Abondance Cheese vs Parmigiano Reggiano Cheese

Q: Is Abondance Cheese the same as Parmigiano Reggiano Cheese?

No. Abondance Cheese and Parmigiano Reggiano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abondance Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Abondance Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Abondance Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Abondance Cheese

Parmigiano Reggiano Cheese

Abondance Cheese is a semi-cooked, pressed cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Abondance Cheese?

Abondance is a traditional French cheese from the Haute-Savoie region, easily recognized by its firm texture and concave wheel shape. Made from raw cow's milk, it matures for at least three months, developing a creamy, slightly nutty flavor. Its rind, washed during aging, contributes a subtle, earthy aroma.

What Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

What's the Difference Between Abondance Cheese and Parmigiano Reggiano Cheese?

Origin: Abondance Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Abondance Cheese (unpasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Abondance Cheese (Semi-cooked, pressed), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Abondance Cheese (Thin reddish-brown rind), Parmigiano Reggiano Cheese (Hard)
Aging: Abondance Cheese (100 days to 8-12 months), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Abondance Cheese (Savory, yet fruity with an intense "umami" taste), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Abondance Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Haute-Savoie	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Raw
Texture	Semi-cooked, pressed	Grainy, flaky
Rind	Thin reddish-brown rind	Hard
Aging	100 days to 8-12 months	12 to 36 months
Taste	Savory, yet fruity with an intense "umami" taste	Umami

Taste Comparison: Does Abondance Cheese Taste Like Parmigiano Reggiano Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Parmigiano Reggiano Cheese brings umami character. On the nose, Abondance Cheese offers yeasty, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Abondance Cheese shows more "fruity", "animal", "boiled milk", and "hazelnut" flavors noted in cheeses from higher pastures, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Abondance Cheese at 100 days to 8-12 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Abondance Cheese for Parmigiano Reggiano Cheese?

In most recipes, Abondance Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-cooked, pressed bite and body where the recipe calls for grainy, flaky. Flavor-wise, Abondance Cheese reads as savory, yet fruity with an intense "umami" taste while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Abondance 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-cooked, pressed cheese, go with Abondance Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Abondance Cheese suits recipes that want savory, yet fruity with an intense "umami" taste 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 Abondance Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Abondance Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Abondance Cheese is typically aged 100 days to 8-12 months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Abondance Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Abondance Cheese for Parmigiano Reggiano Cheese?

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

Does Abondance Cheese taste like Parmigiano Reggiano Cheese?

Abondance Cheese reads as savory, yet fruity with an intense "umami" taste, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Abondance Cheese leans yeasty, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Abondance Cheese made of?

Abondance Cheese is made from cow milk (unpasteurized). It's typically aged 100 days to 8-12 months. 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, Abondance Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abondance Cheese is semi-cooked, pressed, while Parmigiano Reggiano Cheese is grainy, flaky.