Parmesan vs. Parmigiano Reggiano: What's the Difference?

They have a similar name, but that’s about it.

When it comes to shopping for Parmesan cheese, it’s important to know that not all Parm is created equal. More specifically, the Parmesan you see in a plastic container at the grocery store is likely far from the umami-packed Parmigiano Reggiano that hails from Italy. So, how do you know whether you’re getting the real deal or a much less impressive imitation? When it comes to Parmesan vs. Parmigiano Reggiano, there are some ways to distinguish between them. For example, Parmigiano Reggiano must be made in designated areas of Italy and aged for a minimum of 12 months, among other things. Any old Parmesan, on the other hand, can be produced anywhere in the world with any array of ingredients, and has no minimum maturation period. Curious to know more about what sets Parmigiano Reggiano apart from just any Parmesan cheese? Keep reading!

What Is Parmesan?

The term “Parmesan” is the English and American translation of the Italian term, “Parmigiano Reggiano.” However, unlike the legitimate Parmigiano Reggiano that’s produced in Italy under very strict criteria, the Parmesan you commonly see on grocery store shelves in the United States isn’t regulated at all. And, because there are no regulations in place, there’s a significant chance the cheese you’re buying isn’t even made in Italy, let alone the culinary delight that is authentic Parmigiano Reggiano. Instead, this imitation cheese is likely a combination of one of more similar cheeses that are delicious in their own right, but not the coveted Italian delicacy. So what makes Parmigiano Reggiano so special? Allow us to explain.

Related: Types of Cheese You Should Know About and What to Pair Them With

What Is Parmigiano Reggiano?

Parmigiano Reggiano is an Italian cheese that has been produced in certain areas of Italy for centuries, using nothing more than raw milk, rennet, and salt. Unlike many other cheeses, Parmigiano Reggiano is produced without any additives. It's also lactose-free. The Parmigiano Reggiano made today is a cheese with Protected Designation of Origin (PDO), which basically means that it must be made with certain specifications in mind. For starters, authentic Parmigiano Reggiano can only be produced in either Parma (the region the cheese is named for), Reggio Emilia, Modena, Mantua, or Bologna, Italy.

Additionally, authentic Parmigiano Reggiano must be made with raw milk produced in one of the aforementioned Italian provinces. That milk, in turn, comes from cows that have only been fed grass, hay, and other vegetarian ingredients from any one of those five areas. While this might seem extreme, the specific milk used to make Parmigiano Reggiano (which has a unique taste thanks to the cows’ diet) is a big part of what gives this special cheese its distinct, nutty, flavor.

The minimum maturation period for Parmigiano Reggiano is 12 months, which is the longest minimum maturation for any PDO cheese. As Parmigiano Reggiano ages, its flavors and aromas change. Once the cheese has matured for 24 months, its typical characteristics—such as a rich, buttery taste and crumbly texture—are fully expressed, but it can mature up to 36 or 48 months or longer, acquiring new tasting notes along the way.

Lastly, once the cheese has been aged for at least 12 months, every wheel is quality tested, given a mark of origin (the “dots” you see along the rind), and an oval “selection mark.” This allows producers and consumers to distinguish Parmigiano Reggiano from other cheeses.

What Does Parmigiano Reggiano Taste Like?

The taste of Parmigiano Reggiano depends on the exact age of the cheese. “Younger Parmigiano Reggiano—those aged for 12 to 15 months—generally has aromas with a fairly strong lactic note (think milk, yogurt, and butter) and a milder flavor,” explains Fabrizio Raimondi, head of external relations for the Parmigiano Reggiano Consortium, which is based in Reggio Emilia, Italy. 

“At 24 to 28 months of maturation, Parmigiano Reggiano is able to fully express its distinct characteristics. It has hints of nuts and spices, like nutmeg, with a lovely crumbly texture due to the crystals of tyrosine that have developed,” Raimondi adds. “Those white spots on the cheese are not grains of salt or calcium, but tyrosine—an amino acid present in the cheese that also serves as an index of the degree of aging.”

As Parmigiano Reggiano gets even older its taste and texture continues to morph, and it develops even more pungent flavors. “At 36 to 48 months of maturation, the cheese proves much drier and grainier, with a strong, distinctive flavor—expect notes of nutmeg and pepper,” says Raimondi. “You can also age Parmigiano Reggiano for 60 months, 100 months, or even longer, too!”

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How to Use and Cook With Parmigiano Reggiano

Since the taste of Parmigiano Reggiano changes as it ages, it’s incredibly versatile and there are a number of ways you can enjoy it that go well beyond grating it over some pizza or pasta. For cheese that has been aged for 12 to 15 months, you’ll want to serve it with ingredients such as fresh fruits and vegetables, and eggs. “Parmigiano Reggiano at this stage pairs beautifully with dry white wines, or fresh pears and green apples.” shares Raimondi. Young Parmigiano Reggiano also shines beautifully alongside chocolate (yes, really!), beef carpaccio, and more. 

As Parmigiano Reggiano ages and the tyrosine develops, the flavor is richer and nuttier, with both sweet and savory notes. This means when the cheese reaches 24-28 months of maturation it can be coupled with even stronger flavors. “Pair it with red wine, walnuts, figs, plums, and traditional balsamic vinegar from Modena or Reggio Emilia,” notes Raimondi. This is also the cheese that works best in savory tarts, fondue, and hearty soups, as well as classic Italian dishes such as ravioli and risotto.

Parmigiano Reggiano that has been aged for 36-48 months has a distinct taste that’s not for everyone. It’s at its best when it is served with ingredients that can match its bold notes. As Raimondi puts it: “If you are sipping full-bodied red wines (think Barolo or Barbaresco) go for this type of Parmigiano Reggiano. Don’t grate this over pasta. Instead, pair it with honey or aged traditional balsamic vinegar of Modena.” Parmigiano Reggiano at any age is great to snack on, and will be a welcome addition to a cheese platter or charcuterie board.

How Do You Know If You’re Buying Authentic Parmigiano Reggiano?

Now that you know just how delicious and versatile Parmigiano Reggiano can be, it’s important to be able to distinguish between the real deal and a Parmigiano Reggiano imitation when shopping for this tasty cheese. Raimondi has some tips. “Make sure that the product you are buying is clearly labeled ‘Parmigiano Reggiano, with no alternatives,” he explains. “A second clue is to look for the logo of the Parmigiano Reggiano Consortium, which must be visible on any pre-packaged product (so, anything that is not cut in store but rather in the area of origin).”

The exterior of the cheese, which should bear the mark of origin, is also a good place to look. “If you are buying wedges of Parmigiano Reggiano, remember to check the rind, too: ‘Parmigiano Reggiano’ written out in dots on the rind is the easiest way to identify the real deal,” Raimondi adds.

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How to Store Parmigiano Reggiano

Since authentic Parmigiano Reggiano is pricier than the imitation cheese, it’s important to make sure you’re storing it correctly. Luckily, Parmigiano Reggiano is heartier than many cheeses and doesn’t require much effort to store properly. “If you have freshly cut Parmigiano Reggiano or an opened vacuum pack of the cheese, make sure to store it in your refrigerator at a temperature between 39 and 46 degrees Fahrenheit in a glass or plastic storage container,” Raimondi explains. Alternatively, you can cover the cheese in plastic wrap.

When stored properly, Parmigiano Reggiano will keep for several months, if not longer, but exactly how long it lasts depends on how mature it is. “Younger Parmigiano Reggiano (12-18 months) with a high moisture content can be kept for about 15 days. Parmigiano Reggiano with a maturation rate of 24 months or more can be kept for about one month,” notes Raimondi. “Vacuum-packed Parmigiano Reggiano, meanwhile, can be stored in the refrigerator for several months.”

And while you may be tempted to pop an extra Parmigiano Reggiano in the freezer so you can enjoy it later, Raimondi advises against it. “Cheese should never be frozen,” he says. 

Frequently Asked Questions

Is Parmigiano Reggiano Parmesan?

Parmigiano Reggiano is a special type of Parmesan that is only produced in certain areas of Italy, with strict rules that govern everything from what’s fed to the cows that supply the milk for the cheese, to how long the cheese must be aged for. However, just because something says ‘Parmesan,’ doesn’t mean it’s authentic Parmigiano Reggiano. If you’re in doubt, check the packaging for the logo of the Parmigiano Reggiano Consortium, or the phrase ‘Parmigiano Reggiano’ written out in dots on the rind of the cheese. You can also ask your local cheesemonger. 

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