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Chèvre (Goat Cheese) vs Parmigiano Reggiano Cheese
Chèvre (Goat Cheese)
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Chèvre (Goat Cheese) and Parmigiano Reggiano Cheese, including:
- "What is the difference between Chèvre (Goat Cheese) and Parmigiano Reggiano Cheese?"
- "Is Chèvre (Goat Cheese) and Parmigiano Reggiano Cheese the same?"
- "How does Chèvre (Goat Cheese) compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Chèvre (Goat Cheese) compare to Parmigiano Reggiano Cheese?"
- "Is Chèvre (Goat Cheese) or Parmigiano Reggiano Cheese better?"
Chèvre (Goat Cheese) Overview
Chèvre is the French word for goat, and it refers to any cheese made from goat's milk. These cheeses can vary widely in texture from soft and creamy to firm and crumbly. Chèvre flavors range from mild and smooth to tangy and bold, depending on the age and production methods.
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
Chèvre (Goat 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. Chèvre (Goat Cheese) is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Chèvre (Goat Cheese) is made with goat milk that is typically pasteurized or unpasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Chèvre (Goat Cheese)'s texture can be described as "soft". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Chèvre (Goat Cheese) has a tangy taste. Chèvre (Goat Cheese)'s aroma can be described as "goaty". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Chèvre (Goat Cheese)'s appearance is colored white . 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
Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Chèvre (Goat Cheese) is ranked #21 out of 996 types based on community views. Parmigiano Reggiano is ranked #66 out of 996 types based on community views.
Pairing Comparison
| Chèvre (Goat Cheese) | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Bresaola, Cabernet Franc, California Viogniers, Cava, Champagne, Fig Jam, German Riesling, Green Tea, Grüner Veltliner, Honey, Honeycomb, Kiwi, Kombucha, Olives, Pinot Grigio, Raspberry, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Sparkling Rosé, Strawberries, Tequila, Vinho Verde, White Burgundy | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Asti Spumante, Avocado, Beaujolais, Dried Cranberries, Dried Fruit, Gamay, Ginger, Mangoes, Mushrooms, Pear, Pecans, Pesto, Pinot Gris, Pumpkin, Seaweed, Sweet Potato, Viognier | 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 Chèvre (Goat Cheese) and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Chèvre (Goat Cheese) | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Goat | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Not Specified | Hard |
| Texture | Soft | Grainy, flaky |
| Taste | Tangy | Umami |
| Aroma | Goaty | Mild, Milky |
| Colors | White | 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 cheese, go for Chèvre (Goat Cheese). But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Chèvre (Goat Cheese) has a tangy taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
