Caciottone di Norcia Cheese vs Parmigiano Reggiano Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What Is Parmigiano Reggiano Cheese?
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.
What's the Difference Between Caciottone di Norcia Cheese and Parmigiano Reggiano Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Parmigiano Reggiano Cheese (Cow's milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Parmigiano Reggiano Cheese (Raw)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Parmigiano Reggiano Cheese (Hard)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Emilia-Romagna Region |
| Milk Type | Cow's milk and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Soft and buttery, becoming firmer closer to the rind | Grainy, flaky |
| Rind | Thin, smooth, and washed | Hard |
| Aging | 20 to 365 days, depending on ripening type | 12 to 36 months |
| Taste | Fragrant and aromatic with a creamy aftertaste | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Caciottone di Norcia Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | 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 |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Caciottone di Norcia Cheese and Parmigiano Reggiano Cheese
Caciottone di Norcia Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Parmigiano Reggiano Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Parmigiano Reggiano Cheese brings umami character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Caciottone di Norcia Cheese shows cream, 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. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Caciottone di Norcia Cheese for Parmigiano Reggiano Cheese?
Caciottone di Norcia Cheese can stand in for Parmigiano Reggiano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for grainy, flaky. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Caciottone di Norcia Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Parmigiano Reggiano Cheese 12 to 36 months.
Is Caciottone di Norcia Cheese similar to Parmigiano Reggiano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Parmigiano Reggiano Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Caciottone di Norcia Cheese and Parmigiano Reggiano Cheese.