Parmigiano Reggiano Stravecchio Cheese vs Sap Sago Cheese
Parmigiano Reggiano Stravecchio Cheese is a hard, dry and grainy cow-milk cheese, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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 Is Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Parmigiano Reggiano Stravecchio Cheese and Sap Sago Cheese?
- Milk treatment: Parmigiano Reggiano Stravecchio Cheese (raw), Sap Sago Cheese (skimmed)
- Texture: Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy), Sap Sago Cheese (hard)
Side-by-Side Comparison
| Parmigiano Reggiano Stravecchio Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | Parma And Reggio Emilia, Italy | Canton Of Glarus |
| Milk Type | Cow | Cow's milk |
| Milk Treatment | Raw | Skimmed |
| Texture | Hard, dry and grainy | Hard |
| Rind | — | Natural |
| Aging | — | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Sharp, salty and savory | — |
Taste Comparison: Does Parmigiano Reggiano Stravecchio Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. More specifically, Parmigiano Reggiano Stravecchio Cheese shows strong umami from a high glutamate content, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee).
Can You Substitute Parmigiano Reggiano Stravecchio Cheese for Sap Sago Cheese?
In most recipes, Parmigiano Reggiano Stravecchio Cheese and Sap Sago Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, dry and grainy bite and body where the recipe calls for hard.
Which Is Better, Parmigiano Reggiano Stravecchio Cheese or Sap Sago Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, dry and grainy cheese, go with Parmigiano Reggiano Stravecchio Cheese. For a hard profile, Sap Sago Cheese is the better fit.
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Frequently Asked Questions
Is Parmigiano Reggiano Stravecchio Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses.
Is Parmigiano Reggiano Stravecchio Cheese similar to Sap Sago Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Parmigiano Reggiano Stravecchio Cheese for Sap Sago Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Parmigiano Reggiano Stravecchio Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Parmigiano Reggiano Stravecchio Cheese made of?
Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.
What is Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Parmigiano Reggiano Stravecchio Cheese or Sap Sago Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy, while Sap Sago Cheese is hard.