Abbaye de Tamié Cheese vs Parmigiano Reggiano Cheese

Abbaye de Tamié Cheese is a soft, pea-size holes cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Abbaye de Tamié Cheese?

Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in style to Reblochon, with a saffron crust dusted in white down and a creamy paste that firms up toward the centre.

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 Tamié Cheese and Parmigiano Reggiano Cheese?

• Origin: Abbaye de Tamié Cheese (France), Parmigiano Reggiano Cheese (Italy)
• Milk treatment: Abbaye de Tamié Cheese (unpasteurized), Parmigiano Reggiano Cheese (Raw)
• Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Parmigiano Reggiano Cheese (Hard)
• Aging: Abbaye de Tamié Cheese (Up to 40 days), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Abbaye de Tamié Cheese Taste Like Parmigiano Reggiano Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Parmigiano Reggiano Cheese brings umami character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Parmigiano Reggiano Cheese's mild, milky. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Abbaye de Tamié Cheese for Parmigiano Reggiano Cheese?

In most recipes, Abbaye de Tamié Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, pea-size holes bite and body where the recipe calls for grainy, flaky. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Abbaye de Tamié Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Abbaye de Tamié Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Abbaye de Tamié Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Parmigiano Reggiano Cheese 12 to 36 months.

Is Abbaye de Tamié Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Tamié Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Tamié Cheese taste like Parmigiano Reggiano Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Abbaye de Tamié Cheese made of?

Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. 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 Tamié Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Parmigiano Reggiano Cheese is grainy, flaky.