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 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 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 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 (pasteurized), Parmigiano Reggiano Cheese (Raw)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Parmigiano Reggiano Cheese (Hard)
- 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 | Pasteurized | Raw |
| Texture | Creamy with blue veins | Grainy, flaky |
| Rind | Natural | 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. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 (pasteurized). 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.