Grana and Parmigiano are undoubtedly two excellent cheeses , both hard and slowly matured. Despite these similarities, Grana Padano and Parmigiano Reggiano are two different cheeses.
What is the difference between grana and parmesan? Let’s see it together in this article.
Difference between Grana and Parmesan : here are the main differences between Grana Padana and Parmigiano Reggiano , two of the most famous cheeses in Italy.
Both are hard cheeses, both are aged, both have the DOP mark, they are produced in overlapping geographical areas, they share the same origins and above all, both are very tasty. So what is the difference between grana and parmesan?
Grana Padano
Grana Padano is a hard, slowly ripened Italian PDO cheese .
Where is Grana Padano produced?
The production regions are:
- Emilia-Romagna
- Lombardy
- Piedmont
- Trentino-Alto Adige
- Veneto
Grana Padano cheese shares the same structure as Parmigiano Reggiano, the prolonged maturation , the use of the same production equipment and the exclusive use of animal rennet .
Grana Padano is produced in 32 provinces spread across five regional territories.
Parmesan cheese
Parmigiano Reggiano is a hard , slowly ripened Italian PDO cheese.
Where is Parmigiano Reggiano produced?
- Emilia-Romagna
- Lombardy
- Piedmont
To produce both cheeses, mainly calf rennet is used.
Parmigiano Reggiano is produced in a more limited number of provinces, spread across just three regions. The production regulations for these cheeses require not only that the cheeses must be produced in the territorial provinces, but also that the milk used for production must come exclusively from the codified area of origin.
When you buy a generic cheese, even if it is “Made in Italy” you do not know what type of milk was used for its production. When you buy Grana or Parmigiano, however, you are sure that the milk was produced in Italy, in one of the provinces foreseen by the DOP trademark regulations.
Difference between Grana and Parmigiano
As is clear, Grana and Parmigiano have a series of elements in common but are not without differences . These are technicalities that, when all is said and done, can make the difference. Let’s see together:
Livestock Feeding and its Impact on the Product
For the production of Grana Padano , the cattle can feed on “ensiled fodder”, that is, feed processed with a preservation technique known as ensiling. To feed dairy cows and obtain the material intended for the production of Parmigiano Reggiano , the use of silage is prohibited. This distinction makes it necessary, for Grana Padano , to use lysozyme , a naturally occurring protein used as a preservative and extracted from the albumen of chicken eggs. Parmigiano Reggiano , on the other hand, is naturally preservative -free . Lysozyme is the only additive used in Grana Padano.
Seasoning and branding
The maturing process can vary, however, there are standard times expected. In Parmigiano Reggiano, the marking is done at 12 months. The product, then, follows more or less long maturing processes:
- 13 months (fresh Parmigiano Reggiano)
- 24 months
- 30 months
- 36 months
- 70 months
- …
With Grana Padano , the marking occurs at 9 months. Therefore, consumption occurs at:
- 9 months (fresh Grana Padano)
- 15 months
- 20 months
- ….
On the market you can find “Grana Padano over 16 months” and “Grana Padano Riserva – over 20 months” of maturation. Grana Padano can also undergo very long maturations .
Storage and use of milk
As we have already said, only Italian milk produced in the controlled origin areas can be used to produce Grana and Parmigiano . What changes, however, is the collection and storage.
For Parmigiano there are stricter constraints: the production of Parmigiano can be done only once a day using milk from two harvests. The milk cannot be stored at temperatures below 18 °C.
In Grana Padano, a single milk collection can be carried out and refrigeration can reach a temperature of 8°C.
Bacterial starter
The bacterial starter is a product used to strengthen the microbiological process that leads to the production of cheese, as we know it! In the Grana Padano dairies, lactic acid bacteria isolated in the laboratory from natural whey starter from the dairies can be used, with a limitation of 12 times a year. For Parmigiano Reggiano, only natural whey starter is used.
Cost
There is also a difference in cost for the final consumer. Parmigiano Reggiano is more expensive than Grana. Why does Parmigiano Reggiano cost more? Because of the greater constraints on production and because it is produced in smaller territories.
