Parmigiano Reggiano vs. Parmesan: What’s the Difference?

Parmigiano Reggiano and Parmesan are often used interchangeably, but they aren’t always the same thing. One is a strictly regulated, centuries-old Italian cheese, while the other can be a generic version made almost anywhere. If you’ve ever wondered why one wedge costs triple the price of the other, or whether you should splurge on the real deal, you’re in the right place.

In this guide, we’ll break down Parmigiano Reggiano vs. Parmesan, including their origins, production rules, flavor profiles, and the best ways to use each one.

Parmigiano Reggiano vs. Parmesan comparison table

What Is Parmigiano Reggiano?

Parmigiano Reggiano is often called the “King of Cheeses”, and for good reason. It’s a hard, aged cheese that has been made in northern Italy for more than 900 years using traditional techniques.

Key things to know about authentic Parmigiano Reggiano:

• Must be produced in a specific region of Italy

• Must follow strict rules set by the Parmigiano Reggiano Consortium

• Aged at least 12 months, often 24 or 36 months

• Stamped with the dotted “Parmigiano Reggiano” mark on the rind

• Contains no additives or preservatives

Because of its PDO (Protected Designation of Origin) status, only cheese that meets all these requirements can legally be sold as Parmigiano Reggiano in Europe.

What Is Parmesan?

Outside of Europe, “Parmesan” is often used as a generic term for any hard, Italian-style cheese that resembles Parmigiano Reggiano. It can be made in Italy, the U.S., or anywhere else, and doesn’t have to follow the same strict production rules.

That means Parmesan:

• May be aged for a shorter period (sometimes only 10 months)

• Can be made with pasteurized milk

• Might contain anti-caking agents if pre-grated

• Can taste milder and less complex

Some Parmesan cheeses are excellent, especially if they’re traditionally made and well-aged, but others can be far from the real thing.

Parmesan vs. Parmigiano Reggiano flavor differences

Parmigiano Reggiano has a rich, umami-packed flavor that deepens with age. Aged 24–36 months, it develops crunchy protein crystals and a complex profile with notes of nuttiness, fruitiness, and a slight saltiness.

Generic Parmesan tends to be milder and less layered in flavor. It’s still delicious, especially for everyday cooking, but it might not give you the same bold punch that Parmigiano does.

Texture and appearance

Both cheeses are hard and grate well, but Parmigiano Reggiano usually has a drier, more crumbly texture with visible crystals that give a satisfying crunch. Parmesan is often smoother and a bit softer, particularly if it hasn’t been aged as long.

Price and availability

Parmigiano Reggiano is generally more expensive because it must be produced in Italy and aged for an extended period under strict supervision. Parmesan is more affordable and widely available, making it a convenient option for cooking in bulk.

When to use each

Both cheeses are versatile, but here’s when each one shines:

• Parmigiano Reggiano – Best for cheese boards, finishing risottos, sprinkling over high-quality pasta dishes, or enjoying in chunks with balsamic vinegar.

• Parmesan – Great for everyday cooking, grating over pizza, tossing into soups, or mixing into casseroles when you don’t need the full complexity of Parmigiano.

How to make sure you’re buying the real thing

If you want authentic Parmigiano Reggiano, check for:

• The dotted rind with “Parmigiano Reggiano” written around it

• A label that specifies “Parmigiano Reggiano PDO”

• The producer code and aging information on the packaging

For Parmesan, look for brands that specify long aging times (18 months or more) and avoid pre-grated shakers with fillers or anti-caking agents for the best flavor.

Final thoughts

When it comes to Parmigiano Reggiano vs. Parmesan, it’s not that one is “good” and the other is “bad” – they just serve different purposes. Parmigiano Reggiano is a premium product with centuries of tradition, perfect for special dishes or when you want that authentic Italian touch. Parmesan, meanwhile, is a budget-friendly, everyday option that still delivers a nice cheesy punch.

If you’ve only ever had generic Parmesan, treat yourself to a wedge of real Parmigiano Reggiano at least once – you’ll immediately taste why it’s called the King of Cheeses.