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Maasdam Cheese vs Parmigiano Reggiano Cheese
Maasdam Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Maasdam Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Maasdam Cheese and Parmigiano Reggiano Cheese?"
- "Is Maasdam Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Maasdam Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Maasdam Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Maasdam Cheese or Parmigiano Reggiano Cheese better?"
Maasdam Cheese Overview
Maasdam cheese is the Dutch answer to Swiss cheeses, recognizable by its large holes and sweet, nutty flavor. It is made from cow's milk and has a semi-soft texture. Maasdam matures faster than other holey cheeses like Emmental, developing its distinctive flavor and appearance in just a few weeks.
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
Maasdam Cheese comes from Netherlands. 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. Maasdam is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Maasdam Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Maasdam's texture can be described as "semi-hard". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Maasdam Cheese has a nutty, sweet taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Maasdam Cheese's appearance is colored pale yellow . 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
Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Maasdam is ranked #36 out of 996 types based on community views. Parmigiano Reggiano is ranked #75 out of 996 types based on community views.
Pairing Comparison
| Maasdam | 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 | No additional pairings listed. | 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 Maasdam and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Maasdam Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Not Specified | Hard |
| Texture | Semi-hard | Grainy, flaky |
| Taste | Nutty, sweet | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | Pale yellow | Straw or light straw |
| Forms | Not Specified | 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 semi-hard cheese, go for Maasdam. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Maasdam has a nutty, sweet taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
