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Iberico Cheese vs Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Iberico Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Iberico Cheese and Parmigiano Reggiano Cheese?"
- "Is Iberico Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Iberico Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Iberico Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Iberico Cheese or Parmigiano Reggiano Cheese better?"
Iberico Cheese Overview
Queso Iberico is a hard cheese from Spain made using a blend of cow's, goat's, and sheep's milk. It can be crafted from either pasteurized or unpasteurized milk, contributing to its rich and aromatic profile. This cheese has a buttery and nutty flavor with a strong taste that captures the essence of its mixed milk origins. The cheese is typically white in color and features a natural rind. Known also as Iberico Cheese, it offers a satisfying density and a complex taste that pairs well with a variety of foods. Its rich aroma and firm texture make it a popular choice for cheese lovers seeking a traditional Spanish flavor.
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
Iberico Cheese comes from Spain. 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. Iberico is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Iberico Cheese is made with cow, goat, and sheep milk that is typically pasteurized or unpasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Iberico's texture can be described as "hard". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Iberico Cheese has a buttery, nutty, strong taste. Iberico's aroma can be described as "aromatic, rich". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Iberico Cheese's appearance is colored white . 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
Iberico Cheese's rind is described as natural . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Iberico is ranked #89 out of 996 types based on community views. Parmigiano Reggiano is ranked #73 out of 996 types based on community views.
Pairing Comparison
| Iberico | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Vinho Verde | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | 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 Iberico and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Iberico Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's, goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Natural | Hard |
| Texture | Hard | Grainy, flaky |
| Taste | Buttery, nutty, strong | Umami |
| Aroma | Aromatic, rich | Mild, Milky |
| Colors | White | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a hard cheese, go for Iberico. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Iberico has a buttery, nutty, strong taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
