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Emmental Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Emmental Cheese Parmigiano Reggiano Cheese
Country of Origin Switzerland Italy
Specific Origin Emmental, Canton of Bern Emilia-Romagna region
Certification PDO (2004) PDO (1996)
Milk Type Raw Cow's Milk Cow's milk
Milk Treatment Raw Raw
Fat Content Minimum of 45% (dry matter) Minimum 32%
Rind Hard
Texture Hard or medium-hard Grainy, flaky
Flavor Nutty, sweet Umami
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged 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 Yellow Straw or light straw
Forms Round loaves Cylindrical, slightly convex sides
Age 4 months to over 1 year 12 to 36 months
Rennet Type Calf rennet