Montasio Cheese vs Parmigiano Reggiano Cheese
Montasio Cheese
Parmigiano Reggiano Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Montasio Cheese?
Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.
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 Montasio Cheese and Parmigiano Reggiano Cheese?
- Milk treatment: Montasio Cheese (unpasteurized), Parmigiano Reggiano Cheese (Raw)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Parmigiano Reggiano Cheese (Grainy, flaky)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Montasio Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Elastic to crumbly and hard | Grainy, flaky |
| Rind | — | Hard |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | 12 to 36 months |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Montasio 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 Montasio Cheese and Parmigiano Reggiano Cheese
Montasio Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Montasio Cheese Taste Like Parmigiano Reggiano Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Parmigiano Reggiano Cheese brings umami character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, 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. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Montasio Cheese for Parmigiano Reggiano Cheese?
In most recipes, Montasio Cheese and Parmigiano Reggiano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect elastic to crumbly and hard bite and body where the recipe calls for grainy, flaky. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Montasio Cheese or Parmigiano Reggiano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Montasio Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Parmigiano Reggiano Cheese 12 to 36 months.
Is Montasio Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Montasio Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Montasio Cheese taste like Parmigiano Reggiano Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
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, Montasio Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Montasio Cheese and Parmigiano Reggiano Cheese.