Abbaye de Citeaux Cheese vs Parmigiano Reggiano Cheese
Abbaye de Citeaux Cheese
Parmigiano Reggiano Cheese
Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Abbaye de Citeaux Cheese?
Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
What's the Difference Between Abbaye de Citeaux Cheese and Parmigiano Reggiano Cheese?
- Origin: Abbaye de Citeaux Cheese (France), Parmigiano Reggiano Cheese (Italy)
- Milk treatment: Abbaye de Citeaux Cheese (thermized), Parmigiano Reggiano Cheese (Raw)
- Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Abbaye de Citeaux Cheese (washed), Parmigiano Reggiano Cheese (Hard)
- Aging: Abbaye de Citeaux Cheese (three weeks), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Abbaye de Citeaux Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Burgundy | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Thermized | Raw |
| Texture | Semi-soft, artisan, brined | Grainy, flaky |
| Rind | Washed | Hard |
| Aging | Three weeks | 12 to 36 months |
| Taste | Acidic, milky, smooth | Umami |
Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Parmigiano Reggiano Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Parmigiano Reggiano Cheese brings umami character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Parmigiano Reggiano Cheese's mild, milky. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Abbaye de Citeaux Cheese for Parmigiano Reggiano Cheese?
In most recipes, Abbaye de Citeaux Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for grainy, flaky. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Abbaye de Citeaux Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Abbaye de Citeaux Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Parmigiano Reggiano Cheese 12 to 36 months.
Is Abbaye de Citeaux Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Abbaye de Citeaux Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abbaye de Citeaux Cheese taste like Parmigiano Reggiano Cheese?
Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Abbaye de Citeaux Cheese made of?
Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Abbaye de Citeaux Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Parmigiano Reggiano Cheese is grainy, flaky.