Two delicious, truly Italian cheeses which look almost identical but do not taste the same. You'd really like to taste both of them but that's not always an option in the supermarkets. No wonder you sometimes don't know which cheese to choose! We'd therefore like to advise you on making the right choice.

The flavour makes all the difference. One of the cheeses can be served to our amici on a lovely cheeseboard, while the other is ideal for cooking purposes. The Parmigiano Reggiano generally has more of a bite. This makes it the ideal cheese to be eaten 'as a snack'. Great to accompany a lovely glass of sun-ripened Barolo. A true delicacy for you and your friends. But also with simple dishes, such as the classical carpaccio. The Grana Padano, on the other hand, is milder flavoured, making it ideal for use in cooking. We use Grana Padano in our Carbonara sauce, for example.

An interesting fact is that the cheese can only be called Parmigiano Reggiano if it is produced in the provinces of Parma, Reggio Emilia, Modena, Mantova or Bologna. The cows must also be free-ranging and only eat green fodder. In the Netherlands, only the Parmigiano Reggiano may be officially referred to as 'Parmesan', since 1996.