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I don't eat cheese regularly and I can taste the difference between Parmigianno Reggiano and Grana Padano when I eat them as-is (not when shaved in a pasta thou

by wenc 8y ago

I don't eat cheese regularly and I can taste the difference between Parmigianno Reggiano and Grana Padano when I eat them as-is (not when shaved in a pasta though -- it's harder when it's in a pasta, which is why GP is often used as a cheaper substitute for PR). Otherwise PR tastes much "nuttier" owing to glumates, which is also one of its standout characteristics. There's another cheese, Pecorino Romano, that's distinctly salty and really good on Carbonara.

kevingrahl 8y ago
Pecorino Romano is my favorite cheese! It’s flavor is more subtle than that of Parmaggiano Reggiano and it lacks some of the bitter notes which makes it excellent for Carbonara as you said. But I think it’s perfect for tomato based pasta sauces as well as most tomato’s are quite high in acidity save a few lesser known varieties like San Marzano for example. PR definitely has its place but I tend to only use it for foods that aren’t acidic themself. Broccoli or brussel sprouts and PR are a great combo for instance!