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Parmigiano Reggiano Cheese vs Raclette Cheese
Parmigiano Reggiano Cheese
Raclette Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Raclette Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Raclette Cheese?"
- "Is Parmigiano Reggiano Cheese and Raclette Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Raclette Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Raclette Cheese?"
- "Is Parmigiano Reggiano Cheese or Raclette 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.
Raclette Cheese Overview
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Raclette Cheese originated from Switzerland.
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). Raclette Cheese has a .
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Raclette Cheese is made with cow milk that is typically raw.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Raclette Cheese has a mildly acidic 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 . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Raclette Cheese's rind is described as washed , with animal rennet.
Ranking
Parmigiano Reggiano is ranked #85 out of 996 types based on community views. Raclette is ranked #55 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Raclette | |
|---|---|---|
| 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 | Riesling |
For more details, check the full pairing guides on the Parmigiano Reggiano and Raclette pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Emilia-Romagna Region | Alpine Regions |
| Certification | PDO (1996) | |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Raw |
| Fat Content | Minimum 32% | Not Specified |
| Moisture Content | Not Specified | 36-44% |
| Rind | Hard | Washed |
| Texture | Grainy, flaky | Semisoft, smooth |
| Taste | Umami | Mildly acidic |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Not Specified |
| Forms | Cylindrical, slightly convex sides | Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds |
| Age | 12 to 36 months | 3-4 months |
| Rennet Type | Calf rennet | Animal |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a semisoft, smooth consistency, Raclette might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Raclette offers a mildly acidic profile, ideal for different meals.
