Esrom Cheese vs Parmigiano Reggiano Cheese
Esrom Cheese is a semi-hard to hard, soft but easily cut cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Esrom Cheese?
Esrom is a Danish cow's milk cheese, also sold as Danish Port Salut. It is known for a pungent aroma, a full sweet flavour, a waxy yellow-brown rind and small holes scattered through a buttery paste. It is one of three Danish cheeses with EU PGI protection.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
What's the Difference Between Esrom Cheese and Parmigiano Reggiano Cheese?
- Milk treatment: Esrom Cheese (Pasteurised at low temperature), Parmigiano Reggiano Cheese (Raw)
- Texture: Esrom Cheese (Semi-hard to hard, soft but easily cut), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Esrom Cheese (Thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, thin and uniform yellowish brown to reddish brown outer skin), Parmigiano Reggiano Cheese (Hard)
- Aging: Esrom Cheese (Minimum 2 weeks), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Esrom Cheese (Mild, acidic, aromatic with hints of surface ripening), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Esrom Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | — | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurised at low temperature | Raw |
| Texture | Semi-hard to hard, soft but easily cut | Grainy, flaky |
| Rind | Thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, thin and uniform yellowish brown to reddish brown outer skin | Hard |
| Aging | Minimum 2 weeks | 12 to 36 months |
| Taste | Mild, acidic, aromatic with hints of surface ripening | Umami |
Taste Comparison: Does Esrom Cheese Taste Like Parmigiano Reggiano Cheese?
Esrom Cheese reads as mild, acidic, aromatic with hints of surface ripening, while Parmigiano Reggiano Cheese brings umami character. On the nose, Esrom Cheese offers mild, acidic, aromatic, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Esrom Cheese shows the smell and flavor from the surface ripening become dominant as the cheese ages, while Parmigiano Reggiano Cheese leans toward 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. Aging plays into this as well. Esrom Cheese at minimum 2 weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Esrom Cheese for Parmigiano Reggiano Cheese?
In most recipes, Esrom Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard to hard, soft but easily cut bite and body where the recipe calls for grainy, flaky. Flavor-wise, Esrom Cheese reads as mild, acidic, aromatic with hints of surface ripening while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Esrom Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard to hard, soft but easily cut cheese, go with Esrom Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Esrom Cheese suits recipes that want mild, acidic, aromatic with hints of surface ripening notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
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Frequently Asked Questions
Is Esrom Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Aging also differs: Esrom Cheese is typically aged minimum 2 weeks, Parmigiano Reggiano Cheese 12 to 36 months.
Is Esrom Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Esrom Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Esrom Cheese taste like Parmigiano Reggiano Cheese?
Esrom Cheese reads as mild, acidic, aromatic with hints of surface ripening, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Esrom Cheese leans mild, acidic, aromatic, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Esrom Cheese made of?
Esrom Cheese is made from cow milk (pasteurised at low temperature). It's typically aged minimum 2 weeks.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Esrom Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Esrom Cheese is semi-hard to hard, soft but easily cut, while Parmigiano Reggiano Cheese is grainy, flaky.