The Easiest Way to Tell If Your Parmesan Cheese Is the Real Deal

Fettuccine Alfredo, risotto, and Caesar salad all have one key ingredient in common: Parmesan cheese. Its nutty, salty, deeply savory flavor is unmistakable. But not just any Parmesan cheese — specifically Parmigiano-Reggiano. If you want the complex flavor and distinctive crumbly texture of authentic Italian Parmigiano-Reggiano, there’s one simple way to make sure you’re getting the real thing.

What to look for when buying Parmigiano-Reggiano

The easiest way to identify authentic Parmigiano-Reggiano is to look at the rind, according to Nicola Bertinelli, CEO of the family-owned dairy Azienda Agricola Bertinelli and president of the Parmigiano Reggiano Consortium. Every wheel of this cheese is stamped with a distinctive stencil.

“These markings include dotted letters that spell out PARMIGIANO REGGIANO, the PDO and Consortium inscriptions, the dairy identification number, the month and year of production, and the identification mark of the production plant,” says Bertinelli.

In addition to the stenciled rind, there are a few other details worth checking for on the packaging. “When you’re shopping, look for the official ‘Parmigiano Reggiano’ logo and the red-and-yellow PDO symbol on the wedge of cheese,” says Bertinelli. The packaging should also state that the cheese has been aged for at least 12 months, the minimum maturation period for Parmigiano-Reggiano.

Parmesan versus Parmigiano-Reggiano

Parmigiano-Reggiano bears the European Union’s designation of Protected Designation of Origin (PDO), meaning it must be produced in specific Italian provinces: Parma, Reggio Emilia, Modena, Mantua (to the right of the Po River), or Bologna (to the left of the Reno River). Strict production standards also govern everything from how the cheese is made and aged to what the cows are fed.

In the United States, the term “Parmesan” is used more broadly, so a cheese labeled Parmesan isn’t necessarily Parmigiano-Reggiano, nor does it have to abide by the same regulations. Authentic Parmigiano-Reggiano is aged for at least 12 months, developing its characteristic crumbly texture and tiny crunchy crystals as it matures. Generic Parmesan often lacks this complexity as it’s frequently aged for less than 12 months.

Another point of distinction between the two cheeses is their ingredients. Parmigiano-Reggiano is made with just three ingredients: raw cow milk, salt, and rennet. Pre-grated Parmesan cheese may contain anti-caking agents or preservatives, so it’s especially important when buying pre-grated to look for the PDO label to ensure you’re getting authentic Parmigiano-Reggiano.