Laguiole Cheese vs Parmigiano Reggiano Cheese

Q: Is Laguiole Cheese the same as Parmigiano Reggiano Cheese?

No. Laguiole Cheese and Parmigiano Reggiano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Laguiole Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Laguiole Cheese for Parmigiano Reggiano Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Laguiole Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Laguiole Cheese

Parmigiano Reggiano Cheese

Laguiole Cheese is a firm and supple cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Laguiole Cheese and Parmigiano Reggiano Cheese?

Origin: Laguiole Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Laguiole Cheese (unpasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Laguiole Cheese (Firm and supple), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Laguiole Cheese (Dry whitish to light gray, aging to amber-brown to granite gray), Parmigiano Reggiano Cheese (Hard)
Aging: Laguiole Cheese (4-10+ months), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Laguiole Cheese (Medium to intense), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Laguiole Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Aveyron Department	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Raw
Texture	Firm and supple	Grainy, flaky
Rind	Dry whitish to light gray, aging to amber-brown to granite gray	Hard
Aging	4-10+ months	12 to 36 months
Taste	Medium to intense	Umami

Taste Comparison: Does Laguiole Cheese Taste Like Parmigiano Reggiano Cheese?

Laguiole Cheese reads as medium to intense, while Parmigiano Reggiano Cheese brings umami character. On the nose, Laguiole Cheese offers milky and fresh grass, dried meat, contrasted with Parmigiano Reggiano Cheese's mild, milky. 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 Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Laguiole Cheese at 4-10+ months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Laguiole Cheese for Parmigiano Reggiano Cheese?

In most recipes, Laguiole Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm and supple bite and body where the recipe calls for grainy, flaky. Flavor-wise, Laguiole Cheese reads as medium to intense while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Laguiole Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm and supple cheese, go with Laguiole Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Laguiole Cheese suits recipes that want medium to intense notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Laguiole Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Laguiole Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Laguiole Cheese is typically aged 4-10+ months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Laguiole Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Laguiole Cheese for Parmigiano Reggiano Cheese?

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

Does Laguiole Cheese taste like Parmigiano Reggiano Cheese?

Laguiole Cheese reads as medium to intense, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Laguiole Cheese leans milky and fresh grass, dried meat, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Laguiole Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Laguiole Cheese is firm and supple, while Parmigiano Reggiano Cheese is grainy, flaky.