Graviera Naxou Cheese vs Parmesan Cheese

Graviera Naxou Cheese is a hard, elastic cow, goat, or sheep-milk cheese from Greece, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What's the Difference Between Graviera Naxou Cheese and Parmesan Cheese?

• Origin: Graviera Naxou Cheese (Greece), Parmesan Cheese (Italy)
• Milk type: Graviera Naxou Cheese (Cow's milk, sometimes with sheep's or goat's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Graviera Naxou Cheese (pasteurized), Parmesan Cheese (unpasteurized)
• Texture: Graviera Naxou Cheese (Hard, elastic), Parmesan Cheese (Hard)
• Rind: Graviera Naxou Cheese (Smear rind), Parmesan Cheese (natural)
• Aging: Graviera Naxou Cheese (3 months), Parmesan Cheese (minimum 12 months, average 2 years)

Side-by-Side Comparison

Taste Comparison: Does Graviera Naxou Cheese Taste Like Parmesan Cheese?

Their flavor profiles are distinct. On the nose, Graviera Naxou Cheese offers delicate, slightly sharp, contrasted with Parmesan Cheese's nutty, strong. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Graviera Naxou Cheese for Parmesan Cheese?

Graviera Naxou Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, elastic bite and body where the recipe calls for hard.

Which Is Better, Graviera Naxou Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, elastic cheese, go with Graviera Naxou Cheese. For a hard profile, Parmesan Cheese is the better fit.

Frequently Asked Questions

Is Graviera Naxou Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Parmesan Cheese comes from Italy. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Parmesan Cheese uses cow. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Parmesan Cheese minimum 12 months, average 2 years.

Is Graviera Naxou Cheese similar to Parmesan Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Graviera Naxou Cheese for Parmesan Cheese?

You can, but expect a shift in richness and milk character.

Does Graviera Naxou Cheese taste like Parmesan Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Graviera Naxou Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is hard, elastic, while Parmesan Cheese is hard.