, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Feta Cheese vs Parmigiano Reggiano Cheese
Feta Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Feta Cheese and Parmigiano Reggiano Cheese?"
- "Is Feta Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Feta Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Feta Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Feta Cheese or Parmigiano Reggiano Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 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
Feta Cheese's rind is described as none . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Feta is ranked #29 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Feta | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | 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 Feta and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Feta Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Emilia-Romagna Region |
| Certification | PDO (2002) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Moisture Content | High | Not Specified |
| Rind | None | Hard |
| Texture | Soft, white, aged in brine | Grainy, flaky |
| Taste | Sharp to mild | Umami |
| Aroma | Nutty, strong | Mild, Milky |
| Colors | White | Straw or light straw |
| Forms | Blocks submerged in brine, barrels | Cylindrical, slightly convex sides |
| Age | 2 months to longer | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
