Ossau-Iraty Cheese vs Parmigiano Reggiano Stravecchio Cheese
Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy and made from cow milk.
What Is Ossau-Iraty Cheese?
Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.
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 Ossau-Iraty Cheese and Parmigiano Reggiano Stravecchio Cheese?
- Milk type: Ossau-Iraty Cheese (sheep's milk), Parmigiano Reggiano Stravecchio Cheese (cow)
- Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy)
- Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory)
Side-by-Side Comparison
| Ossau-Iraty Cheese | Parmigiano Reggiano Stravecchio Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées | Parma And Reggio Emilia, Italy |
| Milk Type | Sheep's milk | Cow |
| Milk Treatment | Raw | Raw |
| Texture | Homogeneous, uncooked, pressed | Hard, dry and grainy |
| Rind | Natural, smooth, orange to gray | — |
| Aging | Minimum 80-120 days | — |
| Taste | Fruity, herbaceous, nutty | Sharp, salty and savory |
Taste Comparison: Does Ossau-Iraty Cheese Taste Like Parmigiano Reggiano Stravecchio Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory character.
Can You Substitute Ossau-Iraty Cheese for Parmigiano Reggiano Stravecchio Cheese?
Ossau-Iraty Cheese can stand in for Parmigiano Reggiano Stravecchio Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for hard, dry and grainy. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory notes.
Which Is Better, Ossau-Iraty 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 homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a hard, dry and grainy profile, Parmigiano Reggiano Stravecchio Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Parmigiano Reggiano Stravecchio Cheese fits dishes calling for sharp, salty and savory.
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Frequently Asked Questions
Is Ossau-Iraty Cheese the same as Parmigiano Reggiano Stravecchio Cheese?
No, they're distinct cheeses. Ossau-Iraty Cheese is made from sheep milk; Parmigiano Reggiano Stravecchio Cheese uses cow.
Is Ossau-Iraty Cheese similar to Parmigiano Reggiano Stravecchio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ossau-Iraty Cheese for Parmigiano Reggiano Stravecchio Cheese?
You can, but expect a shift in richness and milk character.
Does Ossau-Iraty Cheese taste like Parmigiano Reggiano Stravecchio Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Parmigiano Reggiano Stravecchio Cheese is sharp, salty and savory.
What is Ossau-Iraty Cheese made of?
Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. It originates in France.
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, Ossau-Iraty Cheese or Parmigiano Reggiano Stravecchio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy.