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Blue Cheese vs Parmesan Cheese
Blue Cheese
Parmesan Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Parmesan Cheese, including:
- "What is the difference between Blue Cheese and Parmesan Cheese?"
- "Is Blue Cheese and Parmesan Cheese the same?"
- "How does Blue Cheese compare to Parmesan Cheese cheese?"
- "How does the taste of Blue Cheese compare to Parmesan Cheese?"
- "Is Blue Cheese or Parmesan Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Parmesan Cheese Overview
Parmesan, often referred to by its Italian name, Parmigiano-Reggiano, is a hard, granular cheese known for its rich flavor and grainy texture. Made from cow's milk, it's aged for a minimum of 12 months, often much longer, to develop its distinct nutty and savory profile. Parmesan is a staple in Italian cuisine, commonly grated over pasta dishes, stirred into soups, or eaten on its own.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Parmesan Cheese originated from Italy.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Parmesan Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Parmesan's texture can be described as "hard, artisan".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Parmesan Cheese has a salty, savory taste. Parmesan's aroma can be described as "nutty, strong".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Parmesan Cheese has a color of straw .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Parmesan Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Parmesan is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Blue | Parmesan | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Shrimp |
For more details, check the full pairing guides on the Blue and Parmesan pages.
Side-by-Side Comparison Table
| Blue Cheese | Parmesan Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Hard, artisan |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Salty, savory |
| Aroma | Strong, Pungent, Earthy, Funky | Nutty, strong |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Straw |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard, artisan consistency, Parmesan might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Parmesan offers a salty, savory profile, ideal for different meals.
