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Parmigiano Reggiano Cheese vs Roquefort Cheese
Parmigiano Reggiano Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Roquefort Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Roquefort Cheese?"
- "Is Parmigiano Reggiano Cheese and Roquefort Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Roquefort Cheese?"
- "Is Parmigiano Reggiano Cheese or Roquefort 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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Roquefort Cheese originated from France.
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). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
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 . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Roquefort Cheese uses animal rennet.
Ranking
Parmigiano Reggiano is ranked #95 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Roquefort | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | Bordeaux |
| 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 | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Parmigiano Reggiano and Roquefort pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Emilia-Romagna Region | Roquefort-Sur-Soulzon, South Of France |
| Certification | PDO (1996) | PDO (1996), AOC (1925) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Unpasteurized |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Not Specified |
| Texture | Grainy, flaky | Moist, very creamy |
| Taste | Umami | Mild to strong |
| Aroma | Mild, Milky | Sweet |
| Colors | Straw or light straw | Blue-veined |
| Forms | Cylindrical, slightly convex sides | Wheels, wrapped in impermeable foil |
| Age | 12 to 36 months | Minimum of 90 days, average of 5 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 moist, very creamy consistency, Roquefort might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
