Laguiole Cheese vs Parmesan Cheese

Laguiole Cheese is a semi-hard, creamy cow-milk cheese from France, while Parmesan Cheese is hard and made from cow milk, originating in Italy.

What Is Laguiole Cheese?

Laguiole is a pressed, uncooked cheese from the Aubrac plateau in southern France, made only from raw Simmental or Aubrac cow's milk. Protected by AOC since 1961, it is the main cheese in aligot, the regional dish of mashed potatoes with cream and butter.

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 Laguiole Cheese and Parmesan Cheese?

• Origin: Laguiole Cheese (France), Parmesan Cheese (Italy)
• Texture: Laguiole Cheese (Semi-hard, creamy), Parmesan Cheese (Hard)
• Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Parmesan Cheese (natural)
• Aging: Laguiole Cheese (4-10+ months), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Laguiole Cheese (Medium to intense), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Laguiole Cheese Taste Like Parmesan Cheese?

Laguiole Cheese reads as medium to intense, while Parmesan Cheese brings salty, savory character. On the nose, Laguiole Cheese offers milky and fresh grass, dried meat, contrasted with Parmesan Cheese's nutty, strong. More specifically, Laguiole Cheese shows dry whitish to light gray rind transitioning to amber-brown to granite gray as aged. the body is ivory to straw yellow. flavor ranges from milky and fresh grass to nuts, with a lactic flavor varying by age. consumed as a table cheese, in salads, or for cooking. noted for use in aligot de l’aubrac., while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Laguiole Cheese for Parmesan Cheese?

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

Which Is Better, Laguiole 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, creamy cheese, go with Laguiole Cheese. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Laguiole Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Laguiole Cheese originates in France, while Parmesan Cheese comes from Italy. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Parmesan Cheese minimum 12 months, average 2 years.

Is Laguiole Cheese similar to Parmesan Cheese?

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

Can I substitute Laguiole Cheese for Parmesan Cheese?

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

Does Laguiole Cheese taste like Parmesan Cheese?

Laguiole Cheese reads as medium to intense, while Parmesan Cheese is salty, savory. Aromas also diverge. Laguiole Cheese leans milky and fresh grass, dried meat, and Parmesan Cheese is closer to nutty, strong.

What is Laguiole Cheese made of?

Laguiole Cheese is made from cow milk (unpasteurized). It's typically aged 4-10+ months. It originates in France.

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, Laguiole Cheese or Parmesan Cheese?

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