Nanoški sir Cheese vs Parmigiano Reggiano Stravecchio Cheese
Nanoški sir Cheese is a hard cow-milk cheese from Slovenia, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy and made from cow milk.
What Is Nanoški sir Cheese?
Nanoški sir is a hard cow's milk cheese from the upper Vipava Valley in Slovenia, protected at EU level since 2011. It slices cleanly and tastes slightly piquant, pleasantly salty and intense.
What Is Parmigiano Reggiano Stravecchio Cheese?
Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, savory taste that makes it a grating cheese.
What's the Difference Between Nanoški sir Cheese and Parmigiano Reggiano Stravecchio Cheese?
- Milk treatment: Nanoški sir Cheese (Thermized or partially pasteurized), Parmigiano Reggiano Stravecchio Cheese (raw)
- Texture: Nanoški sir Cheese (Hard), Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy)
- Taste: Nanoški sir Cheese (Piquant, slightly nutty), Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory)
Side-by-Side Comparison
| Nanoški sir Cheese | Parmigiano Reggiano Stravecchio Cheese | |
|---|---|---|
| Country of Origin | Slovenia | — |
| Specific Origin | Nanos Plateau, Vipava Valley | Parma And Reggio Emilia, Italy |
| Milk Type | Slovenian Brown cow | Cow |
| Milk Treatment | Thermized or partially pasteurized | Raw |
| Texture | Hard | Hard, dry and grainy |
| Rind | Smooth, firm, and dry | — |
| Aging | At least 60 days | — |
| Taste | Piquant, slightly nutty | Sharp, salty and savory |
Taste Comparison: Does Nanoški sir Cheese Taste Like Parmigiano Reggiano Stravecchio Cheese?
Nanoški sir Cheese reads as piquant, slightly nutty, while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory character. More specifically, Nanoški sir Cheese shows given by the microflora and vipavska burja wind, while Parmigiano Reggiano Stravecchio Cheese leans toward strong umami from a high glutamate content.
Can You Substitute Nanoški sir Cheese for Parmigiano Reggiano Stravecchio Cheese?
In most recipes, Nanoški sir Cheese and Parmigiano Reggiano Stravecchio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for hard, dry and grainy. Flavor-wise, Nanoški sir Cheese reads as piquant, slightly nutty while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory notes.
Which Is Better, Nanoški sir Cheese or Parmigiano Reggiano Stravecchio Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Nanoški sir Cheese. For a hard, dry and grainy profile, Parmigiano Reggiano Stravecchio Cheese is the better fit. Flavor-wise, Nanoški sir Cheese suits recipes that want piquant, slightly nutty notes, while Parmigiano Reggiano Stravecchio Cheese fits dishes calling for sharp, salty and savory.
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Frequently Asked Questions
Is Nanoški sir Cheese the same as Parmigiano Reggiano Stravecchio Cheese?
No, they're distinct cheeses.
Is Nanoški sir Cheese similar to Parmigiano Reggiano Stravecchio Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Nanoški sir Cheese for Parmigiano Reggiano Stravecchio Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Nanoški sir Cheese taste like Parmigiano Reggiano Stravecchio Cheese?
Nanoški sir Cheese reads as piquant, slightly nutty, while Parmigiano Reggiano Stravecchio Cheese is sharp, salty and savory.
What is Nanoški sir Cheese made of?
Nanoški sir Cheese is made from cow milk (thermized or partially pasteurized), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
What is Parmigiano Reggiano Stravecchio Cheese made of?
Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.
Which should I choose, Nanoški sir Cheese or Parmigiano Reggiano Stravecchio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Nanoški sir Cheese is hard, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy.