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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
Ranking
Blue is ranked #3 out of 377 types.
Parmigiano Reggiano is ranked #113 out of 377 types.
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. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Flavor and Aroma
Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
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
Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Side-by-Side Comparison Table
| Blue Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Emilia-Romagna region | |
| Certification | None | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Raw | |
| Fat Content | Minimum 32% | |
| Rind | Hard | |
| Texture | Grainy, flaky | |
| Flavor | Umami | |
| Aroma | Mild, Milky | |
| Colors | Straw or light straw | |
| Forms | Cylindrical, slightly convex sides | |
| Age | 12 to 36 months | |
| Rennet Type | Calf rennet |
