Italy’s culinary landscape is as rich and diverse as its history, with some of your favorite cheeses playing a starring role. Among all the imported cheeses from Italy, the aged varieties like Pecorino, Parmigiano Reggiano, and Grana Padano truly stand out. Each offers a unique taste of Italy’s regional traditions, craftsmanship, and flavors. 

Let’s take a deep dive into these three legendary imported cheeses including some fun facts, how and where they’re made, and most importantly -inspiration for how you can enjoy them in your cooking and hosting!

Pecorino: A Family of Flavors

Pecorino is not just one cheese but a family of sheep’s milk cheeses, each with its own distinct characteristics depending on its region of origin. Fun fact! The word “pecore” means “sheep” in Italian and is where these delicious sheep’s milk cheeses get their name.

• History: Pecorino Romano has been a staple in Italian diets since ancient times, with records dating back to the Roman Empire. It was so prized and shelf stable that Roman soldiers even received it as part of their rations.
• Production: The process begins with raw sheep’s milk, which is heated and curdled with rennet. The curds are pressed, salted, and aged for anywhere from a few months to over a year. The longer the aging, the sharper and more robust the flavor.
• Region:  Pecorino Romano is produced in Sardinia, Lazio, and the Tuscan province of Grosseto, protected by its PDO (Protected Designation of Origin) status. Pecorino Toscano is produced in Tuscany and parts of Umbria and Lazio, while Pecorino Sardo is exclusive to Sardinia. Pecorino Siciliano, another PDO cheese, hails from Sicily.
• In the Kitchen: Pecorino Romano is a key ingredient in two of your favorite Roman pasta dishes; Carbonara and Cacio e Pepe (try our Goof Proof recipe here!) for a salty, Pecorino Toscano, with its milder flavor, pairs beautifully with honey and pears for a dessert or an appetizer.
  
  

  Cacio e Pepe

Parmigiano Reggiano: The King of Cheeses

One of the most beloved imported cheeses; Parmigiano Reggiano, often called the “King of Cheeses,” is revered for its nutty, complex flavor and in many cases for its deliciously crunchy texture thanks to tyrosine crystals that naturally form in the aging process. Learn more here!

• History: This cheese has been produced for over 800 years, with its origins tracing back to the Middle Ages in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua.
• Production: Made from raw cow’s milk, Parmigiano Reggiano is crafted using traditional methods. The milk is heated and curdled, then formed into wheels, salted, and aged for at least 12 months, though some wheels are aged for up to 36 months or more!
• Region: True Parmigiano Reggiano is only made in specific areas of Emilia-Romagna and Lombardy, protected by the DOP (Denominazione di Origine Protetta) designation.
• In the Kitchen: Grate it over risottos, shave it onto salads like our Kale Salad with Pancetta and Parmigiano Reggiano.  Or relish the deep flavor and enjoy it on its own with a drizzle of good quality imported balsamic vinegar from Parma’s neighboring town of Modena.
  
  

Grana Padano: The Versatile Classic

Imported Grana Padano cheese is sometimes compared to Parmigiano Reggiano, but it has its own unique flavor profile and history.

• History: Grana Padano dates back to the 12th century when Cistercian monks in the Po Valley sought a way to preserve surplus milk. The name “Grana” refers to its grainy texture, while “Padano” nods to the Po Valley region where it originated.
• Production: Similar to Parmigiano, Grana Padano is made from raw cow’s milk and aged for a minimum of 9 months. It is slightly less crumbly and milder than Parmigiano, making it very versatile in cooking.
• Region: Grana Padano is produced across a broader area in the Po Valley, encompassing Lombardy, Piedmont, Veneto, Trentino, and Emilia-Romagna. It also holds PDO status, ensuring its production is tied to its region of origin.
• In the Kitchen: Grana Padano shines in everyday cooking. Use it in pestos, mix it into your favorite meatball recipe, or try it in our recipe for Lamb Bolognese with Pappardelle and Grana Padano.
  

  Lamb Bolognese

Conclusion

Each of these iconic imported Italian cheeses—Pecorino, Parmigiano Reggiano, and Grana Padano—offers a taste of Italy’s rich history and culinary tradition. Whether grated over pasta, shaved into salads, or enjoyed on their own, these cheeses bring incredible flavor and a true taste of Italian heritage to every dish!