Parmigiano Reggiano Stravecchio Cheese vs Trnič Cheese
Parmigiano Reggiano Stravecchio Cheese is a hard, dry and grainy cow-milk cheese, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.
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 Trnič Cheese?
Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.
What's the Difference Between Parmigiano Reggiano Stravecchio Cheese and Trnič Cheese?
- Milk treatment: Parmigiano Reggiano Stravecchio Cheese (raw), Trnič Cheese (Sour, heated)
- Texture: Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy), Trnič Cheese (Hard)
- Taste: Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory), Trnič Cheese (Salty and slightly acidic)
Side-by-Side Comparison
| Parmigiano Reggiano Stravecchio Cheese | Trnič Cheese | |
|---|---|---|
| Country of Origin | — | Slovenia |
| Specific Origin | Parma And Reggio Emilia, Italy | Velika Planina |
| Milk Type | Cow | Cow’s milk |
| Milk Treatment | Raw | Sour, heated |
| Texture | Hard, dry and grainy | Hard |
| Aging | — | 4 weeks |
| Taste | Sharp, salty and savory | Salty and slightly acidic |
Taste Comparison: Does Parmigiano Reggiano Stravecchio Cheese Taste Like Trnič Cheese?
Parmigiano Reggiano Stravecchio Cheese reads as sharp, salty and savory, while Trnič Cheese brings salty and slightly acidic character. More specifically, Parmigiano Reggiano Stravecchio Cheese shows strong umami from a high glutamate content, while Trnič Cheese leans toward can be slightly piquant; hard, dry, and crumbly.
Can You Substitute Parmigiano Reggiano Stravecchio Cheese for Trnič Cheese?
In most recipes, Parmigiano Reggiano Stravecchio Cheese and Trnič 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. Flavor-wise, Parmigiano Reggiano Stravecchio Cheese reads as sharp, salty and savory while Trnič Cheese brings salty and slightly acidic notes.
Which Is Better, Parmigiano Reggiano Stravecchio Cheese or Trnič 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, Trnič Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Stravecchio Cheese suits recipes that want sharp, salty and savory notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Parmigiano Reggiano Stravecchio Cheese the same as Trnič Cheese?
No, they're distinct cheeses.
Is Parmigiano Reggiano Stravecchio Cheese similar to Trnič Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Parmigiano Reggiano Stravecchio Cheese for Trnič Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Parmigiano Reggiano Stravecchio Cheese taste like Trnič Cheese?
Parmigiano Reggiano Stravecchio Cheese reads as sharp, salty and savory, while Trnič Cheese is salty and slightly acidic.
What is Parmigiano Reggiano Stravecchio Cheese made of?
Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.
What is Trnič Cheese made of?
Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.
Which should I choose, Parmigiano Reggiano Stravecchio Cheese or Trnič Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy, while Trnič Cheese is hard.