Blue Cheese vs Parmigiano Reggiano Cheese
Blue Cheese
Parmigiano Reggiano Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
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 Blue Cheese and Parmigiano Reggiano Cheese?
- Origin: Blue Cheese (France), Parmigiano Reggiano Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Parmigiano Reggiano Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Parmigiano Reggiano Cheese (Raw)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Blue Cheese (Natural), Parmigiano Reggiano Cheese (Hard)
- Aging: Blue Cheese (Typically aged 2-6 months), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Blue Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Emilia-Romagna Region |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Texture | Crumbly, Creamy, Semi-Soft | Grainy, flaky |
| Rind | Natural | Hard |
| Aging | Typically aged 2-6 months | 12 to 36 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Umami |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Blue Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Pairs well with | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb and more | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto and more |
Taste Comparison: Does Blue Cheese Taste Like Parmigiano Reggiano Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Parmigiano Reggiano Cheese brings umami character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Blue Cheese for Parmigiano Reggiano Cheese?
Blue Cheese can stand in for Parmigiano Reggiano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for grainy, flaky. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Blue Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Parmigiano Reggiano Cheese 12 to 36 months.
Is Blue Cheese similar to Parmigiano Reggiano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Parmigiano Reggiano Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Parmigiano Reggiano Cheese is grainy, flaky.