Parmigiano-Reggiano takes a minimum of 12 months to mature and has a stronger, more complex, nuttier and saltier taste than Grana Padano. For this reason Grana Padano is more usually used in cooking, while Parmigiano-Reggiano is more often grated on top of a dish. A subtle difference can also be seen in the taste: a Grana Padano is butterier and has a more delicate taste than Parmesan cheese, which is related to its longer maturing time. The longer the Parmigiano Reggiano has matured, the more intense and powerful it's taste. Parmesan is aged longer than Grana Padano, resulting in a more intense flavor. Grana Padano is slightly sweeter and has a smoother texture. Parmesan is often pricier due to its longer aging process. Both cheeses can be used in similar dishes, but Parmesan is preferred for its stronger taste. As a result, Grana Padano has a slightly sweeter, less-concentrated flavor than Parmigiano-Reggiano. It is also more affordable. Pecorino Romano Of course Grana Padano comes in all kinds of grades, but for nibbling at with prosecco the more artisan Parmesan is probably a better bet. One of the best pasta dishes I have ever eaten was at a restaurant called Momenti in the old Dutch town of Brielle. The dish was parpadelle al pomodoro e basilico fiambata alla Vecchia Romagna. Flavour - Compared to Parmesan cheese which has a distinct saltiness due to being left in a saltwater brine for a month or so, Grana Padano is not particularly flavourful. It can develop its nutty flavour quickly by its ninth month of ageing, but Parmesan is much saltier and richer in taste. IQtMs.

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