Abertam Cheese vs Parmesan Cheese
Abertam Cheese is a hard sheep-milk cheese from Czech Republic, while Parmesan Cheese is hard and made from cow milk, originating in Italy.
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What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
What Is Parmesan Cheese?
Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.
What's the Difference Between Abertam Cheese and Parmesan Cheese?
- Origin: Abertam Cheese (Czech Republic), Parmesan Cheese (Italy)
- Milk type: Abertam Cheese (Sheep's milk), Parmesan Cheese (Cow's milk)
- Aging: Abertam Cheese (2 months), Parmesan Cheese (minimum 12 months, average 2 years)
- Taste: Abertam Cheese (acidic, strong, tangy), Parmesan Cheese (salty, savory)
Side-by-Side Comparison
| Abertam Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | Italy |
| Specific Origin | Karlovy Vary | Parma And Reggio Emilia, Emilia-Romagna, Italy |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Hard | Hard |
| Rind | Natural | Natural |
| Aging | 2 months | Minimum 12 months, average 2 years |
| Taste | Acidic, strong, tangy | Salty, savory |
Taste Comparison: Does Abertam Cheese Taste Like Parmesan Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Parmesan Cheese brings salty, savory character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.
Can You Substitute Abertam Cheese for Parmesan Cheese?
Abertam Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Parmesan Cheese brings salty, savory notes.
Which Is Better, Abertam Cheese or Parmesan Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Parmesan Cheese fits dishes calling for salty, savory.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Abertam Cheese the same as Parmesan Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Parmesan Cheese comes from Italy. Abertam Cheese is made from sheep milk; Parmesan Cheese uses cow. Aging also differs: Abertam Cheese is typically aged 2 months, Parmesan Cheese minimum 12 months, average 2 years.
Is Abertam Cheese similar to Parmesan Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abertam Cheese for Parmesan Cheese?
You can, but expect a shift in richness and milk character.
Does Abertam Cheese taste like Parmesan Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Parmesan Cheese is salty, savory.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
What is Parmesan Cheese made of?
Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.
Which should I choose, Abertam Cheese or Parmesan Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.