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Gouda Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Gouda Cheese originates from Netherlands, specifically from Southern Holland. It is not classified as a protected cheese. Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

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

Composition and Texture

Gouda Cheese's composition reveals that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies. Similarly, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

Flavor and Aroma

Gouda Cheese's flavor profile is characterized by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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

Gouda Cheese's appearance can be described by its color, which is yellow, and it is available in large wheels. This variety is aged varies. 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

Gouda Cheese's rind is described as durable, and it uses an unspecified type rennet. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Gouda Cheese Parmigiano Reggiano Cheese
Country of Origin Netherlands Italy
Specific Origin Southern Holland Emilia-Romagna region
Certification None PDO (1996)
Milk Type Cow’s milk Cow's milk
Milk Treatment Pasteurized Raw
Fat Content Minimum 32%
Moisture Content Reduced by scalding
Rind Durable Hard
Texture Varies Grainy, flaky
Flavor Sweet to nutty Umami
Flavor Notes Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch. 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 Large wheels Cylindrical, slightly convex sides
Age Varies 12 to 36 months
Rennet Type Calf rennet