Parmesan Cheese vs Salers Cheese

Parmesan Cheese is a hard cow-milk cheese from Italy, while Salers Cheese is semi-hard and made from cow 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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

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

• Origin: Parmesan Cheese (Italy), Salers Cheese (France)
• Texture: Parmesan Cheese (Hard), Salers Cheese (Semi-hard)
• Rind: Parmesan Cheese (natural), Salers Cheese (Thick gray)
• Aging: Parmesan Cheese (minimum 12 months, average 2 years), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Parmesan Cheese (salty, savory), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Salers Cheese?

Parmesan Cheese reads as salty, savory, while Salers Cheese brings strong-tasting character. More specifically, Parmesan Cheese shows sharp, salty, savory, strong umami, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Parmesan Cheese at minimum 12 months, average 2 years develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Parmesan Cheese for Salers Cheese?

In most recipes, Parmesan Cheese and Salers 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 semi-hard. Flavor-wise, Parmesan Cheese reads as salty, savory while Salers Cheese brings strong-tasting notes.

Which Is Better, Parmesan Cheese or Salers Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Parmesan Cheese. For a semi-hard profile, Salers Cheese is the better fit. Flavor-wise, Parmesan Cheese suits recipes that want salty, savory notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Parmesan Cheese the same as Salers Cheese?

No, they're distinct cheeses. Parmesan Cheese originates in Italy, while Salers Cheese comes from France. Aging also differs: Parmesan Cheese is typically aged minimum 12 months, average 2 years, Salers Cheese minimum of three months, up to forty-five months.

Is Parmesan Cheese similar to Salers Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Parmesan Cheese for Salers Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Parmesan Cheese taste like Salers Cheese?

Parmesan Cheese reads as salty, savory, while Salers Cheese is strong-tasting.

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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Parmesan Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmesan Cheese is hard, while Salers Cheese is semi-hard.