Parmigiano Reggiano is the king of cheeses in my book. Need to perk up a bland or boring dish? A sprinkling of grated or shredded Parmigiano Reggiano will usually do the trick. It’s known for its rich, slightly salty flavor and its ability to elevate a dish from good to great.
Parmesan vs Parmigiano Reggiano
Though often used interchangeably in recipes and conversation, parmigiano reggiano is not the same as parmesan cheese. Parmigiano reggiano is made following a particular cheese-making process in a particular region of Northern Italy. By law, cheese can only be called parmigiano reggiano if it’s produced by set standards in this area. The rind of the cheese is actually labeled with parmegiano reggiano.
Parmesan cheese is a less expensive, less flavorful version of the real deal. It’s made in a similar manner as parmigiano reggiano, but not in the appropriate region in Italy or with the same recipe and procedure.
So in the battle of parmesan vs parmigiano reggiano, Parmigiano’s the winner in my book but pick your favorite based on flavor and cost.
You can use your parm or parmigiano reggiano in these tasty recipes:
Pesto Parmesan Fingerling Potatoes
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It is less flavorful because the real deal can only be made from the milk of cows fed from feed in open troughs. No milk from cows fed from feed stored in and fed any form of antibiotic is permitted to be used in authentic Parmigiano cheese. In addition no cheese aged less than 24 months can be exported for sale.
Anything less is a poor imitation.