Aisy Cendre Cheese vs Parmigiano Reggiano Cheese

Aisy Cendre Cheese is a semi-soft, smear-ripened cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky 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 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 Aisy Cendre Cheese and Parmigiano Reggiano Cheese?

• Origin: Aisy Cendre Cheese (France), Parmigiano Reggiano Cheese (Italy)
• Milk treatment: Aisy Cendre Cheese (pasteurized), Parmigiano Reggiano Cheese (Raw)
• Texture: Aisy Cendre Cheese (semi-soft, smear-ripened), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Aisy Cendre Cheese (washed), Parmigiano Reggiano Cheese (Hard)
• Aging: Aisy Cendre Cheese (2 weeks), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Aisy Cendre Cheese (full-flavored, herbaceous, salty, smokey), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Aisy Cendre Cheese Taste Like Parmigiano Reggiano Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Parmigiano Reggiano Cheese brings umami character. On the nose, Aisy Cendre Cheese offers earthy, nutty, smokey, contrasted with Parmigiano Reggiano Cheese's mild, milky. Aging plays into this as well. Aisy Cendre Cheese at 2 weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Aisy Cendre Cheese for Parmigiano Reggiano Cheese?

In most recipes, Aisy Cendre Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Aisy Cendre 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-soft, smear-ripened cheese, go with Aisy Cendre Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Aisy Cendre Cheese suits recipes that want full-flavored, herbaceous, salty, smokey notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Aisy Cendre Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aisy Cendre Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Aisy Cendre Cheese is typically aged 2 weeks, Parmigiano Reggiano Cheese 12 to 36 months.

Is Aisy Cendre Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Aisy Cendre Cheese for Parmigiano Reggiano Cheese?

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

Does Aisy Cendre Cheese taste like Parmigiano Reggiano Cheese?

Aisy Cendre Cheese reads as full-flavored, herbaceous, salty, smokey, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Aisy Cendre Cheese leans earthy, nutty, smokey, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 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, Aisy Cendre Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Aisy Cendre Cheese is semi-soft, smear-ripened, while Parmigiano Reggiano Cheese is grainy, flaky.