Idiazabal Cheese vs Parmesan Cheese

Idiazabal Cheese is a semi-hard, elastic sheep-milk cheese from Spain, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Parmesan Cheese?

• Origin: Idiazabal Cheese (Spain), Parmesan Cheese (Italy)
• Milk type: Idiazabal Cheese (Sheep's milk), Parmesan Cheese (Cow's milk)
• Milk treatment: Idiazabal Cheese (Raw), Parmesan Cheese (unpasteurized)
• Texture: Idiazabal Cheese (Semi-hard, elastic), Parmesan Cheese (Hard)
• Rind: Idiazabal Cheese (Hard, smooth), Parmesan Cheese (natural)
• Aging: Idiazabal Cheese (60 days), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Idiazabal Cheese (Intense, slightly piquant), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like Parmesan Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Parmesan Cheese brings salty, savory character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Parmesan Cheese's nutty, strong. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Idiazabal Cheese for Parmesan Cheese?

Idiazabal Cheese can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, elastic bite and body where the recipe calls for hard. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Parmesan Cheese brings salty, savory notes.

Which Is Better, Idiazabal Cheese or Parmesan Cheese?

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

Frequently Asked Questions

Is Idiazabal Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Parmesan Cheese comes from Italy. Idiazabal Cheese is made from sheep milk; Parmesan Cheese uses cow. Aging also differs: Idiazabal Cheese is typically aged 60 days, Parmesan Cheese minimum 12 months, average 2 years.

Is Idiazabal Cheese similar to Parmesan Cheese?

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

Can I substitute Idiazabal Cheese for Parmesan Cheese?

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

Does Idiazabal Cheese taste like Parmesan Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Parmesan Cheese is salty, savory. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Parmesan Cheese is closer to nutty, strong.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is semi-hard, elastic, while Parmesan Cheese is hard.