How To Tell If The Parmesan You're Buying Is The Real Deal

Having lived in Italy for 10 years, I'm very familiar with what authentic parmesan cheese really is and how we've been getting duped in the United States for too long. Parmesan seems to be everywhere in restaurants and grocery stores, but it's not as readily available as you may think. Some brands labeled as parmesan are actually loaded with fillers like cellulose and imposter cheeses.

A 2016 FDA investigation even found that some "100% Parmesan" products contained zero real parmesan, instead using fillers like cheddar, Swiss, and even wood pulp-derived cellulose. While 2-4% cellulose is normal for anti-clumping, some brands pushed it to 8.8%. This means a good chunk of parmesan on store shelves isn't the real deal, so if you want the authentic stuff, look for Parmigiano Reggiano with the official stamp.

In the U.S., basically any cheese can be sold as parmesan as long as it has a firm, brittle, and grateable texture. In order for it to be called Parmigiano Reggiano, it must legally be the real deal stuff. In the European Union, products labeled as "parmesan" are also held to the same legal standard. So no, Parmigiano Reggiano is not just a fancy way of saying parmesan cheese — it is actually a term that is strictly protected by Italian regulations under the Denominazione di Origine Protetta (DOP). This means it can only be made in specific regions of Italy (Emilia-Romagna and some parts of Lombardy) using traditional methods.

The easiest way to spot real Parmigiano Reggiano is by looking at the rind. Every authentic wheel has pin-dot writing stamped into it, spelling out "Parmigiano Reggiano" repeatedly across the surface. This isn't just for decoration — it's an official mark of authenticity. Alongside that, you might also see unique numbers that identify exactly which dairy made the cheese, a date stamp, and the letters "DOP."

Another dead giveaway is the red and yellow DOP label on any plastic or paper packaging, which certifies that it is real. If you're buying pre-cut wedges, make sure they still have at least a small piece of the rind attached. Quality cheese shops and high-end grocery stores will always leave part of the rind on so you can verify its authenticity. Plus, you can use it to make flavorful parmesan cheese broth. If you see a wedge that looks suspiciously smooth with no rind in sight, that's a red flag it might be generic parmesan.

If you're dealing with pre-grated cheese in a tub or bag, it gets trickier. Most genuine Parmigiano Reggiano isn't sold pre-grated because its texture changes over time once exposed to air. I've also experienced this firsthand, as my local supermarket mainly sells wheels and wedges. If you want it grated, you can go to the deli counter and kindly request that they do it for you. Any product — like those classic Kraft shakers – that lists more than milk, salt, and rennet (or enzymes) on the ingredients list is not real parmesan.

Even if the rind isn't visible, your senses can still help you figure out if you have real Parmigiano Reggiano or a knockoff. First, let's talk about texture; real Parmigiano Reggiano is firm, brittle, and full of tiny, crunchy crystals. Those white spots on your block of real parmesan cheese are probably crystals, which actually come from an amino acid called tyrosine. They form naturally as the cheese ages, giving it that classic grainy snap when you break a piece apart. Fake parmesan tends to be too smooth and too soft, lacking that aged, crumbly bite.

Parmigiano Reggiano is aged for a minimum of 12 months, while some wheels mature for up to two years, developing deep, nutty flavors that fake parmesan can't match. Similarly, it has a bold, toasty, and fruity aroma, while mass-produced parmesan smells like generic salty cheese. If you're ever in doubt, try tasting a small chunk. Parmigiano Reggiano delivers deep layers of flavor, starting out slightly sweet, moving into a nutty richness, and finishing with a deep umami punch. Generic parmesan tastes much flatter and saltier, without much depth.

The authentic product has a really strong, almost bitter taste, and I can't actually just bite through a block of it because it's overwhelming for me. In Italy, though, there are Lunchable-style packs that come with a block of Parmigiano Reggiano, crackers, and prosciutto — I don't know how the kids get through it! It's true that authentic Parmigiano Reggiano tends to cost more, but there really is a huge difference between fake parmesan and the true Italian classic.