Real Parmigiano-Reggiano cheese is out of my budget. Are there less expensive alternatives for hard, salty cheeses to grate over my pasta dishes?
A very acceptable substitute from Italy is Grana Padano grating cheese which should be about half the cost. It has an excellent flavor with a slightly grainy texture, hence, the name grana.
A very good American “grana” cheese is made in Wisconsin by BelGioioso.
There are other types of grating cheese with slightly different flavors. The best is probably Pecorino Romano, which is paler in color and more salty than Parmigiano-Reggiano. The two are often mixed for a more balanced flavor (we do that here at Maggiano’s). Pecorino is traditionally made from sheep’s milk.
Another is Asiago, which is a little bit nuttier. Because it is aged less than Parmigiano and also can be made in America, it is lower in cost.
George Poston, Maggiano’s Little Italy, 7401 S. Clinton St., Englewood, 303-858-1405
