Graddost Cheese vs Parmigiano Reggiano Cheese

Q: Is Graddost Cheese the same as Parmigiano Reggiano Cheese?

No. Graddost Cheese and Parmigiano Reggiano Cheese are distinct cheeses from Sweden and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Graddost Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Graddost Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Graddost Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Graddost Cheese is a semi-hard, artisan cow-milk cheese from Sweden, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Graddost Cheese?

Gräddost is a Swedish semi-hard cow's milk cheese whose name means cream cheese. It tastes mild, creamy and slightly sour, is usually sold at 60% fat, and melts so well that Swedish pizzerias made it a standard in the 1970s.

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 Graddost Cheese and Parmigiano Reggiano Cheese?

Origin: Graddost Cheese (Sweden), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Graddost Cheese (pasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Graddost Cheese (semi-hard, artisan), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Graddost Cheese (none, ripened in Cryovac plastic film), Parmigiano Reggiano Cheese (Hard)
Aging: Graddost Cheese (at least 4 weeks), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Graddost Cheese (nutty, tangy), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Graddost Cheese	Parmigiano Reggiano Cheese
Country of Origin	Sweden	Italy
Specific Origin	Sweden	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized	Raw
Texture	Semi-hard, artisan	Grainy, flaky
Rind	None, ripened in Cryovac plastic film	Hard
Aging	At least 4 weeks	12 to 36 months
Taste	Nutty, tangy	Umami

Taste Comparison: Does Graddost Cheese Taste Like Parmigiano Reggiano Cheese?

Graddost Cheese reads as nutty, tangy, while Parmigiano Reggiano Cheese brings umami character. On the nose, Graddost Cheese offers nutty, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Graddost Cheese shows mild, creamy and slightly sour, sometimes nutty, 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. Graddost Cheese at at least 4 weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Graddost Cheese for Parmigiano Reggiano Cheese?

In most recipes, Graddost 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, artisan bite and body where the recipe calls for grainy, flaky. Flavor-wise, Graddost Cheese reads as nutty, tangy while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Graddost 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, artisan cheese, go with Graddost Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Graddost Cheese suits recipes that want nutty, tangy notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Which is your favorite?

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Frequently Asked Questions

Is Graddost Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Graddost Cheese originates in Sweden, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Graddost Cheese is typically aged at least 4 weeks, Parmigiano Reggiano Cheese 12 to 36 months.

Is Graddost Cheese similar to Parmigiano Reggiano Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Graddost Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Graddost Cheese taste like Parmigiano Reggiano Cheese?

Graddost Cheese reads as nutty, tangy, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Graddost Cheese leans nutty, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Graddost Cheese made of?

Graddost Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Sweden.

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, Graddost Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graddost Cheese is semi-hard, artisan, while Parmigiano Reggiano Cheese is grainy, flaky.