Cantal / Fourme de Cantal Cheese vs Parmigiano Reggiano Cheese
Cantal / Fourme de Cantal Cheese is a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Cantal / Fourme de Cantal Cheese?
Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in
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 Cantal / Fourme de Cantal Cheese and Parmigiano Reggiano Cheese?
- Texture: Cantal / Fourme de Cantal Cheese (Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Cantal / Fourme de Cantal Cheese (Dry crust), Parmigiano Reggiano Cheese (Hard)
- Aging: Cantal / Fourme de Cantal Cheese ("Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days)), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Cantal / Fourme de Cantal Cheese (Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Cantal / Fourme de Cantal Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Department Of Cantal And Parts Of Aveyron, Corrèze, Haute-Loire, And Puy-De-Dôme | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or heat-treated | Raw |
| Texture | Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses | Grainy, flaky |
| Rind | Dry crust | Hard |
| Aging | "Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days) | 12 to 36 months |
| Taste | Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting | Umami |
Taste Comparison: Does Cantal / Fourme de Cantal Cheese Taste Like Parmigiano Reggiano Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Parmigiano Reggiano Cheese brings umami character. More specifically, Cantal / Fourme de Cantal Cheese shows milky, slightly acidic, fruity, intense, 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. Cantal / Fourme de Cantal Cheese at "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days) develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Cantal / Fourme de Cantal Cheese for Parmigiano Reggiano Cheese?
In most recipes, Cantal / Fourme de Cantal Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses bite and body where the recipe calls for grainy, flaky. Flavor-wise, Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Cantal / Fourme de Cantal Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses cheese, go with Cantal / Fourme de Cantal Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Cantal / Fourme de Cantal Cheese suits recipes that want milky, slightly acidic at the beginning, becoming fruity, intense, and lasting notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
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Frequently Asked Questions
Is Cantal / Fourme de Cantal Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Aging also differs: Cantal / Fourme de Cantal Cheese is typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days), Parmigiano Reggiano Cheese 12 to 36 months.
Is Cantal / Fourme de Cantal Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cantal / Fourme de Cantal Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cantal / Fourme de Cantal Cheese taste like Parmigiano Reggiano Cheese?
Cantal / Fourme de Cantal Cheese reads as milky, slightly acidic at the beginning, becoming fruity, intense, and lasting, while Parmigiano Reggiano Cheese is umami.
What is Cantal / Fourme de Cantal Cheese made of?
Cantal / Fourme de Cantal Cheese is made from cow milk (raw or heat-treated), using added rennet. It's typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
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, Cantal / Fourme de Cantal Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cantal / Fourme de Cantal Cheese is hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses, while Parmigiano Reggiano Cheese is grainy, flaky.