Aisy Cendre Cheese vs Parmesan Cheese

Aisy Cendre Cheese is a semi-soft, smear-ripened cow-milk cheese from France, while Parmesan Cheese is hard, artisan and made from cow milk, originating in Italy.

What Is Aisy Cendre Cheese?

Aisy cendré is a French cow's milk cheese made in Époisses, in Burgundy. Its washed rind is scrubbed for two weeks and then rolled in wood ash, which leaves a greyish coat, a slightly smoked aroma and a paste usually eaten while still firm.

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 Aisy Cendre Cheese and Parmesan Cheese?

• Origin: Aisy Cendre Cheese (France), Parmesan Cheese (Italy)
• Milk treatment: Aisy Cendre Cheese (pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Aisy Cendre Cheese (semi-soft, smear-ripened), Parmesan Cheese (hard, artisan)
• Rind: Aisy Cendre Cheese (washed), Parmesan Cheese (natural)
• Aging: Aisy Cendre Cheese (2 weeks), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Aisy Cendre Cheese (full-flavored, herbaceous, salty, smokey), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Aisy Cendre Cheese Taste Like Parmesan Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Parmesan Cheese brings salty, savory character. On the nose, Aisy Cendre Cheese offers earthy, nutty, smokey, contrasted with Parmesan Cheese's nutty, strong. Aging plays into this as well. Aisy Cendre Cheese at 2 weeks develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Aisy Cendre Cheese for Parmesan Cheese?

In most recipes, Aisy Cendre Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, smear-ripened bite and body where the recipe calls for hard, artisan. Flavor-wise, Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey while Parmesan Cheese brings salty, savory notes.

Which Is Better, Aisy Cendre Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, smear-ripened cheese, go with Aisy Cendre Cheese. For a hard, artisan profile, Parmesan Cheese is the better fit. Flavor-wise, Aisy Cendre Cheese suits recipes that want full-flavored, herbaceous, salty, smokey notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Aisy Cendre Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Aisy Cendre Cheese originates in France, while Parmesan Cheese comes from Italy. Aging also differs: Aisy Cendre Cheese is typically aged 2 weeks, Parmesan Cheese minimum 12 months, average 2 years.

Is Aisy Cendre Cheese similar to Parmesan Cheese?

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

Can I substitute Aisy Cendre Cheese for Parmesan Cheese?

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

Does Aisy Cendre Cheese taste like Parmesan Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Parmesan Cheese is salty, savory. Aromas also diverge. Aisy Cendre Cheese leans earthy, nutty, smokey, and Parmesan Cheese is closer to nutty, strong.

What is Aisy Cendre Cheese made of?

Aisy Cendre Cheese is made from cow milk (pasteurized). It's typically aged 2 weeks. It originates in France.

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, Aisy Cendre Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Aisy Cendre Cheese is semi-soft, smear-ripened, while Parmesan Cheese is hard, artisan.