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Parmigiano Reggiano Cheese vs Triple Crème Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Parmigiano Reggiano Cheese can be made out of milk from cow's milk and is typically raw during processing. Information on the milk type and treatment for Triple Crème Cheese is not available.

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. Similarly, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

Parmigiano Reggiano Cheese Triple Crème Cheese
Country of Origin Italy
Specific Origin Emilia-Romagna region France is renowned for creating the style, but variations are now produced worldwide.
Certification PDO (1996) None
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Minimum 32% Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
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