Blu di Bufala Cheese vs Parmigiano Reggiano Cheese
Blu di Bufala Cheese is a semi-firm, artisan, blue-veined buffalo-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Blu di Bufala Cheese?
Blu di Bufala is a blue-veined cheese from the Lombardy region in Italy, made from pasteurized water buffalo's milk. Its semi-firm texture is crafted by artisans, resulting in a cream-colored cheese with a natural rind. The flavor profile is a blend of acidic, milky, sweet, and tangy notes, creating a balanced taste experience. The aroma is fresh and milky, inviting and pleasant to the senses. This cheese offers a unique twist on traditional blue cheeses by using buffalo milk, which contributes to its distinctive taste and texture. It's an excellent choice for those seeking a different blue cheese experience.
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 Blu di Bufala Cheese and Parmigiano Reggiano Cheese?
- Milk type: Blu di Bufala Cheese (water buffalo's milk), Parmigiano Reggiano Cheese (Cow's milk)
- Milk treatment: Blu di Bufala Cheese (pasteurized), Parmigiano Reggiano Cheese (Raw)
- Texture: Blu di Bufala Cheese (semi-firm, artisan, blue-veined), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Blu di Bufala Cheese (natural), Parmigiano Reggiano Cheese (Hard)
- Taste: Blu di Bufala Cheese (acidic, milky, sweet, tangy), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Blu di Bufala Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Lombardy | Emilia-Romagna Region |
| Milk Type | Water buffalo's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-firm, artisan, blue-veined | Grainy, flaky |
| Rind | Natural | Hard |
| Aging | — | 12 to 36 months |
| Taste | Acidic, milky, sweet, tangy | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blu di Bufala Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | 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 |
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Where to buy Blu di Bufala Cheese and Parmigiano Reggiano Cheese
Blu di Bufala Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Blu di Bufala Cheese Taste Like Parmigiano Reggiano Cheese?
Blu di Bufala Cheese reads as acidic, milky, sweet, tangy, while Parmigiano Reggiano Cheese brings umami character. On the nose, Blu di Bufala Cheese offers fresh, milky, contrasted with Parmigiano Reggiano Cheese's mild, milky.
Can You Substitute Blu di Bufala Cheese for Parmigiano Reggiano Cheese?
Blu di Bufala Cheese can stand in for Parmigiano Reggiano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-firm, artisan, blue-veined bite and body where the recipe calls for grainy, flaky. Flavor-wise, Blu di Bufala Cheese reads as acidic, milky, sweet, tangy while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Blu di Bufala 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-firm, artisan, blue-veined cheese, go with Blu di Bufala Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Blu di Bufala Cheese suits recipes that want acidic, milky, sweet, tangy notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Blu di Bufala Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Blu di Bufala Cheese is made from buffalo milk; Parmigiano Reggiano Cheese uses cow.
Is Blu di Bufala Cheese similar to Parmigiano Reggiano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blu di Bufala Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in richness and milk character.
Does Blu di Bufala Cheese taste like Parmigiano Reggiano Cheese?
Blu di Bufala Cheese reads as acidic, milky, sweet, tangy, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Blu di Bufala Cheese leans fresh, milky, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Blu di Bufala Cheese made of?
Blu di Bufala Cheese is made from buffalo milk (pasteurized). It originates in Italy.
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, Blu di Bufala Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blu di Bufala Cheese is semi-firm, artisan, blue-veined, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Blu di Bufala Cheese and Parmigiano Reggiano Cheese.