they are not the same thing. Not even close.
Important points
Authentic Parmigiano-Reggiano has a mark on the skin and is labeled as Italian. Imitation Parmesan cheese is often expensive but lacks the great taste of the real thing. Proper storage can extend the shelf life of Parmigiano-Reggiano by many months.
Becoming a food editor comes with many perks and steady learning opportunities. A colleague at Food & Wine recommended me the wonton soup at Wu’s Wonton King in New York City, and it was truly the best I’ve ever had. Last year, I visited an almond orchard in California, where I donned a bee suit and learned that without bees, we wouldn’t have almonds. And a few months ago, I traveled to Parma, Italy to tour the Parmigiano-Reggiano Dairy and taste lots of cheese. (Watch excerpts from my tour in the reel below.)
This trip forever changed the way America shops for Parmesan cheese, synonymous with Parmigiano-Reggiano. A classic cheese that instantly upgrades salads, dinner rolls, casseroles, and of course pasta, this is a staple in my fridge.
I learned that Parmigiano Reggiano and Parmesan cheese are not the same product. There’s an easy way to tell the real deal at the grocery store so you can enjoy the best-tasting products and not have to pay high prices for imitations.
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What exactly is Parmigiano Reggiano?
Parmigiano Reggiano is an Italian aged cheese with a Protected Designation of Origin (PDO). PDO is a mark of quality achieved by following strict and elaborate rules that govern everything from what the milked cows eat to every step of production and marketing.
For example, Parmigiano-Reggiano can only be produced in Parma, Reggio Emilia, Modena, Mantua, and Bologna. There are only three ingredients: milk, rennet, and salt, and no preservatives or additives are used. The cheese must be aged for a minimum of 12 months before being labeled as Parmigiano-Reggiano. Each wheel of cheese (approximately 4 million a year) is individually inspected by experts certified by the Consortium, the governing body of Parmigiano-Reggiano.
After 12 months, the cheese becomes sweeter and creamier, making it perfect for snacking. The longer it is aged (usually 24, 36, and 48 months), the more crumbly and rich it becomes, and the more expensive it becomes.
Two ways to tell if it’s real
What Americans call Parmesan cheese, such as the green plastic bottle of Kraft’s grated “Parmesan” or the block labeled Parmesan cheese in the supermarket or cheese aisle, is not real Parmigiano-Reggiano. (In 2021, Kraft Heinz sold its cheese products to French company Groupe Lactalis.)
Why is this important? Because the real thing tastes better, and the imitations can be more expensive. Our geeky foodie friends over at Serious Eats sampled Parmigiano-Reggiano and various domestic Parmesan cheeses and decided that we couldn’t in good conscience steer them towards the domestic cheeses we tried, when real cheese is so much better.
Here are two ways to make sure you’re paying for real Parmigiano-Reggiano.
1. Marking on the rind: During production, each wheel of cheese is stamped with its name “Parmigiano Reggiano” with a dot (see image above). If you buy a wheel or a chunk with a skin, you should be able to see these marks.
2. Read the label: In the United States, the name Parmigiano-Reggiano is protected. Only authentic cheese products that have passed DOP testing can be labeled as such. Look for the name on the package and “Made in Italy” or “Made in Italy.” This is true whether the cheese is sold in wheels, wedges, blocks, grated, or shredded.
How to store Parmigiano Reggiano
Store Parmigiano-Reggiano in the refrigerator. The ideal temperature is between 39°F and 46°F. It is best to store it in plastic wrap or a glass plastic container, away from smelly foods.
How long cheese can be stored depends on how long it is aged. Cheese that is 12 to 18 months old has a high moisture content and will last about 15 days if stored properly. 24-month-old cheese will keep for about a month, and older cheese will keep indefinitely. If mold grows on the surface of the cheese, do not throw it away. Even if you remove the mold with a knife, you can still eat the cheese as is.
