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Parmigiano Reggiano Cheese vs Ricotta Salata Cheese
Parmigiano Reggiano Cheese
Ricotta Salata Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Ricotta Salata Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Ricotta Salata Cheese?"
- "Is Parmigiano Reggiano Cheese and Ricotta Salata Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Ricotta Salata Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Ricotta Salata Cheese?"
- "Is Parmigiano Reggiano Cheese or Ricotta Salata 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.
Ricotta Salata Cheese Overview
Ricotta Salata is a pressed, salted, dried, and aged version of ricotta, which turns it into a firm, crumbly cheese with a mild, milky flavor and a slightly salty bite. It's frequently grated over pasta, salads, or used in cooked dishes where a gentle cheese flavor is desired.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Ricotta Salata Cheese originated from Italy.
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). Ricotta Salata is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Ricotta Salata Cheese is made with sheep milk.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Ricotta Salata's texture can be described as "semi-hard, whey".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
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 .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet.
Ranking
Parmigiano Reggiano is ranked #72 out of 996 types based on community views. Ricotta Salata is ranked #69 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Ricotta Salata | |
|---|---|---|
| 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 | Vinho Verde |
For more details, check the full pairing guides on the Parmigiano Reggiano and Ricotta Salata pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Ricotta Salata Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Emilia-Romagna Region | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Not Specified |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Not Specified |
| Texture | Grainy, flaky | Semi-hard, whey |
| Taste | Umami | Not Specified |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Not Specified |
| Forms | Cylindrical, slightly convex sides | Not Specified |
| Age | 12 to 36 months | Not Specified |
| Rennet Type | Calf rennet | Not Specified |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a semi-hard, whey consistency, Ricotta Salata might be the better pick.
