Lor Cheese vs Parmigiano Reggiano Cheese
Lor Cheese is a soft cheese from Iran, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
What Is Parmigiano Reggiano Cheese?
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.
What's the Difference Between Lor Cheese and Parmigiano Reggiano Cheese?
- Origin: Lor Cheese (Iran), Parmigiano Reggiano Cheese (Italy)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Parmigiano Reggiano Cheese (Cow's milk)
- Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Parmigiano Reggiano Cheese (Raw)
- Texture: Lor Cheese (Soft), Parmigiano Reggiano Cheese (Grainy, flaky)
- Aging: Lor Cheese (Fresh), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Lor Cheese (Slightly sweet cream), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Lor Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Iran | Italy |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Emilia-Romagna Region |
| Milk Type | Whey (from semihard cheeses like Peche) | Cow's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | Raw |
| Texture | Soft | Grainy, flaky |
| Rind | — | Hard |
| Aging | Fresh | 12 to 36 months |
| Taste | Slightly sweet cream | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Lor Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | 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 |
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Where to buy Lor Cheese and Parmigiano Reggiano Cheese
Lor Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Lor Cheese Taste Like Parmigiano Reggiano Cheese?
Lor Cheese reads as slightly sweet cream, while Parmigiano Reggiano Cheese brings umami character. On the nose, Lor Cheese offers no particular smell, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, 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. Lor Cheese at fresh develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Lor Cheese for Parmigiano Reggiano Cheese?
Lor Cheese can stand in for Parmigiano Reggiano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for grainy, flaky. Flavor-wise, Lor Cheese reads as slightly sweet cream while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Lor Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Lor Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Lor Cheese is typically aged fresh, Parmigiano Reggiano Cheese 12 to 36 months.
Is Lor Cheese similar to Parmigiano Reggiano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Parmigiano Reggiano Cheese?
Lor Cheese reads as slightly sweet cream, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Lor Cheese leans no particular smell, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
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, Lor Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Lor Cheese and Parmigiano Reggiano Cheese.