Parmigiano Reggiano Cheese vs Tome fraîche de l’Aubrac Cheese
Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes and made from cow milk.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
What Is Tome fraîche de l’Aubrac Cheese?
Tome fraîche de l'Aubrac is a French cow's milk cheese made from strongly pressed, lightly fermented curd pulled out of laguiole, cantal, or salers production before salting and ripening. Unsalted and unripened, it is known for the stretch it gives to cooked dishes such as aligot.
What's the Difference Between Parmigiano Reggiano Cheese and Tome fraîche de l’Aubrac Cheese?
- Milk treatment: Parmigiano Reggiano Cheese (Raw), Tome fraîche de l’Aubrac Cheese (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal)
- Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Tome fraîche de l’Aubrac Cheese (Supple but firm, with occasional small holes)
- Aging: Parmigiano Reggiano Cheese (12 to 36 months), Tome fraîche de l’Aubrac Cheese (Unripened)
- Taste: Parmigiano Reggiano Cheese (Umami), Tome fraîche de l’Aubrac Cheese (Milky, fresh, and buttery)
Side-by-Side Comparison
| Parmigiano Reggiano Cheese | Tome fraîche de l’Aubrac Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Emilia-Romagna Region | Aubrac Region, Including Parts Of Aveyron, Cantal, And Lozère Departments |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw | Raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal |
| Texture | Grainy, flaky | Supple but firm, with occasional small holes |
| Rind | Hard | — |
| Aging | 12 to 36 months | Unripened |
| Taste | Umami | Milky, fresh, and buttery |
Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Tome fraîche de l’Aubrac Cheese?
Parmigiano Reggiano Cheese reads as umami, while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Tome fraîche de l’Aubrac Cheese's milky, fresh, and buttery. More specifically, Parmigiano Reggiano Cheese shows 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, while Tome fraîche de l’Aubrac Cheese leans toward slightly acidic, with good intensity. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Tome fraîche de l’Aubrac Cheese at unripened.
Can You Substitute Parmigiano Reggiano Cheese for Tome fraîche de l’Aubrac Cheese?
In most recipes, Parmigiano Reggiano Cheese and Tome fraîche de l’Aubrac Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect grainy, flaky bite and body where the recipe calls for supple but firm, with occasional small holes. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Tome fraîche de l’Aubrac Cheese brings milky, fresh, and buttery notes.
Which Is Better, Parmigiano Reggiano Cheese or Tome fraîche de l’Aubrac Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a grainy, flaky cheese, go with Parmigiano Reggiano Cheese. For a supple but firm, with occasional small holes profile, Tome fraîche de l’Aubrac Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Tome fraîche de l’Aubrac Cheese fits dishes calling for milky, fresh, and buttery.
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Frequently Asked Questions
Is Parmigiano Reggiano Cheese the same as Tome fraîche de l’Aubrac Cheese?
No, they're distinct cheeses. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Tome fraîche de l’Aubrac Cheese unripened.
Is Parmigiano Reggiano Cheese similar to Tome fraîche de l’Aubrac Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Parmigiano Reggiano Cheese for Tome fraîche de l’Aubrac Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Parmigiano Reggiano Cheese taste like Tome fraîche de l’Aubrac Cheese?
Parmigiano Reggiano Cheese reads as umami, while Tome fraîche de l’Aubrac Cheese is milky, fresh, and buttery. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Tome fraîche de l’Aubrac Cheese is closer to milky, fresh, and buttery.
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
What is Tome fraîche de l’Aubrac Cheese made of?
Tome fraîche de l’Aubrac Cheese is made from cow milk (raw when taken from laguiole or salers; raw, pasteurized, or microfiltered when taken from cantal). It's typically aged unripened.
Which should I choose, Parmigiano Reggiano Cheese or Tome fraîche de l’Aubrac Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Tome fraîche de l’Aubrac Cheese is supple but firm, with occasional small holes.