Can you use Parmigiano Reggiano, Grana Padano, and Parmesan cheese on any pasta dish or does each go with a?

Question

certain dish?

Answer 1

In Italy we use either one over any pasta or dish.

BUT, main differences:

Grana Padano - produced in Piemonte, Emilia Romagna, Lombardia, Veneto, Trentino Alto-Adige region. It's usually from 9 to 2 years old and usually fatter.

Parmigiano - produced in Mantova, Reggio Emilia, Modena and Parma. It's usually from 12 months to max 3 years old. Usually Parmigiano would me more expensive and the oldest it is, the tastier it gets.

Answer 2

They can be used interchangeably.  Grana Padano is a bit grainier than reggiano, so if the recipe calls for making a sauce with the cheese, I'd go with whichever one the recipe calls for.  There could be slight variations in melting behavior and how it will incorporate into the sauce.

Answer 3

I've been cutting reggiano and Grana Padano for 40 years and most of the time you can't tell a bit of difference.

Reggiano is supposed to be a slighly better grade because of the milk used in that region ( Reggio-Emilia) but sometimes the Grana actually is better ( depends on the grading and that particular wheel).

All wheels of Reggiano go to consorsium and are graded for quality( keep in mind that there are over 1200 dairies producing this cheese and the standards are so strict that the Italian government want to monitor the quality).

Also the better wheels are exported and the lower grades are kept in Italy( all about money).

Parmesan?( If you talking about Kraft in that ugly green canister is junk (try to avoid that stuff).

So either Grana or Reggiano would be used for the same dishes( basically the same identical cheese made in a different region of  Italy).

Because Reggiano has the name, you can get Grana for $1 to $2.00 less per lb.

Always look for a nice evenly straw colored piece with the least rind.

If the cheese looks dark brown, it has been cut and laying around to long.

Another interesting fact.

You can become a doctor in Italy faster then a Parmigiano maker.

The apprenticeship for a Parmigiano maker is 11 years before he can become a "Master" cheese maker and left alone to make the cheese.

Thanks David H.

But let's also keep in mind that theres summer, winter ,spring and fall cheeses( in the Parm and Grana family) which will make some headier then others.

For instance a Parm produced from winter milk will be heavier then a summer Grana and vice versa.

I also agree with a good "Genuino" only Romano( not one from Sardania) ie "Pinna" Brand.

I prefer "Fulvi", "Lopez" or "Brunelli" when it comes to a good Romano.

( Still the best value in an aged sheeps milk cheese).

Thumbs up!!

Catalina

In the USA we don't get them under 2 years aged.

In Italy yes.

Here 2 to 3 years old only.

Answer 4

I agree with jc, I am a former chef and have used both and do also like good sheeps milk romano from the Rome area also.

As for exact dishes, it does not really matter, the Grana is sweeter and not as heady as the Parm, and the romano is a bit earthier, so it is a matter of choice and taste, in Italy, the north will use more Parm and Grana and in the south and Sicily they use the romano , but any will do, I like soft cheeses to with mine and in sauces I like romano better.

Answer 5

Don't forget: Pecorino is used for Carbonara.