Bleu du Vercors-Sassenage Cheese vs Parmigiano Reggiano Cheese
Bleu du Vercors-Sassenage Cheese
Parmigiano Reggiano Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Bleu du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild, creamy blue cheese from the Rhône-Alpes region in France. It has a subtle nutty flavor with hints of mushroom, made from pasteurized cow's milk and aged for at least two months. The cheese features a smooth, moist texture with light blue veining, making it less intense than many other blue cheeses.
What Is Parmigiano Reggiano Cheese?
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.
What's the Difference Between Bleu du Vercors-Sassenage Cheese and Parmigiano Reggiano Cheese?
- Origin: Bleu du Vercors-Sassenage Cheese (France), Parmigiano Reggiano Cheese (Italy)
- Milk treatment: Bleu du Vercors-Sassenage Cheese (Mixture of heated milk from the previous day and raw milk of the morning milking), Parmigiano Reggiano Cheese (Raw)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Parmigiano Reggiano Cheese (Grainy, flaky)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Emilia-Romagna Region |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow's milk |
| Milk Treatment | Mixture of heated milk from the previous day and raw milk of the morning milking | Raw |
| Texture | Creamy with blue veins | Grainy, flaky |
| Rind | — | Hard |
| Aging | At least 21 days after renneting | 12 to 36 months |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Umami |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Parmigiano Reggiano Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Parmigiano Reggiano Cheese brings umami character. Aging plays into this as well. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Parmigiano Reggiano Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy with blue veins bite and body where the recipe calls for grainy, flaky. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy with blue veins cheese, go with Bleu du Vercors-Sassenage Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Bleu du Vercors-Sassenage Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Parmigiano Reggiano Cheese 12 to 36 months.
Is Bleu du Vercors-Sassenage Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Parmigiano Reggiano Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Parmigiano Reggiano Cheese is umami.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (mixture of heated milk from the previous day and raw milk of the morning milking). It's typically aged at least 21 days after renneting. 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, Bleu du Vercors-Sassenage Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is creamy with blue veins, while Parmigiano Reggiano Cheese is grainy, flaky.