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Parmigiano Reggiano Cheese vs Port Salut Cheese
Parmigiano Reggiano Cheese
Port Salut Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Port Salut Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Port Salut Cheese?"
- "Is Parmigiano Reggiano Cheese and Port Salut Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Port Salut Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Port Salut Cheese?"
- "Is Parmigiano Reggiano Cheese or Port Salut Cheese better?"
Parmigiano Reggiano Cheese Overview
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.
Port Salut Cheese Overview
Port Salut is a semi-soft cheese originally made by Trappist monks. It has a distinctive orange rind and a mild, savory flavor. Known for its smooth and creamy texture, Port Salut is a versatile cheese that's easily sliced and melts well, making it suitable for cooking as well as a table cheese.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Port Salut Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Parmigiano Reggiano Cheese has a PDO (1996). Port Salut is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Port Salut Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Port Salut Cheese has a fat content of 72.70%. Port Salut's texture can be described as "semi-soft".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Port Salut Cheese has a acidic, mellow taste.
Appearance and Aging
Parmigiano Reggiano Cheese's appearance is colored straw or light straw , is available in cylindrical, slightly convex sides and is aged 12 to 36 months . Port Salut Cheese has a color of pale yellow .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Port Salut Cheese's rind is described as washed .
Ranking
Parmigiano Reggiano is ranked #72 out of 996 types based on community views. Port Salut is ranked #114 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Port Salut | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | No pairings listed. |
| 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 | No additional pairings listed. |
For more details, check the full pairing guides on the Parmigiano Reggiano and Port Salut pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Port Salut Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Emilia-Romagna Region | Brittany |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Fat Content | Minimum 32% | 72.70% |
| Rind | Hard | Washed |
| Texture | Grainy, flaky | Semi-soft |
| Taste | Umami | Acidic, mellow |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Pale yellow |
| Forms | Cylindrical, slightly convex sides | Not Specified |
| Age | 12 to 36 months | Not Specified |
| Rennet Type | Calf rennet | Not Specified |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a semi-soft consistency, Port Salut might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Port Salut offers a acidic, mellow profile, ideal for different meals.
