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Blue Cheese vs Parmigiano Reggiano Cheese
Blue Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Blue Cheese and Parmigiano Reggiano Cheese?"
- "Is Blue Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Blue Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Blue Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Blue Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Parmigiano Reggiano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
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 . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Parmigiano Reggiano is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Blue | Parmigiano Reggiano | |
|---|---|---|
| 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 | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | 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 |
For more details, check the full pairing guides on the Blue and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Blue Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Fat Content | Around 25-35% | Minimum 32% |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Hard |
| Texture | Crumbly, Creamy, Semi-Soft | Grainy, flaky |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Umami |
| Aroma | Strong, Pungent, Earthy, Funky | Mild, Milky |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Straw or light straw |
| Forms | Wheel, Block, Wedge, Crumbles | Cylindrical, slightly convex sides |
| Age | Typically aged 2-6 months | 12 to 36 months |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Calf rennet |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
