Parmigiano Reggiano Cheese vs Queso de l'Alt Urgell y la Cerdanya
Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Queso de l'Alt Urgell y la Cerdanya is soft, creamy and made from cow 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 Queso de l'Alt Urgell y la Cerdanya?
Queso de l’Alt Urgell y la Cerdanya is a soft cheese made from pasteurized full-fat Friesian cow’s milk. It has a cylindrical shape with a diameter of 195-200 mm and weighs around 2.5 kg. The rind is natural, slightly moist, and light brown, while the interior is cream-colored or marble-white with numerous small, uneven holes. The cheese has a soft, creamy consistency and a sweet, penetrating aroma. Its taste is soft, clear, and pleasant. It is produced in the municipalities of Alto Urgel and Cerdanya in Catalonia, Spain. The cheese is aged for a minimum of 45 days in cellars with controlled temperature and humidity. The milk used comes from registered Friesian cows that graze in local pastures or are fed fodder from the region.
What's the Difference Between Parmigiano Reggiano Cheese and Queso de l'Alt Urgell y la Cerdanya?
- Milk treatment: Parmigiano Reggiano Cheese (Raw), Queso de l'Alt Urgell y la Cerdanya (Pasteurized)
- Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Queso de l'Alt Urgell y la Cerdanya (Soft, creamy)
- Rind: Parmigiano Reggiano Cheese (Hard), Queso de l'Alt Urgell y la Cerdanya (Natural, slightly moist, light brown)
- Aging: Parmigiano Reggiano Cheese (12 to 36 months), Queso de l'Alt Urgell y la Cerdanya (Minimum 45 days)
- Taste: Parmigiano Reggiano Cheese (Umami), Queso de l'Alt Urgell y la Cerdanya (Soft, clear, pleasant)
Side-by-Side Comparison
| Parmigiano Reggiano Cheese | Queso de l'Alt Urgell y la Cerdanya | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Emilia-Romagna Region | Alto Urgel And Cerdanya, Catalonia |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw | Pasteurized |
| Texture | Grainy, flaky | Soft, creamy |
| Rind | Hard | Natural, slightly moist, light brown |
| Aging | 12 to 36 months | Minimum 45 days |
| Taste | Umami | Soft, clear, pleasant |
Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Queso de l'Alt Urgell y la Cerdanya?
Parmigiano Reggiano Cheese reads as umami, while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Queso de l'Alt Urgell y la Cerdanya's sweet, penetrating. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Queso de l'Alt Urgell y la Cerdanya at minimum 45 days.
Can You Substitute Parmigiano Reggiano Cheese for Queso de l'Alt Urgell y la Cerdanya?
In most recipes, Parmigiano Reggiano Cheese and Queso de l'Alt Urgell y la Cerdanya can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect grainy, flaky bite and body where the recipe calls for soft, creamy. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Queso de l'Alt Urgell y la Cerdanya brings soft, clear, pleasant notes.
Which Is Better, Parmigiano Reggiano Cheese or Queso de l'Alt Urgell y la Cerdanya?
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 soft, creamy profile, Queso de l'Alt Urgell y la Cerdanya is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Queso de l'Alt Urgell y la Cerdanya fits dishes calling for soft, clear, pleasant.
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Frequently Asked Questions
Is Parmigiano Reggiano Cheese the same as Queso de l'Alt Urgell y la Cerdanya?
No, they're distinct cheeses. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Queso de l'Alt Urgell y la Cerdanya minimum 45 days.
Is Parmigiano Reggiano Cheese similar to Queso de l'Alt Urgell y la Cerdanya?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Parmigiano Reggiano Cheese for Queso de l'Alt Urgell y la Cerdanya?
You can, but expect a shift in bite and mouthfeel.
Does Parmigiano Reggiano Cheese taste like Queso de l'Alt Urgell y la Cerdanya?
Parmigiano Reggiano Cheese reads as umami, while Queso de l'Alt Urgell y la Cerdanya is soft, clear, pleasant. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Queso de l'Alt Urgell y la Cerdanya is closer to sweet, penetrating.
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 Queso de l'Alt Urgell y la Cerdanya made of?
Queso de l'Alt Urgell y la Cerdanya is made from cow milk (pasteurized). It's typically aged minimum 45 days.
Which should I choose, Parmigiano Reggiano Cheese or Queso de l'Alt Urgell y la Cerdanya?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Queso de l'Alt Urgell y la Cerdanya is soft, creamy.