WHERE IS IT PRODUCED

Parmigiano Reggiano production occurs in 5 provinces of Italy, and is more localised, occurring in the provinces of Parma, Reggio Emilia and Modena and in part of Mantua (right of the Po River) and Bologna (left of the Reno River).

Grana Padano can be produced from farms located in 33 provinces between Lombardy, Veneto, Piedmont, Emilia-Romagna and Trentino Alto Adige (limited to the province of Trento and some municipalities in the province of Bolzano).

ADDITIVES

Parmigiano Reggiano is made with no additives and its production specifications also prohibit the use of natural additives.

However, Grana Padano allows the use of lysozyme, a protein extracted from hen’s egg white, to control unwanted fermentation.

WHAT ARE THE COWS FED

To make Parmigiano Reggiano, cows are exclusively fed hay and grass (alfalfa and stable meadows), without using silage or fermented forage.

Grana Padano allows the use of silage in the feed.

MATURATION

The minimum maturation period for Parmigiano Reggiano is 12 months and, although the average maturation period is 24 months, the cheese can be matured for much longer – even up to 30 months and beyond.

Grana Padano is marked at 9 months and on average consumed at 15 months.

ANNUAL PRODUCTION

In 2019, 3,754,192 wheels of Parmigiano Reggiano were produced in 321 dairies, while 5,164,59 wheels of Grana Padano were produced in 128 dairies.

FLAVOUR PROFILE & FOOD PAIRINGS

As Grana Padano is matured in a quicker timeframe, it has a more delicate flavour, is softer, and more butterier. As a result, try Grana Padano paired with figs, dates, & quality honey.

Parmigiano Reggiano with its longer maturation pairs perfectly with apples, pears, grapes & strawberries. It also pairs well with meats, pureed soups & pickled vegetables.

WINE PAIRINGS

Both cheeses are very versatile and can be matched with white, red, sparkling or still wine
Grana Padano matches beautifully with a fruity wines such as Prosecco, Sauvignon Blanc, Chardonnay, and even red wine like a Chianti.

Parmigiano Reggiano pairs wonderfully with more full bodied wines, however crisp but richer whites like Marsanne and Roussanne, Pinot Grigio from Collio or Friuli Colli Orientali are all delicious picks.