Emmental Cheese vs Parmigiano Reggiano Cheese
In this article, we’ll explore the answers to the most common questions about Emmental Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Emmental Cheese and Parmigiano Reggiano Cheese?"
- "Is Emmental Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Emmental Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Emmental Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Emmental Cheese or Parmigiano Reggiano Cheese better?"
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
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
Ranking
Emmental is ranked #32 out of 376 types.
Parmigiano Reggiano is ranked #174 out of 376 types.
Country of Origin
Emmental Cheese comes from Switzerland. 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. Emmental Cheese has a PDO (2004). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Emmental Cheese is made with cow milk that is typically raw. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Flavor and Aroma
Emmental Cheese has a nutty, sweet flavor. Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year . 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.
Side-by-Side Comparison Table
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 |
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 |