L'Italo-Americano

THURSDAY, NOVEMBER 2 2023 www.italoamericano.org 20 L'Italo-Americano stantial amount of it. This unique protein plays a piv- otal role in the production of Grana – and other mature cheeses – because it acts like a "fermentation process modulator" by inhibiting the g r o w t h o f u n d e s i r a b l e c l o s t r i d i a b a c t e r i a . T h e amount of lysozyme used in the making of Grana Padano i s q u i t e m i n i m a l , w i t h a maximum of 25 grams per 1000 liters of milk, ensuring t h a t t h e l y s o z y m e i n t a k e through the cheese is signifi- cantly low, posing no risks to the consumer. Not many k n o w t h a t t h e u s e o f lysozyme extends beyond cheesemaking, as it is also commonly utilized to pro- duce certain types of wine and beer. This natural pro- tein is extracted mechanical- ly from egg whites without the use of chemicals, which makes it a safe and organic choice for managing fermen- tation. D i f f e r e n c e s b e t w e e n Grana and Parmigiano are present also when it comes to aging. Of course we are talking, in both cases, about enjoyed on its own with a drizzle of balsamic reduc- tion. Grana and Parmigiano, as w e ' v e s e e n , s h a r e t h e i r ancient origins, their iconic role in Italian cuisine, and their attention to production methods, which earned both a D O P d e s i g n a t i o n . B u t there are also differences. For instance, the cows' diet plays a big role in the mak- ing of both cheeses but some d i f f e r e n c e s a r e p r e s e n t : c o w s p r o d u c i n g m i l k t o make Parmigiano Reggiano mainly eat forage and hay from nearby lands, while those "working for" Grana Padano also have silage in their diet for more variety. Another huge difference is the presence of an extra ingredient in Grana Padano: to maintain its quality and e n s u r e t h a t t h e c h e e s e matures well, lysozyme, a natural enzyme, is used. On the other hand, no additive is allowed in the production of Parmigiano Reggiano. Lysozyme is naturally p r e s e n t i n c h i c k e n e g g whites, which contain a sub- a p r o c e s s t h a t r e q u i r e s p a t i e n c e a n d t i m e b u t , again, with considerable dif- ferences between the two cheeses. Parmigiano Reg- g i a n o i s a g e d a t l e a s t 1 3 months but reaches its best w h e n a g e d 2 4 m o n t h s o r more, reason for which its flavor is so nutty, robust, and complex. Grana Padano, on the other hand, is aged for 9 to 20 months, resulting in a softer and more delicate flavor. There are also differ- e n c e s w h e n i t c o m e s t o quantities being produced: in 2020, the Parmigiano Reggiano Consortium's 363 dairies produced 3.94 mil- lion wheels of cheese, while Grana Padano's 129 recog- nized dairies produced 5,25 million. Y o u m a y n o w w o n d e r a b o u t t h e i r n u t r i t i o n a l v a l u e : w e l l , h e r e , b o t h Grana and Parmigiano per- form fantastically, as they both are nutritional power- h o u s e s . P a r m i g i a n o R e g - giano is a nutrient-dense choice, rich in protein, calci- um, and phosphorus, mak- ing it an excellent addition to a balanced diet. With its protein content and a range of essential minerals, it's not just a tasty but also a nour- ishing choice for any meal. Grana Padano shares a simi- lar nutritional profile, being a great source of protein, calcium, and essential min- erals. It's also low in lactose, catering to those with lac- tose intolerance. The slightly lower fat content in the milk used for Grana Padano, as c o m p a r e d t o P a r m i g i a n o Reggiano, reflects a minor difference in their nutrition- al outline. When it comes to cook- i n g , d e c i d i n g b e t w e e n Grana Padano and Parmi- g i a n o R e g g i a n o u s u a l l y depends on personal prefer- ences or the requirements of a particular recipe. Grana Padano, with its mild and p l e a s a n t f l a v o r , c o m p l e - ments lighter dishes, adding a touch of richness. Parmi- giano Reggiano is known for its strong and distinctive notes, which makes it a great choice for bolder, earthier recipes. originates from the rural areas around Parma, Reggio Emilia, Modena, and some a r e a s i n t h e p r o v i n c e s o f Bologna and Mantova. The caseus parmensis cheese was created in the 13th cen- tury by Benedictine and Cis- tercian monks, who passed down their cheese-making tradition for centuries, gain- ing recognition and a grow- ing reputation. Parmigiano Reggiano is made using three key ingre- d i e n t s : r a w m i l k , a n i m a l rennet, and salt. Each step of the process follows strict guidelines, showcasing the precision of Italian culinary techniques and traditional methods, which result in a cheese that is flavorful and full-bodied. It is rich and varied, and becomes richer a n d m o r e c o m p l e x o v e r time, revealing a combina- tion of robust, nutty, and p l e a s a n t l y c l e a r f l a v o r s . T h a n k s t o i t s v e r s a t i l i t y , Parmigiano Reggiano can be enjoyed in various ways: it can be shaved or grated over d i s h e s s u c h a s r i s o t t o o r lasagna, but it can also be I t a l y h a s g i v e n t h e world many delicious cheeses, and, without a d o u b t , P a r m i - g i a n o R e g g i a n o a n d G r a n a P a d a n o a r e among the most notable and beloved. Ubiquitous in our kitchens, they are commonly used in pasta dishes, can be incorporated into fillings, a n d o v e r a l l e n h a n c e o u r culinary experiences. But, while some people use them interchangeably—or even think they are the same!— their distinct histories, pro- d u c t i o n m e t h o d s , a n d regional connections actual- ly reveal a different story. Time to find out more. Grana Padano's adven- t u r e i n t o I t a l y ' s c u l i n a r y world began in 1135 when Benedictine monks at the Abbey of Chiaravalle devel- oped a technique to preserve extra milk, and its method of production, even today, still bears witness to their inge- nuity and clever planning. Made in some provinces of Piedmont, Lombardy, Vene- t o , E m i l i a R o m a g n a , a n d Trentino Alto Adige, Grana Padano's production brings together traditional meth- ods, modern precision, and strict protocols, the latter in place to maintain the dis- tinctive texture and flavor t h a t m a k e t h i s c h e e s e s o highly regarded. Nothing is left to chance when it comes to Grana Padano: even the diet of the dairy cows pro- ducing the milk used for it is closely monitored, and the maturation process involves a lot of manual labor. Every aspect of its production is carefully adjusted to achieve perfection. Gourmet chefs and food e n t h u s i a s t s a d o r e G r a n a Padano for its exceptional qualities, which make it a s t a p l e i n m a n y k i t c h e n s . With its fine texture and del- icate, yet flavorful taste, it is a versatile option for many different dishes, from risotto to ravioli, and it is also deli- cious as an aperitivo, per- haps enjoyed with a glass of robust red. Parmigiano Reggiano CHIARA D'ALESSIO A tale of… two cheeses: what's the difference between Parmigiano and Grana? Cutting a wheel of Grana Padano (Photo: Tixtis/Dreamstime) LA VITA ITALIANA TRADITIONS HISTORY CULTURE

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