The process and production are very similar to the Parmesan; the regions of production are more extensive and go from north to east of the Italic peninsula. Also the size, weigh and aging are similar but the fact that is been produced on many regions; makes it less exclusive. Moreover; the fact that the milk comes from different height and various grasslands makes that the Padano chesse results different in its production. Both chesses are very similar in their flavor and it is necessary to be a great connoisseur to distinguish them. In most of italian restaurants of our region is used the Grana Padano and if you know of one that offers the Parmigiano Reggiano... ¡Invite me! (I bring a bottle of Guado al Tasso).
Los dos quesos se parecen bastante y hay que ser un muy buen conocedor para definir cuál es cual. Fotografía: Felens Internacional, Restaurante Villa Rolandi, Isla Mujeres, México.
Fotografía: Cortesía Giancarlo Frigerio
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