, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Caciotta Cheese vs Parmigiano Reggiano Cheese
Caciotta Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Caciotta Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Caciotta Cheese and Parmigiano Reggiano Cheese?"
- "Is Caciotta Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Caciotta Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Caciotta Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Caciotta Cheese or Parmigiano Reggiano Cheese better?"
Caciotta Cheese Overview
Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.
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
Caciotta Cheese comes from Italy. 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. Caciotta is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Caciotta Cheese is made with cow, goat, sheep, or buffalo milk. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Caciotta's texture can be described as "semi-soft, artisan". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Caciotta Cheese has a mild taste. Parmigiano Reggiano Cheese has a umami taste. 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.
Ranking
Caciotta is ranked #80 out of 996 types based on community views. Parmigiano Reggiano is ranked #73 out of 996 types based on community views.
Pairing Comparison
| Caciotta | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | 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 Caciotta and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Caciotta Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Cow's milk |
| Milk Treatment | Not Specified | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Not Specified | Hard |
| Texture | Semi-soft, artisan | Grainy, flaky |
| Taste | Mild | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | Not Specified | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a semi-soft, artisan cheese, go for Caciotta. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Caciotta has a mild taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
