Parmigiano Reggiano vs Grana Padano: The Complete Comparison

Parmigiano Reggiano and Grana Padano are among the most recognised cheeses in the world. Both originate from Northern Italy, both carry the DOP label (Denominazione di Origine Protetta), and both are made from raw cow's milk. Despite this, they differ in essential ways - from the feeding of the cows to the permitted additives and the minimum aging period. For professional chefs and restaurateurs, understanding these differences is crucial, as they influence flavour, texture and use in the kitchen.

LAPA, your specialist for Italian food products in Switzerland, offers Parmigiano Reggiano in various aging stages. In this article, we explain the key differences between the two hard cheese classics, so you can make the best choice for your kitchen.

Two cheeses, one history - but major differences

At first glance, Parmigiano Reggiano and Grana Padano appear almost identical: large, golden wheels with a granular structure and a savoury aroma. Both belong to the grana cheese family, meaning the granular Italian hard cheeses. Their shared history dates back to the Middle Ages, when Cistercian monks in the Po Valley began transforming large quantities of milk into storable cheese.

Behind the outward similarity, however, lie significant differences. The production regulations for Parmigiano Reggiano are considerably stricter than those for Grana Padano. This concerns the origin of the milk, the feeding of the cows, the permitted additives and the minimum aging period. Any restaurateur or chef who takes the quality of their dishes seriously should understand these differences. LAPA supports you with expert knowledge and a carefully curated selection.

Production areas: Where is what produced?

A fundamental difference lies in the production area itself. The DOP regulations precisely define where each of the two cheeses may be manufactured.

Parmigiano Reggiano: Only 5 provinces

Parmigiano Reggiano may only be produced in the provinces of Parma, Reggio Emilia, Modena, Bologna (left of the Reno river) and Mantua (right of the Po river). This tightly defined area ensures high control density and consistent quality. The entire production chain - from milk production to cheesemaking to aging - must take place within this zone.

Grana Padano: 33 provinces across 5 regions

Grana Padano has a considerably larger production area: 33 provinces across the regions of Lombardy, Veneto, Piedmont, Emilia-Romagna and Trentino-South Tyrol. This larger area also explains the higher production volume. In 2019, approximately 5.16 million wheels of Grana Padano were produced, compared with 3.75 million wheels of Parmigiano Reggiano. Both figures are impressive, but the difference illustrates the different scales of the two DOP systems.

Production: The decisive differences

The production of both cheeses follows the same basic principle: raw cow's milk is processed with natural rennet and whey starter culture to produce cheese. Approximately 14 to 15 litres of milk are required for one kilogramme of finished cheese. In the details, however, there are important variations that define the character of each cheese.

Cow feeding: Hay vs silage

This is one of the most fundamental differences. For Parmigiano Reggiano, cows may only be fed hay and fresh grass. Silage - meaning fermented green fodder - is strictly prohibited. This regulation has a direct impact on milk quality and therefore on the flavour of the finished cheese. Hay feeding produces milk with a more complex aroma profile.

For Grana Padano, silage is permitted. The cows may receive maize silage and other fermented feeds. This reduces feeding costs and enables greater production volume, but also influences the flavour profile. LAPA pays close attention to these subtle quality differences when selecting its suppliers.

Additives: Lysozyme yes or no?

This is perhaps the most important difference for quality-conscious restaurateurs. Parmigiano Reggiano is produced entirely without additives - only milk, salt, rennet and natural whey starter culture. No preservatives, no processing aids, nothing.

For Grana Padano, however, the use of lysozyme is permitted. Lysozyme is an enzyme derived from hen egg white that serves as a natural preservative. It prevents so-called late blowing, an undesirable fermentation caused by Clostridium bacteria. These bacteria can enter the milk via silage, thus closing the circle: because Grana Padano permits silage feeding, it needs lysozyme as a protective measure. Parmigiano Reggiano avoids the problem at the source through its silage ban.

For guests with hen egg allergy, this is relevant information: Parmigiano Reggiano is free of egg components, Grana Padano is not necessarily. At LAPA, you will always receive expert advice on this matter.

Production rhythm

Parmigiano Reggiano is produced once per day. The evening milk rests overnight, is partially skimmed and the following morning is mixed with the fresh morning milk. This slower rhythm reflects the artisanal tradition. For Grana Padano, up to two productions per day are possible, which explains the higher overall output.

Aging and flavour

Aging is crucial for both cheeses in developing flavour, texture and the characteristic amino acid crystals.

Minimum aging: 12 vs 9 months

Parmigiano Reggiano must age for at least 12 months before it can be sold. In practice, most wheels mature significantly longer: 24 months is the standard, and top qualities reach 36 or even 48 months. The extended aging breaks down proteins, creates the typical crystals (tyrosine crystals) and intensifies the flavour.

Grana Padano has a minimum aging period of just 9 months. The average aging is approximately 15 months. There are also longer-aged variants (Riserva at 20+ months), but the majority of production is sold younger than Parmigiano Reggiano.

Flavour profile compared

Parmigiano Reggiano impresses with an intense, multi-layered flavour: nutty, savoury, slightly fruity, and with increased aging also piquant and complex. The longer aging ensures a more granular, crumbly texture with clearly perceptible crystals. A 36-month Parmigiano is an experience in itself.

Grana Padano is by comparison milder, more buttery and less complex. It has a softer texture and a less pronounced aroma profile. This does not make it inferior, but more versatile - ideal where the cheese should not overpower the flavour of other ingredients. LAPA recommends both cheeses, depending on the intended use and dish.

Price and quality: What is worth it?

Parmigiano Reggiano is generally more expensive than Grana Padano. This is due to the stricter production regulations, the more costly hay feeding, the absence of additives and the longer aging. For restaurateurs, the question therefore arises: is the premium worth it?

The answer depends on the application. Where the cheese plays the starring role - as a table cheese, on a cheese board, broken over a carpaccio or as a finishing touch on a risotto - Parmigiano Reggiano is almost always worth the price difference. Its complex aroma and characteristic texture make all the difference.

Where larger quantities are needed and the cheese plays a supporting role - for example grated into a filling or in a pesto - Grana Padano can be an economically sensible alternative. The key is to use a high-quality cheese. LAPA offers you both options in professional quality.

Which cheese for which dish?

The choice between Parmigiano Reggiano and Grana Padano depends heavily on the dish. Here are some practical recommendations that LAPA shares with its restaurant clients.

• Cheese board and aperitif: Parmigiano Reggiano (24-36 months), broken into chunks with Aceto Balsamico Tradizionale
• Risotto: Parmigiano Reggiano (24 months) for the mantecatura ensures maximum creaminess and depth
• Pasta al pomodoro: both suitable, Parmigiano for more character, Grana for a gentler balance
• Pesto alla genovese: Grana Padano is traditionally preferred in Liguria, as it is milder
• Caesar Salad: Parmigiano Reggiano with its crystals gives the salad character
• Fillings and gratins: Grana Padano is a cost-effective choice for larger quantities
• Carpaccio finishing: Parmigiano Reggiano (30-36 months) in thin shavings

The cycle of Parmigiano Reggiano deserves special mention: the whey remaining from cheese production is fed to the pigs destined for Prosciutto di Parma production. This creates a unique cycle between two DOP products in the same region. LAPA naturally carries both specialities.

LAPA: Parmigiano Reggiano in various aging stages

As your specialist for premium Italian products in Switzerland, LAPA offers Parmigiano Reggiano in various aging stages: 24 months for versatile use, 30 months for a more intense profile and 36 months for connoisseurs seeking the maximum in flavour and crystal structure.

Our LAPA team is happy to advise you on which aging stage best suits your concept. Whether broken chunks for the cheese board, grated for the kitchen or as whole and half wheels - we deliver within 24-48 hours throughout Switzerland.

We carry Parmigiano Reggiano in various aging stages (24, 30, 36 months) - ask about our current offer. LAPA is your reliable partner for authentic Italian cheese specialities in Switzerland.