"As an Italian-American chef, De Laurentiis has a foot in two worlds when it comes to parmesan cheese - American parmesan and Parmigiano-Reggiano. She chooses between both, and uses them under different circumstances. The quickest way to tell the difference between wedges of the two cheeses is by the rind. American parmesan (derived from domestic cows) doesn't have a label, while Parmigiano-Reggiano (comes from Italian cows) does."
"Flavor-wise, Italian parmesan is superior to domestic parm, De Laurentiis instructs, describing the taste as, "nutty, buttery ... full-flavored." But there are trade-offs to all things in life, and with depth of flavor comes a steeper price - like, two or three times as much. Which is why Giada recommends using Parmigiano-Reggiano sparingly, as a finisher, freshly grated over soups and salads, in salad dressings, and on pasta like rich shrimp and scallop scampi, or a creamy tomato tortellini soup."
Freshly-grated Parmigiano-Reggiano provides a nutty, buttery, full-flavored profile best used sparingly as a finishing cheese on soups, salads, dressings, and delicate pastas. Parmigiano-Reggiano wedges carry a seal indicating origin from the Reggiano region of Italy, while domestic American parmesan lacks that label. The Italian cheese usually costs two to three times more than domestic parmesan. Domestic parmesan offers a subtler flavor and suits baked dishes or recipes where a bold parmesan note is undesirable. Choosing the more intense cheese as a finisher maximizes flavor impact without overusing the expensive product.
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