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Colby Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Parmigiano Reggiano Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. Similarly, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

Flavor and Aroma

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. Similarly, Parmigiano Reggiano Cheese is described by a general flavor of umami and notes of 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. Its aroma is described as mild, milky.

Appearance and Aging

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. Similarly, Parmigiano Reggiano Cheese features a color that is straw or light straw, comes in cylindrical, slightly convex sides, and has an aging period of 12 to 36 months.

Rind and Rennet Type

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Colby Cheese Parmigiano Reggiano Cheese
Country of Origin United States Italy
Specific Origin Colby, Wisconsin Emilia-Romagna region
Certification None PDO (1996)
Milk Type Whole Milk Cow's milk
Milk Treatment Pasteurized Raw
Fat Content ~31–32% (total weight basis) Minimum 32%
Moisture Content 40%
Rind None Hard
Texture Slightly curdy, softer Grainy, flaky
Flavor Mild, milky Umami
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color 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
Aroma Mild, Milky
Colors Orange Straw or light straw
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Cylindrical, slightly convex sides
Age < 3 months 12 to 36 months
Rennet Type Calf rennet