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Camembert Cheese vs Parmigiano Reggiano Cheese
Camembert Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Camembert Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Camembert Cheese and Parmigiano Reggiano Cheese?"
- "Is Camembert Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Camembert Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Camembert Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Camembert Cheese or Parmigiano Reggiano Cheese better?"
Camembert Cheese Overview
Camembert is a famous French cheese with a soft, creamy interior and a bloomy rind. It's made from cow's milk and has a rich, buttery flavor with earthy undertones. True Camembert from Normandy has a slightly more intense flavor compared to other varieties and becomes runnier as it ages.
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
Camembert 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. Camembert is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Camembert Cheese is made with cow milk. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Camembert's texture can be described as "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
Camembert Cheese has a sweet taste. Camembert's aroma can be described as "buttery, rich". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Camembert Cheese's appearance is colored pale yellow . 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
Camembert Cheese's rind is described as bloomy . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Camembert is ranked #11 out of 996 types based on community views. Parmigiano Reggiano is ranked #74 out of 996 types based on community views.
Pairing Comparison
| Camembert | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Cabernet Franc, Cava, Champagne, Crackers, Fig Jam, Fruit Compote, Grapes, Kolsch, Merlot, Raspberry, Sparkling Rosé, White Burgundy | 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 Camembert and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Camembert Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Not Specified | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Bloomy | Hard |
| Texture | Soft, artisan | Grainy, flaky |
| Taste | Sweet | Umami |
| Aroma | Buttery, rich | Mild, Milky |
| Colors | Pale yellow | 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 soft, artisan cheese, go for Camembert. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Camembert has a sweet taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
