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Parmigiano Reggiano Cheese vs Red Leicester Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Parmigiano Reggiano Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Parmigiano Reggiano Cheese's composition reveals that it has a fat content of minimum 32% . The texture is described as grainy, flaky. Similarly, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

Flavor and Aroma

Parmigiano Reggiano Cheese's flavor profile is characterized by a general flavor of umami and notes of 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. It has an aroma of mild, milky. Similarly, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

Appearance and Aging

Parmigiano Reggiano Cheese's appearance can be described by its color, which is straw or light straw, and it is available in cylindrical, slightly convex sides. This variety is aged 12 to 36 months. Similarly, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

Rind and Rennet Type

Parmigiano Reggiano Cheese's rind is described as hard, and it uses calf rennet rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Parmigiano Reggiano Cheese Red Leicester Cheese
Country of Origin Italy United Kingdom
Specific Origin Emilia-Romagna region Leicestershire
Certification PDO (1996) None
Milk Type Cow's milk Cow's milk
Milk Treatment Raw Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Minimum 32% High
Moisture Content Medium
Rind Hard Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Grainy, flaky Hard, similar to Cheddar but more moist, crumbly
Flavor Umami Annatto for distinctive red color
Flavor Notes 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 Mild
Aroma Mild, Milky Reddish-orange
Colors Straw or light straw Traditional cylindrical, industrial block
Forms Cylindrical, slightly convex sides 6 months (traditional), varies for industrial
Age 12 to 36 months Animal
Rennet Type Calf rennet No