Parmigiano Reggiano or Grana Padano: what is the difference
Both are hard Italian DOP cheeses from raw, partly skimmed cow's milk. They differ in area, ageing, feed and permitted additives.
| 🧀 Parmesan | 🧀 Grana Padano | |
|---|---|---|
| Milk | Raw, partly skimmed | Raw, partly skimmed |
| Minimum ageing | 12 months | 9 months |
| Silage in feed | Banned | Not generally banned; silage-free for Trentingrana |
| Lysozyme | No additives | Up to 2.5 g per 100 kg of milk, except Trentingrana |
| Wheel weight | From 30 kg | 24–40 kg |
| Fat in dry matter | From 32% | From 32% |
| Production value, 2023 | €1.599 billion | €1.885 billion |
Which to choose
Parmigiano ages longer and without silage in the feed; Grana Padano allows lysozyme and shorter ageing. Which tastes better is a matter of taste: check the DOP mark and age on the label.
Sources
Themes
🥛Types of milkFrom cow to reindeer: composition, benefits, value🧀Cheeses of the worldParmesan, feta, bryndza, sulguni and more🥣Fermented milk productsKefir, yogurt, kumis, matsoni, skyr🌍Dairy traditionsRegions, peoples and their dairy products🐄Dairy animalsWhich animals are milked and how their milk differs🚚The journey of milkFrom pasture to shop — step by step❤️Milk and healthCalcium, lactose, allergy, benefits and risks👷JobsWho works with milk🗺️Map of traditionsWorld regions, peoples and their products on a map⚖️ComparisonsKefir or yogurt, sour cream or cream, and more🍳RecipesCottage cheese, yogurt, ghee, paneer, butter — at home📜History of milkFrom domestication to Tetra Pak🫒OlivesVarieties, oil, table olives, regions and traditions🥃SpiritsWhisky, brandy, rum, liqueurs: how they are made, what the label says, which traditions