greater risk of contamination.|
The lysozyme is used as antifermentative, to prevent the formation of bacterial cultures within the wheels of cheese during the long period of maturation
|Origin of the rennet||Animal (calf)||Animal, vegetable or bacterial rennet|
|Animal feeding||Dry feed, green fodder and pasture hay||Use of silage obtained from the whole plant of the cereal chopped and stored in silos|
|Aging||From 12 to more than 30 months||Minimum 9 months|
|Area of production||The provinces of Parma, Reggio Emilia, Modena, Bologna, Mantova||Some provinces of Piedmont, Lombardy, Veneto, Emilia Romagna and Trentino.|
|Label||Not mandatory because it contains only milk, salt and rennet||It is mandatory for the presence of the lysozyme which is indicated with the abbreviation E1105|
To sum up:
- Parmigiano Reggiano is a bit fattier than Grana Padano as for the production of the latter both the morning and the evening milk are skimmed.
- Grana Padano matures faster and gets already the denomination “Riserva” when it is aged 20 months whereas Parmigiano Reggiano obtains its noblest flavor at the age of 48 months.
- Although the cows whose milk produces Grana Padano and Parmigiano Reggiano are mainly fed fresh grass and hay, there are some differences in forage, also due to the diverse quality and composition of the meadows where the cows graze.