Parmigiano Reggiano vs. Parmesan Cheese: What’s the Difference?

Parmigiano Reggiano is a hard Italian cheese made from skimmed, unpasteurized cow’s milk, with a lengthy aging process: a minimum of two years and occasionally more than four. During the production process, rennet (a natural enzyme found in cow's milk) is added to develop soft curds. The curds are then cooked, cut, and added to wheel-shaped molds where they age for a minimum of two years. Parmigiano Reggiano undergoes a rigorous production process that must adhere to Protected Designation of Origin (PDO) standards. In order to meet PDO requirements, Parmigiano Reggiano must be produced in the provinces of Parma, Bologna, Mantua, Modena, or Emilia Romagna. A master cheese grader from Il Consorzio del Formaggio Parmigiano Reggiano inspects each wheel after twelve months.

Legally speaking, within the European Union, only true Parmigiano Reggiano—which has met PDO standards and has come from the approved regions—can also go by the name Parmesan. The term is not protected outside of Europe, however, so you may find cheeses labeled “Parmesan” that are imitations from the United States, Australia, or countries in South America. It may be an aged cow’s milk cheese made in a similar style, but it doesn’t carry the lineage of Parma and Reggio-Emilia.

Generally, the main difference between Parmigiano Reggiano and Parmesan cheese outside of Italy is in consistency and complexity. While designated Parmigiano Reggiano cheese is aged a minimum of two years, you’ll find parmesan in the States only aged ten months. Ask your local cheesemonger for a side-by-side taste test to discover the difference for yourself.

Parmigiano Reggiano is an exceptional grating cheese. It has an extremely granular texture and nutty flavor that adds a heavy dose of umami to soups, salads, and pasta dishes (it's the key ingredient in risotto). Parmigiano Reggiano pairs especially well with thin cuts of Prosciutto di Parma, cured meats made from pigs who were fed the leftover whey of Parmigiano Reggiano. Substitutes—like the stuff you can find in grocery stores that comes in a plastic shaker—are filled with additives and preservatives, like plant cellulose and anti-clumping agents. Opt for the real deal instead. Cheesemakers make it easy to find authentic Parmigiano Reggiano by stamping the name directly in to the rind. If you can't find it, consider trying different hard cheeses from Italy, such as Pecorino Romano or Grana Padano.

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