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Edam Cheese vs Parmigiano Reggiano Cheese
Edam Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Edam Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Edam Cheese and Parmigiano Reggiano Cheese?"
- "Is Edam Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Edam Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Edam Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Edam Cheese or Parmigiano Reggiano Cheese better?"
Edam Cheese Overview
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
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
Edam Cheese comes from Netherlands. 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. Edam is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Edam Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Edam's texture can be described as "rubber-textured to crystalline". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Edam Cheese has a sweet, milky, nutty, buttery taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Edam Cheese's appearance is colored red , is available in round and is aged 3 months to longer . 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
Edam Cheese's rind is described as smooth, waxed . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Edam is ranked #14 out of 996 types based on community views. Parmigiano Reggiano is ranked #90 out of 996 types based on community views.
Pairing Comparison
| Edam | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Chardonnay | 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 Edam and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Edam Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Italy |
| Specific Origin | North Of Holland | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Smooth, waxed | Hard |
| Texture | Rubber-textured to crystalline | Grainy, flaky |
| Taste | Sweet, milky, nutty, buttery | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | Red | Straw or light straw |
| Forms | Round | Cylindrical, slightly convex sides |
| Age | 3 months to longer | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a rubber-textured to crystalline cheese, go for Edam. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Edam has a sweet, milky, nutty, buttery taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
