Parmigiano Reggiano vs. Parmesan? It isn’t a question of Italian vs. English language. They are two different things!
How so?
Let’s start with what’s most important: where they’re made.
Parmigiano Reggiano is exclusively made in specific parts of Emilia-Romagna. This region of Italy is the only place in the world where the right ingredients and conditions exist.
Over one thousand years ago, monks in Emilia-Romagna began making the Parmigiano Reggiano. To this day, producers still follow the monk’s traditional methods.
Currently, the European Union rigorously regulates every aspect of Parmigiano Reggiano’s production process. Until each wheel of cheese has passed all quality tests, it is not officially Parmigiano Reggiano.
If you spend time in Emilia-Romagna, you will never again think of Parmigiano Reggiano as just a pasta topper.
People all over Italy enjoy chunks of Parmigiano Reggiano during aperitivo. It is the star ingredient of many dishes. Moreover, it’s good for you!
Parmigiano Reggiano is rich in vitamins. After running 5K’s in Italy, I would happily find individually-packaged Parmigiano Reggiano at the refreshment tables.
During the production process, Parmigiano Reggiano loses its lactose, making it easily digestible. When transitioning babies to solids, many parents give Parmigiano Reggiano as their first foods.
In 2012, when I lived in Emilia Romagna, I visited a caseificio – an experience I highly recommend. There, I witnessed how much hard work goes into each wheel of Parmigiano Reggiano.
That same year, I witnessed a tragedy for the producers. An earthquake threw wheels of Parmigiano-Reggiano-to-be from the shelves where they were maturing. Since the wheels had not undergone the entire process, they could not be considered Parmigiano Reggiano. As a result, the cheese was sold for very low prices. Years of work ruined.
Although Parmigiano Reggiano producers risk threats like earthquakes, their biggest threat is not from Mother Nature. It’s Parmesan.
Think I am being dramatic? Really, I am not.
Because the name Parmesan is not regulated in the USA, any cheese can be called Parmesan. Unfortunately, most Parmesans are pre-grated, commercial products with little in common with Parmigiano Reggiano. “Knock off” Parmesans profit from Parmigiano Reggiano’s good name, and, in many ways, take advantage of uninformed consumers.
If you want to buy real Parmigiano Reggiano, look for the European Union’s red and yellow Protected Designation of Origin (PDO) symbol on the package. If you do not see this symbol, the cheese you are about to purchase is not authentic Parmigiano Reggiano.
So, there you have it. The “King of Cheese” is Parmigiano Reggiano PDO and no other Parmesan.
Italian Vocabulary related to Parmigiano Reggiano
All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Parmigiano Reggiano. Have you heard these before?
Quello vero è uno solo. – The one and only.
Il motto del Parmigiano Reggiano è ‘quello vero è uno solo.’/ The motto of Parmigiano Reggiano is “The one and only”.
le scaglie – shavings, chips, slivers
Il Parmigiano Reggiano va tagliato a scaglie. / Parmigiano Reggiano should be cut in chunks.
grattugiato – grated
Vorrei un po’ di Parmigiano Reggiano grattugiato sul mio risotto. / I would like some Parmigiano Reggiano grated on my risotto.
Recipe - Try Parmigiano Reggiano Sweet Cream
Bring Italy into your everyday life, and break the stereotype of Parmigiano Reggiano as just a pasta topper!
The Consortium of Parmigiano Reggiano has a great website, largely available in both Italian and English. The site explains the history and production process of Parmigiano Reggiano. If you’re planning a trip, it also provides information on caseifici (dairies).
The Consortium’s website also includes tons of inventive recipes featuring Parmigiano Reggiano in appetizers, main dishes, desserts and snacks.
As a lover of dolci, I wanted to share this unique dessert recipe with you! It isn’t translated into English on the site. Below is my English translation. The original recipe from the Consortium in Italian is here.
Ingredients
½ cup of grated Parmigiano Reggiano
1 pint of heavy cream
4 egg yolks
2 tablespoons of sugar
lemon zest
raspberries
Preparation
Melt the grated Parmigiano Reggiano over low heat with the heavy cream and lemon zest. Continue to stir for around 5 minutes.
Beat the egg yolks and sugar together. Add them to the cream, continuing to stir until it begins to simmer.
Fill small jars or cups with the cream and let cool (in my experience, for at least 3 hours). Garnish with raspberries to your liking.
Buon appetito!
