Herve Cheese vs Parmesan Cheese

Herve Cheese is a soft cow-milk cheese from Belgium, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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 Herve Cheese and Parmesan Cheese?

• Origin: Herve Cheese (Belgium), Parmesan Cheese (Italy)
• Milk treatment: Herve Cheese (raw), Parmesan Cheese (unpasteurized)
• Texture: Herve Cheese (Soft), Parmesan Cheese (Hard)
• Rind: Herve Cheese (washed), Parmesan Cheese (natural)
• Aging: Herve Cheese (about 3 months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Herve Cheese (smooth, spicy), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Herve Cheese Taste Like Parmesan Cheese?

Herve Cheese reads as smooth, spicy, while Parmesan Cheese brings salty, savory character. On the nose, Herve Cheese offers pungent, strong, contrasted with Parmesan Cheese's nutty, strong. More specifically, Herve Cheese shows sweet when young, spicy with age, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Herve Cheese for Parmesan Cheese?

In most recipes, Herve Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Herve Cheese reads as smooth, spicy while Parmesan Cheese brings salty, savory notes.

Which Is Better, Herve Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Herve Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Herve Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Herve Cheese originates in Belgium, while Parmesan Cheese comes from Italy. Aging also differs: Herve Cheese is typically aged about 3 months, Parmesan Cheese minimum 12 months, average 2 years.

Is Herve Cheese similar to Parmesan Cheese?

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

Can I substitute Herve Cheese for Parmesan Cheese?

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

Does Herve Cheese taste like Parmesan Cheese?

Herve Cheese reads as smooth, spicy, while Parmesan Cheese is salty, savory. Aromas also diverge. Herve Cheese leans pungent, strong, and Parmesan Cheese is closer to nutty, strong.

What is Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

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, Herve Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, while Parmesan Cheese is hard.