Caşcaval de Săveni Cheese vs Parmigiano Reggiano Cheese

Caşcaval de Săveni Cheese is a doughy, springy, and creamy cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Caşcaval de Săveni Cheese?

Cașcaval de Săveni is a semi-hard cheese from Romania, specifically from the northern half of Botoșani County. It is made from raw cow's milk and undergoes a traditional production process involving enzymatic coagulation with rennet. The cheese is aged for a minimum of 60 days, developing a unique flavor profile with sweet, salty, and slightly bitter notes reminiscent of walnuts. The cheese has a doughy, springy, and creamy texture, with a cream to pale yellow color. It is sold in cuboid or cylindrical shapes, either coated in wax or covered with a heat-shrinkable film. The cheese's distinct characteristics are attributed to the local milk and traditional production methods passed down through generations. The geographical area and local flora contribute to the cheese's flavor and aroma.

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 Caşcaval de Săveni Cheese and Parmigiano Reggiano Cheese?

• Texture: Caşcaval de Săveni Cheese (Doughy, springy, and creamy), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Caşcaval de Săveni Cheese (Thin rind, darker yellow than the inside), Parmigiano Reggiano Cheese (Hard)
• Aging: Caşcaval de Săveni Cheese (Minimum 60 days), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Caşcaval de Săveni Cheese (Pleasant, both sweet and salty, with a hint of bitterness), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Caşcaval de Săveni Cheese Taste Like Parmigiano Reggiano Cheese?

Caşcaval de Săveni Cheese reads as pleasant, both sweet and salty, with a hint of bitterness, while Parmigiano Reggiano Cheese brings umami character. On the nose, Caşcaval de Săveni Cheese offers intensifies during aging, reminiscent of moist earth and floral aromas, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Caşcaval de Săveni Cheese shows reminiscent of walnuts, due to proteolytic fermentation, 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. Caşcaval de Săveni Cheese at minimum 60 days develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Caşcaval de Săveni Cheese for Parmigiano Reggiano Cheese?

In most recipes, Caşcaval de Săveni Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect doughy, springy, and creamy bite and body where the recipe calls for grainy, flaky. Flavor-wise, Caşcaval de Săveni Cheese reads as pleasant, both sweet and salty, with a hint of bitterness while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Caşcaval de Săveni Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a doughy, springy, and creamy cheese, go with Caşcaval de Săveni Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Caşcaval de Săveni Cheese suits recipes that want pleasant, both sweet and salty, with a hint of bitterness notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Caşcaval de Săveni Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Caşcaval de Săveni Cheese is typically aged minimum 60 days, Parmigiano Reggiano Cheese 12 to 36 months.

Is Caşcaval de Săveni Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Caşcaval de Săveni Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Caşcaval de Săveni Cheese taste like Parmigiano Reggiano Cheese?

Caşcaval de Săveni Cheese reads as pleasant, both sweet and salty, with a hint of bitterness, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Caşcaval de Săveni Cheese leans intensifies during aging, reminiscent of moist earth and floral aromas, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Caşcaval de Săveni Cheese made of?

Caşcaval de Săveni Cheese is made from cow milk (raw), using enzymatic coagulation with rennet. It's typically aged minimum 60 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, Caşcaval de Săveni Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caşcaval de Săveni Cheese is doughy, springy, and creamy, while Parmigiano Reggiano Cheese is grainy, flaky.