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Monterey Jack Cheese vs Parmigiano Reggiano Cheese
Monterey Jack Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Monterey Jack Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Monterey Jack Cheese and Parmigiano Reggiano Cheese?"
- "Is Monterey Jack Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Monterey Jack Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Monterey Jack Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Monterey Jack Cheese or Parmigiano Reggiano Cheese better?"
Monterey Jack Cheese Overview
Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.
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
Monterey Jack Cheese comes from Mexico and United States. 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. Monterey Jack is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Monterey Jack 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
Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. Monterey Jack's texture can be described as "mild to firm". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Monterey Jack Cheese has a mild to full-flavored taste. Monterey Jack's aroma can be described as "aromatic". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Monterey Jack Cheese's appearance is colored cream to golden and is aged six weeks to ten 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
Monterey Jack Cheese uses animal rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Monterey Jack is ranked #22 out of 996 types based on community views. Parmigiano Reggiano is ranked #91 out of 996 types based on community views.
Pairing Comparison
| Monterey Jack | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Macaroni and Cheese, Pulled Pork, Tacos | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | Clam Chowder, Pastrami | 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 Monterey Jack and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Monterey Jack Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Mexico And United States | Italy |
| Specific Origin | Monterey County, California | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Fat Content | Not less than 50% on a dry basis | Minimum 32% |
| Moisture Content | Not more than 44% | Not Specified |
| Rind | Not Specified | Hard |
| Texture | Mild to firm | Grainy, flaky |
| Taste | Mild to full-flavored | Umami |
| Aroma | Aromatic | Mild, Milky |
| Colors | Cream to golden | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Six weeks to ten months | 12 to 36 months |
| Rennet Type | Animal | Calf rennet |
Which One Should You Choose?
If you prefer a mild to firm cheese, go for Monterey Jack. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Monterey Jack has a mild to full-flavored taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
