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Parmigiano Reggiano Cheese vs Red Leicester Cheese
Parmigiano Reggiano Cheese
Red Leicester Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Red Leicester Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Red Leicester Cheese?"
- "Is Parmigiano Reggiano Cheese and Red Leicester Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Red Leicester Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Red Leicester Cheese?"
- "Is Parmigiano Reggiano Cheese or Red Leicester 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.
Red Leicester Cheese Overview
Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Red Leicester Cheese originated from United Kingdom.
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). Red Leicester is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Red Leicester Cheese has a fat content of high and a moisture content of none. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Red Leicester Cheese has a caramel, sweet taste. Red Leicester's aroma can be described as "mild".
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 . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.
Ranking
Parmigiano Reggiano is ranked #90 out of 996 types based on community views. Red Leicester is ranked #67 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Red Leicester | |
|---|---|---|
| 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 Red Leicester pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Red Leicester Cheese | |
|---|---|---|
| Country of Origin | Italy | United Kingdom |
| Specific Origin | Emilia-Romagna Region | Leicestershire |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Unpasteurized (Sparkenhoe Farm), Pasteurized (others) |
| Fat Content | Minimum 32% | High |
| Moisture Content | Not Specified | Medium |
| Rind | Hard | Clothbound (Sparkenhoe Farm), Plastic (industrial) |
| Texture | Grainy, flaky | Hard, similar to Cheddar but more moist, crumbly |
| Taste | Umami | Caramel, sweet |
| Aroma | Mild, Milky | Mild |
| Colors | Straw or light straw | Reddish-orange |
| Forms | Cylindrical, slightly convex sides | Traditional cylindrical, industrial block |
| Age | 12 to 36 months | 6 months (traditional), varies for industrial |
| 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 hard, similar to cheddar but more moist, crumbly consistency, Red Leicester might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Red Leicester offers a caramel, sweet profile, ideal for different meals.
