Jun 03, 2026

Parmesan versus Parmigiano-Reggiano

Parm, Parmesan, and Parmigiano-Reggiano… So what’s the difference?

It all started with THE “one and only” Parmigiano-Reggiano, a hard cheese that’s made from raw, unpasteurized cows’ milk in the Emilia-Romagna region of Italy and aged a minimum of 12 months. To distinguish and protect it from imitations, the Consortium was founded to guarantee certain standards are met (where and how its made, what the cows eat, and later quality testing on the cheese itself). After one year of aging, each wheel is inspected. Only the best are marked as authentic with a recognizable seal, branded name and pin points all over the rind, and demarcation of where it was made.

Today, you can always tell a true Parmigiano-Reggiano because it will have its iconic branding on the outside of the wheel, identifiable with…..

How to tell if it’s a real Parmigiano-Reggiano & Other Tips:

Look at the label. It will say “Parmigiano Reggiano DOP.”
The rind will have a — brand burned into it, as well as signature DOP dots.
When price comparing, look at the age. Parmigiano-Reggiano can age from a minimum of 12 months to an unlimited maximum; however, many premium versions are considered ideal from 24 to 36 months. Generally speaking, more aged versions will have a ___ flavor compared to younger versions.
If you’re looking for something super high end, you’ll seek out smaller producers making the cheese from a smaller, single herd - often a specific breed, like the Vaccha Rossa (not to be confused with “Red Cow Parmesan” - another knock off).
If it’s cheap, it’s probably not the “real deal.” Parmigiano-Reggiano is the most expensive of these because it has to meet certain quality standards that are regulated, including it’s long age. (Longer age = more $)
Like nerding out? Learn more about the real deal here, on the official Parmigiano-Reggiano website.

Selling & Chef Tips:

On a budget? Use a parmesan-style as your base, cooking ingredient. Then finish the dish with fresh-grated Parmigiano-Reggiano. (Make it tableside for a transparent and fun service component.)