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Langres Cheese vs Parmigiano Reggiano Cheese
Langres Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Langres Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Langres Cheese and Parmigiano Reggiano Cheese?"
- "Is Langres Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Langres Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Langres Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Langres Cheese or Parmigiano Reggiano Cheese better?"
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy 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
Langres Cheese comes from France. 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. Langres Cheese has a PDO (2009), PDO (1996). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Langres Cheese is made with cow milk that is typically unpasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Langres's texture can be described as "semisoft". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Langres Cheese's appearance is colored orange and is available in cylindrical . 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
Langres Cheese's rind is described as soft, orange . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Langres is ranked #58 out of 996 types based on community views. Parmigiano Reggiano is ranked #85 out of 996 types based on community views.
Pairing Comparison
| Langres | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Vinho Verde | 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 Langres and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Langres Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Plateau De Langres, Champagne Region | Emilia-Romagna Region |
| Certification | PDO (2009), PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Soft, orange | Hard |
| Texture | Semisoft | Grainy, flaky |
| Taste | Creamy, nutty | Umami |
| Aroma | Creamy aromas | Mild, Milky |
| Colors | Orange | Straw or light straw |
| Forms | Cylindrical | 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 semisoft cheese, go for Langres. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Langres has a creamy, nutty taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
