GOOD LIVING
Ask Martha What’s the difference between ParmigianoReggiano, Grana Padano, and Pecorino Romano? —Janet Iredell, Roanoke, Va.
Three factors differentiate these hard Italian cheeses, says Living assistant food editor Riley Wofford: the milk source, where they’re made, and the aging period. Time of year affects all of them. “Flavors from whatever the animal eats are imparted,” explains Riley. “The cheeses from spring grazing taste grassier, and in the colder months they’re creamier and richer.”
PARMIGIANO-REGGIANO Made only in five northern Italian provinces, from fresh cow’s milk aged for at least a year, this king of cheeses is prized for its sharp, nutty flavor and granular texture. It’s our go-to finisher for pastas and meatballs, and for shredding over salads. It’s also a delicious snack or appetizer in chunks on its own.
GRANA PADANO
To get real highquality ParmigianoReggiano like this, look for the full name stamped on the rind.
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PECORINO ROMANO A bit stronger and saltier, it’s made from tangy sheep’s milk and aged for 5 to 12 months. In its native central Italy, it’s traditionally used in cacio e pepe; Riley adds it to pasta carbonara and other rich, fatty dishes, “and sauces that lean to the sweet side, like Bolognese.”
JUANMONINO/GET T Y IMAGES
Like Parm, this cheese, which is aged a minimum of nine months, comes from cow’s milk. But it’s milder and slightly sweeter. “It’s great in dishes where it isn’t the heavy hitter,” says Riley, such as mixed with ricotta in lasagna layers, stuffed shells, or ravioli filling.
