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Caerphilly Cheese vs Parmigiano Reggiano Cheese
Caerphilly Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Caerphilly Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Caerphilly Cheese and Parmigiano Reggiano Cheese?"
- "Is Caerphilly Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Caerphilly Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Caerphilly Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Caerphilly Cheese or Parmigiano Reggiano Cheese better?"
Caerphilly Cheese Overview
Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.
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
Caerphilly Cheese comes from United Kingdom and Wales. 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. Caerphilly is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Caerphilly Cheese is made with cow milk that is typically unpasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Caerphilly Cheese has a earthy, barnyard, lemony taste. Caerphilly's aroma can be described as "fresh". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Caerphilly Cheese's appearance is colored white and is available in wheel . 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
Caerphilly Cheese's rind is described as mottled gray-white . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Caerphilly is ranked #133 out of 996 types based on community views. Parmigiano Reggiano is ranked #95 out of 996 types based on community views.
Pairing Comparison
| Caerphilly | 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 Caerphilly and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Caerphilly Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | United Kingdom And Wales | Italy |
| Specific Origin | 8 Miles North Of Cardiff | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Fat Content | 48% | Minimum 32% |
| Rind | Mottled gray-white | Hard |
| Texture | Tri-layered: Brie-like to dense core | Grainy, flaky |
| Taste | Earthy, barnyard, lemony | Umami |
| Aroma | Fresh | Mild, Milky |
| Colors | White | Straw or light straw |
| Forms | Wheel | 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 tri-layered: brie-like to dense core cheese, go for Caerphilly. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Caerphilly has a earthy, barnyard, lemony taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
