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Brie Cheese vs Parmigiano Reggiano Cheese
Brie Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Brie Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Brie Cheese and Parmigiano Reggiano Cheese?"
- "Is Brie Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Brie Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Brie Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Brie Cheese or Parmigiano Reggiano Cheese better?"
Brie Cheese Overview
Brie is a soft cheese named after the French region from which it originated. It’s famous for its creamy interior and edible white rind. Brie has a rich, buttery flavor with hints of mushrooms and almonds. It’s often served at room temperature on cheese platters or used in cooking for its ability to add depth and creaminess to recipes.
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
Brie 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. Brie is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Brie Cheese is made with cow milk that is typically raw or pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Brie's texture can be described as "soft". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Brie Cheese has a nutty, mushroom taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Brie Cheese's appearance is colored white . 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
Brie Cheese's rind is described as bloomy and uses animal rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Brie is ranked #6 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Brie | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Apples, Apricot, Asian Pear, Asti Spumante, Beaujolais, Belgian Blonde, Bresaola, Cabernet Franc, California Viogniers, Cava, Champagne, Crackers, Dried Cranberries, Dried Fruit, Fig Jam, Fruit Compote, Gamay, Ginger, Grapes, Hard Cider, Honey, Honeycomb, Kombucha, Mangoes, Merlot, Mushrooms, Pear, Pecans, Pistachios, Port, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Turkey, Viognier, White Burgundy | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Almonds, Bordeaux, Burgundy Red, Dijon Mustard, Dried Figs, German Riesling, Green Apple, Green Tea, GrĂĽner Veltliner, Ham, Kiwi, Muscat, Prosciutto, Pumpkin, Roasted Vegetables, Salmon, Scotch, Sweet Potato | 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 Brie and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Brie Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Brie | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Pasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Bloomy | Hard |
| Texture | Soft | Grainy, flaky |
| Taste | Nutty, Mushroom | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | White | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Animal | Calf rennet |
Which One Should You Choose?
If you prefer a soft cheese, go for Brie. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Brie has a nutty, mushroom taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
