Parmesan Cheese vs Pérail Cheese

Parmesan Cheese is a hard, artisan cow-milk cheese from Italy, while Pérail Cheese is soft and made from sheep milk, originating in France.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What Is Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

What's the Difference Between Parmesan Cheese and Pérail Cheese?

• Origin: Parmesan Cheese (Italy), Pérail Cheese (France)
• Milk type: Parmesan Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Parmesan Cheese (hard, artisan), Pérail Cheese (soft)
• Rind: Parmesan Cheese (natural), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Parmesan Cheese (minimum 12 months, average 2 years), Pérail Cheese (2 to 8 weeks)
• Taste: Parmesan Cheese (salty, savory), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Pérail Cheese?

Parmesan Cheese reads as salty, savory, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Parmesan Cheese at minimum 12 months, average 2 years develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Parmesan Cheese for Pérail Cheese?

Parmesan Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for soft. Flavor-wise, Parmesan Cheese reads as salty, savory while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Parmesan Cheese or Pérail Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Parmesan Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, Parmesan Cheese suits recipes that want salty, savory notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Parmesan Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Parmesan Cheese originates in Italy, while Pérail Cheese comes from France. Parmesan Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Parmesan Cheese is typically aged minimum 12 months, average 2 years, Pérail Cheese 2 to 8 weeks.

Is Parmesan Cheese similar to Pérail Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Parmesan Cheese for Pérail Cheese?

You can, but expect a shift in richness and milk character.

Does Parmesan Cheese taste like Pérail Cheese?

Parmesan Cheese reads as salty, savory, while Pérail Cheese is distinctly sheepy in older cheeses.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

What is Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Parmesan Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmesan Cheese is hard, artisan, while Pérail Cheese is soft.