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Parmigiano Reggiano Cheese vs Stilton Cheese
Parmigiano Reggiano Cheese
Stilton Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Stilton Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Stilton Cheese?"
- "Is Parmigiano Reggiano Cheese and Stilton Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Stilton Cheese?"
- "Is Parmigiano Reggiano Cheese or Stilton 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.
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Stilton Cheese originated from England.
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). Stilton Cheese has a PDO (1996).
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Stilton Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Stilton's texture can be described as "hard, blue-veined".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Stilton Cheese has a spicy, strong 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 . Stilton Cheese has a color of blue-grey .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Stilton Cheese's rind is described as natural .
Ranking
Parmigiano Reggiano is ranked #90 out of 996 types based on community views. Stilton is ranked #23 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Stilton | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | Barleywine, Madeira |
| 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 Stilton pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Italy | England |
| Specific Origin | Emilia-Romagna Region | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Natural |
| Texture | Grainy, flaky | Hard, blue-veined |
| Taste | Umami | Spicy, strong |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Blue-grey |
| 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 hard, blue-veined consistency, Stilton might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.
