What's the Difference? {Parmesan & Parmigiano Reggiano}

Parmesan and Parmigiano Reggiano are almost always in proximity from one another in the grocery store. They look alike, are similarly incorporated into dishes, and have the first four letters in common. So, what's the difference? While they share a few similarities, they greatly differ in their production.

Mario Batali will tell you that Parmigiano Reggiano is the "Undisputed King of Cheeses."

Yup. Everything about this cheese is pretty spectacular. Unlike Parmesan, Parmigiano Reggiano is labeled as a  DOP cheese- a cheese with strict production rules. When I say I strict, I mean strict.

The DOP label ensures that Parmigiano Reggiano is handcrafted according to the same methods used since the Middle Ages. A cheese can only be considered Parmigiano Reggiano if it was made in the Italian provinces of  Modena, Parma, Reggio-Emilia, and some other provinces as well. One big identifier of Parmigiano Reggiano is the imprint on the rind that displays the plant code and date of production.

Another big difference? Parmigiano Reggiano is made of raw milk and aged longer than Parmesan, typically 2-3 years. And, because of its extensive aging, the cheese develops little crystallized crunchies that look like specks of salt. Parmigiano Reggiano also has more pronounced  nutty/fruity flavors than Parmesan.

Tip: Save the rind-it can be used to flavor stocks!

A cheese is given the name Parmesan if it's not made in the regions listed above. Notice on the rind that there is no imprint. Also, the DOP label is not listed on Parmesans. It's aged about 10 months, containing some crunchy crystals. It has a nice nuttiness with hints of sweetness. If you're in need of a grating cheese, this is a yummy and cost-effective option.  

*I suggest Belgioso Parmesan. It placed in 3rd at the 2013 U.S. Championship Cheese Contest!

photography credits: parmigiano reggiano via dean & deluca, belgioso parmesan via artisan pantry, mario batali via eater