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Mahón-Menorca Cheese vs Parmigiano Reggiano Cheese
Mahón-Menorca Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Mahón-Menorca Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Parmigiano Reggiano Cheese?"
- "Is Mahón-Menorca Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Mahón-Menorca Cheese or Parmigiano Reggiano Cheese better?"
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
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
Mahón-Menorca Cheese comes from Spain. 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. Mahón-Menorca Cheese has a PDO (1996), PDO (1985). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Mahón-Menorca's texture can be described as "firm". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . 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
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Mahón-Menorca is ranked #222 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Mahón-Menorca | 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 Mahón-Menorca and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Mahón-Menorca Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Menorca, Balearic Islands | Emilia-Romagna Region |
| Certification | PDO (1996), PDO (1985) | PDO (1996) |
| Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Cow's milk |
| Milk Treatment | Raw or any authorized preservation technology | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Characteristic orangish | Hard |
| Texture | Firm | Grainy, flaky |
| Taste | Salty and spicy | Umami |
| Aroma | Lactic, buttery | Mild, Milky |
| Colors | Ivory-yellow to orangey or brownish gray | Straw or light straw |
| Forms | Parallelepiped shape | Cylindrical, slightly convex sides |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | 12 to 36 months |
| Rennet Type | Vegetable (Cynara cardunculus) | Calf rennet |
Which One Should You Choose?
If you prefer a firm cheese, go for Mahón-Menorca. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Mahón-Menorca has a salty and spicy taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
