Grated Italian Cheese
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I am a big Parmigiano fan. I have to admit I don't grate it myself. I usually but it pretreated. It saves so much time. I don't think I've ever tried Gran Padano before.
I do enjoy a good Parmigiano. I have not heard of the Gran Padano. I bet you could get it in any Italian specialty store or on Amazon. It seems like it would be one good cheese, like anything Italian for that matter!
I like both Parmesan and Romano on pasta, but honestly, I prefer Romano in most uses where people may typically go for Parmesan. I like the creamier, tangier flavor of it, as opposed to the more bitter, nuttier flavor of Parmesan. Parmesan can sometimes be too strong for my tastes in certain dishes. Plus Romano is a bit more versatile in that if you top something with it, then bake/broil it and let it toast up a bit, it will take on those nuttier notes of Parmesan if you are in the mood for that.
I also really enjoy using Romano as part of an overall blend of cheeses when making a cheese sauce to go with pasta or over vegetables.
I also really enjoy using Romano as part of an overall blend of cheeses when making a cheese sauce to go with pasta or over vegetables.
I like both of them but I prefer Parmigiano Reggiano rather than Grana Padano. Some people think that the only difference berween the two of them lies in their zone of origin but it's wrong. Parmigiano Reggiano is ripened for at least 12 months and the ripening time can go ut to over 30 months while Grana Padano is ripened for a minimum period of 9 months and that makes a big difference in taste!
Besides, Parmigiano doesn't have preservatives, while Grana does and the former is more expensive than the latter.
Besides, Parmigiano doesn't have preservatives, while Grana does and the former is more expensive than the latter.
Hi everyone! 
Parmigiano Reggiano and Grana Padano are quite different 
Parmigiano Reggiano is completely natural and it only contains milk, water, salt and calf rennet. Its amazing flavour and unique properties are given by months of curing and men attention to those ancient traditions that make Parmigiano so special. Forages and milk are inspected at all times and csn pnly come from the Parma-Reggio-Modena- west side of river Reno in Bologna area.
Grana Padano is cured for a shorter period of time and therefore needs preservatives and additives to last over time. Forages include ensiled corn. That is why it is much cheaper than PArmigiano Reggiano!! if you want to discover more about their production, come and visit their production sites in Parma!! >> Parma ham, Parmigiano Reggiano and Balsamic Vinegar
Parmigiano Reggiano and Grana Padano are quite different Parmigiano Reggiano is completely natural and it only contains milk, water, salt and calf rennet. Its amazing flavour and unique properties are given by months of curing and men attention to those ancient traditions that make Parmigiano so special. Forages and milk are inspected at all times and csn pnly come from the Parma-Reggio-Modena- west side of river Reno in Bologna area.Grana Padano is cured for a shorter period of time and therefore needs preservatives and additives to last over time. Forages include ensiled corn. That is why it is much cheaper than PArmigiano Reggiano!! if you want to discover more about their production, come and visit their production sites in Parma!! >> Parma ham, Parmigiano Reggiano and Balsamic Vinegar
If I would have to pick just one Parmigiano is my favorite. There is nothing better than fresh Parmigiano on top of your pasta dishes. In addition to topping off my pasta with it, I use it in other recipes also.
I put it in cheese sauces, noodles, I spread it on top of roasted corn, and two other all time favorites, Chicken Parmigiano, and Egg Plant Parmigiano.
I put it in cheese sauces, noodles, I spread it on top of roasted corn, and two other all time favorites, Chicken Parmigiano, and Egg Plant Parmigiano.