Parmesan is the literal translation of Parmigiano, at least in my language. You just have to make sure it's actually Parmesan as in Parmigiano Reggiano. Most "fakes" you get everywhere are Grana Padano or similar hard cheeses.
You wouldn't call ham fake just because it doesn't say prosciutto, right?
edit: okay, it's not the same in America as in Germany, here you may label only Parmigiano as Parmesan
In the US I can't think of a time that I've ever seen Parmigiano-Reggiano labeled as anything but Parmigiano-Reggiano (or maybe just Parmigiano). Typically Parmesan is understood to be something that's not the real deal, but of a similar style.
Isn't most cheap Parmesan made up of a significant percentage of cellulose powder? Pretty much a bunch of fat powder rather than cheeee. I admittedly am not a connoisseur but buy 4c which doesn't have any cellulose powder. Probably should just grate my own though.
Different here, when it says Parmesan it legally(!) has to be Parmigiano Reggiano. That doesn't mean people wouldn't casually call Grana Padano Parmesan as well, but that's just a mistake commonly known and agreed on.
Freshly grated from the wedge vs. powdered “Parmesan” is just such a massive difference all around that I cannot go back to even bagged shredded stuff. The melt, the salty tangy cheesiness, and richness the real stuff has compared to the salted sawdust that is powdered “cheese” is just ridiculous. Not to mention the sawdust analogy is not far off, they put cellulose and potato starch in it to prevent caking.
Except it's not and the article even says that more often than not Parmesan is imitation. The quality is generally much higher in Parmigiano and as a result carries a premium price tag.
Luckily the stuff on the right is Parmigiano not the imposter Parmesan (and yes there's a massive difference).
Parmesan is the literal translation of Parmigiano, at least in my language. You just have to make sure it's actually Parmesan as in Parmigiano Reggiano. Most "fakes" you get everywhere are Grana Padano or similar hard cheeses.
You wouldn't call ham fake just because it doesn't say prosciutto, right?
edit: okay, it's not the same in America as in Germany, here you may label only Parmigiano as Parmesan
In the US I can't think of a time that I've ever seen Parmigiano-Reggiano labeled as anything but Parmigiano-Reggiano (or maybe just Parmigiano). Typically Parmesan is understood to be something that's not the real deal, but of a similar style.
Isn't most cheap Parmesan made up of a significant percentage of cellulose powder? Pretty much a bunch of fat powder rather than cheeee. I admittedly am not a connoisseur but buy 4c which doesn't have any cellulose powder. Probably should just grate my own though.
Different here, when it says Parmesan it legally(!) has to be Parmigiano Reggiano. That doesn't mean people wouldn't casually call Grana Padano Parmesan as well, but that's just a mistake commonly known and agreed on.
Says it’s basically the same.
https://www.thespruceeats.com/parmesan-vs-parmigiano-591198
Fake news. More trust muh expert nonsense.
Source: am a wop
Freshly grated from the wedge vs. powdered “Parmesan” is just such a massive difference all around that I cannot go back to even bagged shredded stuff. The melt, the salty tangy cheesiness, and richness the real stuff has compared to the salted sawdust that is powdered “cheese” is just ridiculous. Not to mention the sawdust analogy is not far off, they put cellulose and potato starch in it to prevent caking.
Except it's not and the article even says that more often than not Parmesan is imitation. The quality is generally much higher in Parmigiano and as a result carries a premium price tag.
The tree, it lies!