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Parmigiano Reggiano Cheese vs Stilton Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). Stilton Cheese comes from United Kingdom, specifically from Nottinghamshire, Leicestershire, Derbyshire. It is certified with designations including PDO (1996).

Milk Type and Treatment

Parmigiano Reggiano Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Stilton Cheese uses milk that is cow’s milk .

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. Composition and texture details for Stilton Cheese are not available.

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. The flavor and aroma details of Stilton Cheese are not available.

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. Detailed information on the appearance and aging of Stilton Cheese is not available.

Rind and Rennet Type

Parmigiano Reggiano Cheese's rind is described as hard, and it uses calf rennet rennet. Information on the rind and rennet type of Stilton Cheese is not provided.

Parmigiano Reggiano Cheese Stilton Cheese
Country of Origin Italy United Kingdom
Specific Origin Emilia-Romagna region Nottinghamshire, Leicestershire, Derbyshire
Certification PDO (1996) PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Raw
Fat Content Minimum 32%
Rind Hard
Texture Grainy, flaky
Flavor Umami
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
Aroma Mild, Milky
Colors Straw or light straw
Forms Cylindrical, slightly convex sides
Age 12 to 36 months
Rennet Type Calf rennet