Bleu du Vercors-Sassenage Cheese vs Parmesan Cheese
Bleu du Vercors-Sassenage Cheese
Parmesan Cheese
Bleu du Vercors-Sassenage Cheese is a semi-soft, creamy, blue-veined cow-milk cheese from France, while Parmesan Cheese is hard and made from cow milk, originating in Italy.
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What Is Bleu du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild blue cheese from the Vercors Massif in the Rhône-Alpes region of France, made from pasteurized cow's milk. Monks made it in the 14th century, and it has carried Appellation d'Origine Contrôlée protection since 1998.
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 Bleu du Vercors-Sassenage Cheese and Parmesan Cheese?
- Origin: Bleu du Vercors-Sassenage Cheese (France), Parmesan Cheese (Italy)
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Parmesan Cheese (unpasteurized)
- Texture: Bleu du Vercors-Sassenage Cheese (Semi-soft, creamy, blue-veined), Parmesan Cheese (Hard)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Parmesan Cheese (minimum 12 months, average 2 years)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Parmesan Cheese (salty, savory)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Parma And Reggio Emilia, Emilia-Romagna, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Semi-soft, creamy, blue-veined | Hard |
| Rind | Natural | Natural |
| Aging | At least 21 days after renneting | Minimum 12 months, average 2 years |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Salty, savory |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Parmesan Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Parmesan Cheese brings salty, savory character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Parmesan Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, creamy, blue-veined bite and body where the recipe calls for hard. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Parmesan Cheese brings salty, savory notes.
Which Is Better, Bleu du Vercors-Sassenage 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, creamy, blue-veined cheese, go with Bleu du Vercors-Sassenage Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Parmesan Cheese fits dishes calling for salty, savory.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Parmesan Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Parmesan Cheese comes from Italy. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Parmesan Cheese minimum 12 months, average 2 years.
Is Bleu du Vercors-Sassenage Cheese similar to Parmesan Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Parmesan Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Parmesan Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Parmesan Cheese is salty, savory.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (pasteurized). It's typically aged at least 21 days after renneting. 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, Bleu du Vercors-Sassenage Cheese or Parmesan Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is semi-soft, creamy, blue-veined, while Parmesan Cheese is hard.