If you love Italian food, you have probably seen Boar’s Head Grated Parmesan Cheese at your local grocery store. The label says “imported cheese” and “premium grated” which can easily make you think it is authentic Italian Parmigiano Reggiano. But is it really? Let’s take a closer look.
Is It Really Italian?
The packaging mentions “imported cheese” but never says “from Italy.” That detail matters. “Imported” could mean that some ingredients come from another country, not necessarily Italy. Real Parmigiano Reggiano always carries the PDO seal and clearly says “Product of Italy.”
Ingredients Tell the Truth
When you look at the ingredients list, you will see that this cheese is made with pasteurized milk. Traditional Parmigiano Reggiano, instead, is made only with raw cow’s milk, salt, and rennet with no preservatives or additives. The use of pasteurized milk is a clear sign that this is not the real thing.
What Does “Imported Premium Grated” Mean?
The phrase “imported premium grated” sounds impressive, but it is a marketing expression rather than a quality guarantee. It does not mean the cheese was made in Italy or that it follows traditional Italian methods. It is simply a way to make the product appear more refined.
My Tasting Impression
I tried Boar’s Head Grated Parmesan Cheese, and I have to say it is not as sharp or rich as real Parmigiano Reggiano. The flavor is mild and a bit flat compared to the authentic one. It can still work well in baking recipes or dishes where the cheese is mixed into the sauce. However, when serving pasta, risotto, or vegetables, I always prefer real Parmigiano Reggiano on a warm plate to intensify the taste and bring out the full flavor of the food.
How to Choose Real Parmesan
When you shop for authentic Italian Parmigiano Reggiano, look for these signs:
• The name Parmigiano Reggiano printed on the rind
• The PDO (DOP) seal
• The label clearly stating “Made in Italy”
• Transparent information about the distributor
Choosing the authentic cheese makes a huge difference in flavor, aroma, and texture. It also helps preserve the Italian artisans who continue the centuries old tradition of cheese making.
