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Parmigiano Reggiano Cheese vs Taleggio Cheese
Parmigiano Reggiano Cheese
Taleggio Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Taleggio Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Taleggio Cheese?"
- "Is Parmigiano Reggiano Cheese and Taleggio Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Taleggio Cheese?"
- "Is Parmigiano Reggiano Cheese or Taleggio 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.
Taleggio Cheese Overview
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Taleggio 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). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Taleggio Cheese has a sweet, delicate, slightly sour taste. Taleggio's aroma can be described as "herbaceous, aromatic".
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 . Taleggio Cheese has a color of pinkish-red rind, white to straw yellow inside , comes in square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight and has an aging period of at least 35 (up to 50) days .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Ranking
Parmigiano Reggiano is ranked #95 out of 996 types based on community views. Taleggio is ranked #55 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Taleggio | |
|---|---|---|
| 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 | Amaro, Barleywine |
For more details, check the full pairing guides on the Parmigiano Reggiano and Taleggio pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Taleggio Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Emilia-Romagna Region | Val Taleggio, Po Valley |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Heated to 90–95°F |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Soft, thin, pinkish-red |
| Texture | Grainy, flaky | Soft, slightly melting under the rind, firmer towards the center |
| Taste | Umami | Sweet, delicate, slightly sour |
| Aroma | Mild, Milky | Herbaceous, aromatic |
| Colors | Straw or light straw | Pinkish-red rind, white to straw yellow inside |
| Forms | Cylindrical, slightly convex sides | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
| Age | 12 to 36 months | At least 35 (up to 50) days |
| Rennet Type | Calf rennet | Calf rennet |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.
