, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Aged Gouda Cheese vs Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Aged Gouda Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Aged Gouda Cheese and Parmigiano Reggiano Cheese?"
- "Is Aged Gouda Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Aged Gouda Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Aged Gouda Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Aged Gouda Cheese or Parmigiano Reggiano Cheese better?"
Aged Gouda Cheese Overview
Aged Gouda is a hard cheese from the Netherlands, known for its rich aroma and firm texture. It can be made from cow's, goat's, or sheep's milk and may be pasteurized or unpasteurized. The cheese has a yellow color and is typically covered with a waxed rind. As it ages, Gouda develops a deeper, caramel-like flavor with hints of nuttiness and a slight crunch from protein crystals. This makes it a popular choice for snacking or serving on cheese platters. Its rich taste pairs well with robust red wines or dark beers. Often referred to as Oud Gouda, this cheese is a staple in both local and international markets.
Parmigiano Reggiano Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Aged Gouda Cheese comes from Netherlands. Parmigiano Reggiano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Aged Gouda is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Aged Gouda Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Aged Gouda's texture can be described as "hard". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Aged Gouda's aroma can be described as "rich". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Aged Gouda Cheese's appearance is colored yellow . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Aged Gouda Cheese's rind is described as waxed . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Aged Gouda is ranked #76 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Aged Gouda | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Almonds, Apples, Apricot, Asian Pear, Belgian Blonde, Bordeaux, Burgundy Red, Cabernet Franc, Cabernet Sauvignon, California Viogniers, Champagne, Crackers, Dried Cranberries, Grapes, Green Apple, IPA, Malbec, Merlot, Muscat, Pear, Pecans, Prosciutto, Pumpkin, Salami, Sangiovese, Scotch, Sweet Potato, Viognier | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Amaro, Cava, Dried Figs, Ginger, Mangoes, Pistachios, Port, Roasted Vegetables, Strawberries, Tequila | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Aged Gouda and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Aged Gouda Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Waxed | Hard |
| Texture | Hard | Grainy, flaky |
| Taste | Not Specified | Umami |
| Aroma | Rich | Mild, Milky |
| Colors | Yellow | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a hard cheese, go for Aged Gouda. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick.
