Parmigiano-Reggiano vs Raspadüra
Parmigiano-Reggiano
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Emilia-Romagna
- Status
- PDO
Parmigiano-Reggiano is a hard cow's-milk cheese from a defined zone in Emilia-Romagna and a small part of Lombardy. Wheels are aged at least 12 months, and many are much older.
Raspadüra
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Raspadüra is an Italian way of serving young grana cheese, not a separate recipe with its own herd or mold. The name refers to scraping. A long flexible knife lifts very thin sheets from a cut wheel of cow's milk grana. The sheets curl as they come off, and they stay supple because the cheese is still young. Fully aged grating cheese is a different thing, even when it comes from the same family of wheels.