Metsovone Cheese vs Parmigiano Reggiano Cheese

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

No. Metsovone Cheese and Parmigiano Reggiano Cheese are distinct cheeses from Greece and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Metsovone Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Metsovone Cheese for Parmigiano Reggiano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Metsovone 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.

Metsovone Cheese

Parmigiano Reggiano Cheese

Metsovone Cheese is a semihard to hard cow, goat, or sheep-milk cheese from Greece, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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 Metsovone Cheese and Parmigiano Reggiano Cheese?

Origin: Metsovone Cheese (Greece), Parmigiano Reggiano Cheese (Italy)
Milk type: Metsovone Cheese (Cow's milk, Ewe's or Goat's milk), Parmigiano Reggiano Cheese (Cow's milk)
Milk treatment: Metsovone Cheese (Smoked), Parmigiano Reggiano Cheese (Raw)
Texture: Metsovone Cheese (Semihard to hard), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Metsovone Cheese (Waxed), Parmigiano Reggiano Cheese (Hard)
Aging: Metsovone Cheese (3 months), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Metsovone Cheese (Slightly salty and piquant), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Metsovone Cheese	Parmigiano Reggiano Cheese
Country of Origin	Greece	Italy
Specific Origin	Metsovo, Epirus	Emilia-Romagna Region
Milk Type	Cow's milk, Ewe's or Goat's milk	Cow's milk
Milk Treatment	Smoked	Raw
Texture	Semihard to hard	Grainy, flaky
Rind	Waxed	Hard
Aging	3 months	12 to 36 months
Taste	Slightly salty and piquant	Umami

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

Metsovone Cheese reads as slightly salty and piquant, while Parmigiano Reggiano Cheese brings umami character. On the nose, Metsovone Cheese offers natural smoke, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Metsovone Cheese shows smoked cheese resembling italian provolone with a special smoked perfume, 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. Metsovone Cheese at 3 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Metsovone Cheese for Parmigiano Reggiano Cheese?

Metsovone Cheese can stand in for Parmigiano Reggiano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard to hard bite and body where the recipe calls for grainy, flaky. Flavor-wise, Metsovone Cheese reads as slightly salty and piquant while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Metsovone Cheese or Parmigiano Reggiano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semihard to hard cheese, go with Metsovone Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Metsovone Cheese suits recipes that want slightly salty and piquant notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

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Frequently Asked Questions

Is Metsovone Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Metsovone Cheese originates in Greece, while Parmigiano Reggiano Cheese comes from Italy. Metsovone Cheese is made from cow, goat, or sheep milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Metsovone Cheese is typically aged 3 months, Parmigiano Reggiano Cheese 12 to 36 months.

Is Metsovone Cheese similar to Parmigiano Reggiano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Metsovone Cheese for Parmigiano Reggiano Cheese?

You can, but expect a shift in richness and milk character.

Does Metsovone Cheese taste like Parmigiano Reggiano Cheese?

Metsovone Cheese reads as slightly salty and piquant, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Metsovone Cheese leans natural smoke, and Parmigiano Reggiano Cheese is closer to mild, milky.

What is Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

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, Metsovone Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Metsovone Cheese is semihard to hard, while Parmigiano Reggiano Cheese is grainy, flaky.