It's rare that a spirited discussion about Italian food is without mention of cheese. And a conversation of Italian cheese always has a way to involve the country's most iconic one: Parmigiano Reggiano. In the US, you might refer to Parmigiano Reggiano as parmesan. At the very least, you've probably seen both labels at your local grocery store.
While parmesan has become synonymous with Parmigiano Reggiano — often used interchangeably from recipe to recipe — the two cheeses are not the same. Why? Because of the high standards by which real Parmigiano Reggiano is made. When you buy "parmesan" in the US — whether it's blocks, grated, or the powdery stuff found in green plastic cylinders — you're not buying Parmigiano Reggiano. The reality is Parmigiano Reggiano is hard to duplicate.
