Monastery Cheeses vs Parmigiano Reggiano Cheese

Q: Is Monastery Cheeses the same as Parmigiano Reggiano Cheese?

No. Monastery Cheeses and Parmigiano Reggiano Cheese are distinct cheeses from Belgium, Canada, France, Switzerland and United States and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Monastery Cheeses for Parmigiano Reggiano Cheese?

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

Q: Which should I choose, Monastery Cheeses 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.

Monastery Cheeses is a soft, semi-soft, brined cow-milk cheese from Belgium, Canada, France, Switzerland and United States, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

What Is Monastery Cheeses?

Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.

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 Monastery Cheeses and Parmigiano Reggiano Cheese?

Origin: Monastery Cheeses (Belgium, Canada, France, Switzerland and United States), Parmigiano Reggiano Cheese (Italy)
Milk treatment: Monastery Cheeses (pasteurized or unpasteurized), Parmigiano Reggiano Cheese (Raw)
Texture: Monastery Cheeses (soft, semi-soft, brined), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Monastery Cheeses (washed), Parmigiano Reggiano Cheese (Hard)
Taste: Monastery Cheeses (mild, pungent), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Monastery Cheeses	Parmigiano Reggiano Cheese
Country of Origin	Belgium, Canada, France, Switzerland And United States	Italy
Specific Origin	—	Emilia-Romagna Region
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Soft, semi-soft, brined	Grainy, flaky
Rind	Washed	Hard
Aging	—	12 to 36 months
Taste	Mild, pungent	Umami

Taste Comparison: Does Monastery Cheeses Taste Like Parmigiano Reggiano Cheese?

Monastery Cheeses reads as mild, pungent, while Parmigiano Reggiano Cheese brings umami character. On the nose, Monastery Cheeses offers pungent, strong, contrasted with Parmigiano Reggiano Cheese's mild, milky.

Can You Substitute Monastery Cheeses for Parmigiano Reggiano Cheese?

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

Which Is Better, Monastery Cheeses or Parmigiano Reggiano Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Monastery Cheeses the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Monastery Cheeses originates in Belgium, Canada, France, Switzerland and United States, while Parmigiano Reggiano Cheese comes from Italy.

Is Monastery Cheeses similar to Parmigiano Reggiano Cheese?

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

Can I substitute Monastery Cheeses for Parmigiano Reggiano Cheese?

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

Does Monastery Cheeses taste like Parmigiano Reggiano Cheese?

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

What is Monastery Cheeses made of?

Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.

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, Monastery Cheeses or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Monastery Cheeses is soft, semi-soft, brined, while Parmigiano Reggiano Cheese is grainy, flaky.