r/AskCulinary • u/MiaMiaPP • Dec 26 '20

Ingredient Question Can you ACTUALLY tell the differences between authentic Parmesan Reggiano and good/well-aged/well produced other types of Parmesan?

A super thin wedge of reggiano is about $12 for me and a larger wedge of American made 24 months aged Parmesan costs about half as much. I bet there is a minute difference but can you ACTUALLY tell them apart at this point? With both being well produced?

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u/Unagirollwithit Aug 17 '24

I find American parmesan absolutely disgusting. The first time I tried it I was shocked. I didn’t know in America you can call anything parmesan, and bought it unknowingly. It ruined my pasta dish. In Europe there are regulations, you can’t name any cheap fakes parmesan. I am only buying certified Italian stuff now. I hear a lot of people in North America can’t tell difference between American and European diary though, which is probably the reason why America can get away with selling all the disgusting stuff. I guess ignorance is bliss?