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 a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
What Is Queso de l'Alt Urgell y la Cerdanya?
Queso de l'Alt Urgell y la Cerdanya is a young, soft-paste cheese made from pasteurized Friesian cow's milk in La Seu d'Urgell, Catalonia. It is the only Catalan cheese with a Protected Designation of Origin, and it tastes light with a salty aftertaste.
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 (up to one month)
- 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 | Up to one month |
| 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. 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 Queso de l'Alt Urgell y la Cerdanya leans toward light, with a salty aftertaste and intense, persistent secondary aromas. 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 up to one month.
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 up to one month.
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), using animal rennet. It's typically aged up to one month.
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.