Small talk about parmesan

This post will not be a recipe. The intention of this post is a small clarification about parmesan.

I am Italian and all my cooking is based on Italian food. Nowadays a big variety of recipes from any country is available and I often experiment different styles or I contaminate my kitchen with different ingredients and procedures, but in the end the Italian influence is predominant. Due to this I use often parmesan in my cooking and I would like to explain to all my non Italian friends and readers who are not familiar with it some tips about parmesan.

So, let´s start from beginning. What is parmesan?
And already here we have the first trouble. The word parmesan is often used in English to refer to a general (Italian?) hard seasoned cheese. Indeed in Italy we mean with parmesan one specific cheese, the Parmiggiano Reggiano. You have to know that only cheese produced in a specific Italian area according a defined procedure may be labeled "Parmigiano-Reggiano", ie parmesan. And it is classified by law as a “protected designation of origin - PDO” (in Italian: denominazione d´origine protetta - DOP).This is very important, because just watching at the yellow red DOP logo you know you have in your hands authentic parmiggiano reggiano anywhere in the world you are.

But in Italy, it is not only Parmiggiano Reggiano, we have also another very popular cheese that we use for similar purpose. It is the Grana Padano. Also here only the cheese produced in a restricted area and according specific procedure may be labeled Grana Padano. And also here, a DOP-PDO label is available.
What is the difference between the 2? Which is the better one? Well, the choice is mainly driven by personal taste, familiar or regional tradition or simply economic reasons or availability. Just use any of them certified by the PDO-DOP logo. Or you can try both of them and then decide which one you like. I found this summer parmesan for sale with the authenticity PDO-DOP logo even in most of Icelandic supermarkets, so I am sure you should find some even in your nearby. When in this blog I will refer to parmesan, just keep in mind that I mean authentic Parmiggiano Reggiano or Grana Padano.
If you like to go on and use any hard seasoned cheese, please feel free to do it, but just be aware of the difference especially when you buy it and check the price. I honestly do not see any reason why any “general parmesan” without DOP logo should be more expensive than an authentic one. Do not be mislead by Italian flags on the cheese package or other bullshit, because only the label with the production area (at least Italy!) and the authenticity yellow-red DOP logo are the correct guarantees. So if your intention is to buy the authentic one, be suspicious of any parmesan produced in germany or in usa..