Parmigiano Reggiano Cheese vs Pecorino delle Balze Volterrane Cheese
Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep milk.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What Is Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What's the Difference Between Parmigiano Reggiano Cheese and Pecorino delle Balze Volterrane Cheese?
- Milk type: Parmigiano Reggiano Cheese (Cow's milk), Pecorino delle Balze Volterrane Cheese (Sheep's milk)
- Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Rind: Parmigiano Reggiano Cheese (Hard), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
- Aging: Parmigiano Reggiano Cheese (12 to 36 months), Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months))
- Taste: Parmigiano Reggiano Cheese (Umami), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Parmigiano Reggiano Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Emilia-Romagna Region | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Raw |
| Texture | Grainy, flaky | Compact structure with negligible friability, possibly with some holes |
| Rind | Hard | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | 12 to 36 months | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Umami | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Parmigiano Reggiano Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | — |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | — |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Parmigiano Reggiano Cheese and Pecorino delle Balze Volterrane Cheese
Parmigiano Reggiano Cheese
Pecorino delle Balze Volterrane Cheese
Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Parmigiano Reggiano Cheese reads as umami, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Pecorino delle Balze Volterrane Cheese's persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers. More specifically, Parmigiano Reggiano Cheese shows lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty, while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Can You Substitute Parmigiano Reggiano Cheese for Pecorino delle Balze Volterrane Cheese?
Parmigiano Reggiano Cheese can stand in for Pecorino delle Balze Volterrane Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect grainy, flaky bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Parmigiano Reggiano Cheese or Pecorino delle Balze Volterrane Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a grainy, flaky cheese, go with Parmigiano Reggiano Cheese. For a compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
Frequently Asked Questions
Is Parmigiano Reggiano Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Parmigiano Reggiano Cheese is made from cow milk; Pecorino delle Balze Volterrane Cheese uses sheep. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Pecorino delle Balze Volterrane Cheese fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Is Parmigiano Reggiano Cheese similar to Pecorino delle Balze Volterrane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Parmigiano Reggiano Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in richness and milk character.
Does Parmigiano Reggiano Cheese taste like Pecorino delle Balze Volterrane Cheese?
Parmigiano Reggiano Cheese reads as umami, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Pecorino delle Balze Volterrane Cheese is closer to persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
What is Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Which should I choose, Parmigiano Reggiano Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.
See full profiles: Parmigiano Reggiano Cheese and Pecorino delle Balze Volterrane Cheese.