What are the differences between pecorino romano, parmigiano reggiano, and grana padano? What's the best use for each of them?
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All three similar hard cheeses. Many like to grind or shave and serve on pasta or salad. I like the Tuscan method of chopping bite size chunks and serve with a drizzle of good balsamic.Which one? Depends on your taste.I prefer the parm-reg.
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Parmigiano is a cow's milk cheese and is a DOC product which means that you can't use that name if it comes from another region. Grana is a similar cheese from the same region. "Padana" refers to the entire Po valley.
Pecorino is something else. It's a sheep's milk cheese (not DOC) and you will find local pecorino in Lazio, Toscana and Sardegna---the latter having kind of a unique flavor---pecorino sardo.
How you use them is up to you as there are myriad ways.
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