Livarot Cheese vs Parmigiano Reggiano Cheese

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

No. Livarot 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 Livarot Cheese for Parmigiano Reggiano Cheese?

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

Q: Which should I choose, Livarot 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.

Livarot Cheese

Parmigiano Reggiano Cheese

Livarot Cheese is a chewy, melts in the mouth cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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 Livarot Cheese and Parmigiano Reggiano Cheese?

Origin: Livarot Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Livarot Cheese (mostly pasteurized; only 12% raw), Parmigiano Reggiano Cheese (Raw)
Texture: Livarot Cheese (Chewy, Melts in the mouth), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Livarot Cheese (Sticky, Orangey), Parmigiano Reggiano Cheese (Hard)
Aging: Livarot Cheese (21 days), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Livarot Cheese (Pungent), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Livarot Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Normandy, Pays D’Auge	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Mostly pasteurized; only 12% raw	Raw
Texture	Chewy, Melts in the mouth	Grainy, flaky
Rind	Sticky, Orangey	Hard
Aging	21 days	12 to 36 months
Taste	Pungent	Umami

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

Livarot Cheese reads as pungent, while Parmigiano Reggiano Cheese brings umami character. On the nose, Livarot Cheese offers pungent animalian, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Livarot Cheese shows onion, hay, smoke, with a pungent animalian aroma, 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. Livarot Cheese at 21 days develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Livarot Cheese for Parmigiano Reggiano Cheese?

In most recipes, Livarot Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect chewy, melts in the mouth bite and body where the recipe calls for grainy, flaky. Flavor-wise, Livarot Cheese reads as pungent while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Livarot Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a chewy, melts in the mouth cheese, go with Livarot Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Livarot Cheese suits recipes that want pungent notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Which is your favorite?

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Frequently Asked Questions

Is Livarot Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Livarot Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Livarot Cheese is typically aged 21 days, Parmigiano Reggiano Cheese 12 to 36 months.

Is Livarot Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Livarot Cheese for Parmigiano Reggiano Cheese?

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

Does Livarot Cheese taste like Parmigiano Reggiano Cheese?

Livarot Cheese reads as pungent, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Livarot Cheese leans pungent animalian, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. 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, Livarot Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Livarot Cheese is chewy, melts in the mouth, while Parmigiano Reggiano Cheese is grainy, flaky.