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Parmigiano Reggiano Cheese vs Swiss Cheese
Parmigiano Reggiano Cheese
Swiss Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Swiss Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Swiss Cheese?"
- "Is Parmigiano Reggiano Cheese and Swiss Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Swiss Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Swiss Cheese?"
- "Is Parmigiano Reggiano Cheese or Swiss 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.
Swiss Cheese Overview
Swiss cheese in the United States refers to a group of cheeses that resemble the Emmental cheese from Switzerland, known for their medium-hard texture and distinctive holes or "eyes." American Swiss cheese is mild, nutty, and sweet, with a smooth, creamy texture, making it popular for sandwiches and burgers.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Swiss Cheese originated from United States.
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). Swiss is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Swiss 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". Swiss Cheese has a fat content of ~28-32% and a moisture content of none. Swiss's texture can be described as "semi-firm".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Swiss Cheese has a mild, nutty, slightly sweet taste. Swiss's aroma can be described as "mild, slightly nutty".
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 . Swiss Cheese has a color of pale yellow , comes in block, sliced, shredded and has an aging period of typically 1-3 months .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Swiss Cheese's rind is described as none , with microbial or vegetarian rennet.
Ranking
Parmigiano Reggiano is ranked #72 out of 996 types based on community views. Swiss is ranked #78 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Swiss | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | Chardonnay, Dijon Mustard, Ham, Pastrami, Tuna, Turkey |
| 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 | Cabernet Franc, Chicken, Clam Chowder, Gamay, IPA, Kolsch, Pinot Grigio, Pinot Gris, Roast Beef, Salami, Sauvignon Blanc, Steak |
For more details, check the full pairing guides on the Parmigiano Reggiano and Swiss pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Swiss Cheese | |
|---|---|---|
| Country of Origin | Italy | United States |
| Specific Origin | Emilia-Romagna Region | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | Raw | Pasteurized |
| Fat Content | Minimum 32% | ~28-32% |
| Moisture Content | Not Specified | ~37-41% |
| Rind | Hard | None |
| Texture | Grainy, flaky | Semi-Firm |
| Taste | Umami | Mild, Nutty, Slightly Sweet |
| Aroma | Mild, Milky | Mild, Slightly Nutty |
| Colors | Straw or light straw | Pale Yellow |
| Forms | Cylindrical, slightly convex sides | Block, Sliced, Shredded |
| Age | 12 to 36 months | Typically 1-3 months |
| Rennet Type | Calf rennet | Microbial or Vegetarian |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a semi-firm consistency, Swiss might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Swiss offers a mild, nutty, slightly sweet profile, ideal for different meals.
