Cardo Cheese vs Parmesan Cheese

Cardo Cheese is a semi-soft goat-milk cheese from England, Scotland and Wales, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Cardo Cheese and Parmesan Cheese?

• Origin: Cardo Cheese (England, Scotland and Wales), Parmesan Cheese (Italy)
• Milk type: Cardo Cheese (Goat's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Cardo Cheese (pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Cardo Cheese (Semi-soft), Parmesan Cheese (Hard)
• Rind: Cardo Cheese (washed), Parmesan Cheese (natural)
• Taste: Cardo Cheese (floral, pungent, savory), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Cardo Cheese Taste Like Parmesan Cheese?

Cardo Cheese reads as floral, pungent, savory, while Parmesan Cheese brings salty, savory character. On the nose, Cardo Cheese offers pungent, contrasted with Parmesan Cheese's nutty, strong.

Can You Substitute Cardo Cheese for Parmesan Cheese?

Cardo Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for hard. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Parmesan Cheese brings salty, savory notes.

Which Is Better, Cardo Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Cardo Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Cardo Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Parmesan Cheese comes from Italy. Cardo Cheese is made from goat milk; Parmesan Cheese uses cow.

Is Cardo Cheese similar to Parmesan Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Cardo Cheese for Parmesan Cheese?

You can, but expect a shift in richness and milk character.

Does Cardo Cheese taste like Parmesan Cheese?

Cardo Cheese reads as floral, pungent, savory, while Parmesan Cheese is salty, savory. Aromas also diverge. Cardo Cheese leans pungent, and Parmesan Cheese is closer to nutty, strong.

What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Cardo Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cardo Cheese is semi-soft, while Parmesan Cheese is hard.