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0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 5 years ago

Parmigiano-Reggiano is actually a type of grana.

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 5 years ago

depending on what you are making &/or garnishing, many hard, aged cheeses will suffice. Grana Padano is a slightly "sweeter/more mild" version of Parmigiano-Reggiano, so they have a similar flavor profile.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

Grana Padano cheese is very similar to Parmigiano-Reggiano- but is aged much less and therefor is usually less expensive (at least in Italy). It actually comes in there types:

Grana Padano which has been aged from 9-16 months.
Grana Padano oltre 16 mesi which has been aged for longer than 16 months.
Grana Padano Riserva which has been aged for longer than 20 months.

The longer the cheese ages, the more dry and crumbly it becomes and the flavor gets more intense. Grana Padano is still somewhat creamy in texture while Grana Padano Riserva is very dry and crumbly with a full flavor.

So, depending on the recipe- it's quite possible a Parmigiano-Reggiano chefs could work if having the drier crumbly texture and full flavor of the cheese fits.