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American Cheese vs Parmigiano Reggiano Cheese
American Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about American Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between American Cheese and Parmigiano Reggiano Cheese?"
- "Is American Cheese and Parmigiano Reggiano Cheese the same?"
- "How does American Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of American Cheese compare to Parmigiano Reggiano Cheese?"
- "Is American Cheese or Parmigiano Reggiano Cheese better?"
American Cheese Overview
A staple in American cuisine, this processed cheese is known for its excellent melting properties and smooth texture. American cheese is typically mild and creamy, designed to be versatile in dishes like burgers and grilled sandwiches. It's available in various colors and flavors, tailored to suit different tastes and recipes.
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
American Cheese comes from United States. 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. American is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
American Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
American's texture can be described as "semi-soft, processed". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
American's aroma can be described as "mild". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
American 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
American Cheese's rind is described as rindless . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
American is ranked #103 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| American | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Grilled Cheese | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | 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 American and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| American Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | United States | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pastuerized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Rindless | Hard |
| Texture | Semi-soft, processed | Grainy, flaky |
| Taste | Not Specified | Umami |
| Aroma | Mild | 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 semi-soft, processed cheese, go for American. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick.
