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Parmigiano Reggiano vs. Parmesan vs. Pecorino Romano

Byamazingfoodstv


Not all Parmesan cheese can be called parmigiano reggiano, and it is definitely NOT A SUBSTITUTE for pecorino Romano. I hope this helps you choose the right cheese.

#parmigianoreggiano #parmesan #italianfood #foodscience #cheese

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47 Comments

  1. CUT FOR TIME: The specific areas where official parmigiano reggiano can be produced are Parma, Reggio Emilia, Modena, and Bologna to the left of the river Reno and Mantua to the right of the river Po.
    And in Europe, only true parmigiano Reggiano can be called Parmesan, but in America there is no such restriction. Parmesan can almost mean anything.

  28. What a bullshit! Parmigiano Reggiano isn't made only in Parma, but Parma, Reggio Emilia, Modena, Bologna a sinistra del fiume Reno e Mantova a destra del fiume Po. Also notice that pecorino is made all over center and south italiy.. the romano one is made in Lazio Region. "Parmesan" does not exist, it's a fraud, a fake parmigiano made with all rotten cheese they can find.
    You mentioned a sheep cheese among cow "pasta dura" cheese, and you have not mentioned GRANA PADANO. better you talk about donuts and stuff like that.

  35. It's not as simple as saying either "comes from" or "came from". Typically, the actual sheep used were from (and still are) from Sardinia, and then the cheese is aged (traditionally in caves) in the region of Rome. Rome is then the central capital city where the best things had to go to, but the sheep themselves were never raised on the busy streets of Rome.

  41. You mentioned it, (twice as i read after posting this… sorry) but id like to emphasize that within the EU the name Parmesan ist protected and cheese sold as Parmesan must be original Parmigiano Reggiano.
    Same with Pecorino, Prosciutto di Parma and many other products from all over the EU countries like for instance Black Forrest Ham from Germany.

  42. it is quite simple. The best, i mean the absolute best cheese on this planet is parmigiano Reggiano. No french error or german mistake or even swiss failure could hope to compete with the king, queen, whatever of milk products.

    The "Parmesan"-stuff is often very strange, but if you know your local distributor, you could find another excellent cheese, often half the price of a real reggiano.
    The pecorino is good, too, but i prefer – nearly the same price – the king of cheese.

    If i win in lottery, i will buy me 3-4 real cheese rounds, just to have "enough" to be secure in case of a parmigiano crisis.

  43. I used to work at a Wegman's outside Cornell University and the students I guess on dares or hazing or something would often try and shoplift larger and larger items. The most bold was the girl who tried to roll an entire Parmigiano-Reggiano wheel out the front door. I don't know what she expected, but to her credit she did get TO the door before being stopped.

  44. Why do Americans say 'parmezhan' instead of parmesan? I've watched cooking programmes made in Italy with real Italian chefs, and they call it parmesan – with the stress on the 'parm' and not the incorrect 'zhan'.

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