Brillat-Savarin Cheese vs Parmigiano Reggiano Cheese

Q: Is Brillat-Savarin Cheese the same as Parmigiano Reggiano Cheese?

No. Brillat-Savarin Cheese and Parmigiano Reggiano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brillat-Savarin Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Brillat-Savarin Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Brillat-Savarin Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brillat-Savarin Cheese

Parmigiano Reggiano Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

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 Brillat-Savarin Cheese and Parmigiano Reggiano Cheese?

Origin: Brillat-Savarin Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Brillat-Savarin Cheese (pasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Brillat-Savarin Cheese (Semisoft), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Parmigiano Reggiano Cheese (Hard)
Aging: Brillat-Savarin Cheese (1 to 2 weeks), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Brillat-Savarin Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Normandy And Burgundy, France	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw
Texture	Semisoft	Grainy, flaky
Rind	White and fluffy P. candidum	Hard
Aging	1 to 2 weeks	12 to 36 months
Taste	Luxurious, tangy, sour, mushroomy softened butter	Umami

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Parmigiano Reggiano Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Parmigiano Reggiano Cheese brings umami character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, 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. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Brillat-Savarin Cheese for Parmigiano Reggiano Cheese?

In most recipes, Brillat-Savarin Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for grainy, flaky. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Brillat-Savarin Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Brillat-Savarin Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Parmigiano Reggiano Cheese 12 to 36 months.

Is Brillat-Savarin Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brillat-Savarin Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brillat-Savarin Cheese taste like Parmigiano Reggiano Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 weeks. 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, Brillat-Savarin Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Parmigiano Reggiano Cheese is grainy, flaky.