Parmigiano Reggiano Cheese vs Triple Crème Cheese

In this article, we’ll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Triple Crème Cheese, including:

  • "What is the difference between Parmigiano Reggiano Cheese and Triple Crème Cheese?"
  • "Is Parmigiano Reggiano Cheese and Triple Crème Cheese the same?"
  • "How does Parmigiano Reggiano Cheese compare to Triple Crème Cheese cheese?"
  • "How does the taste of Parmigiano Reggiano Cheese compare to Triple Crème Cheese?"
  • "Is Parmigiano Reggiano Cheese or Triple Crème Cheese better?"

Comparing the Two Cheeses

Ranking

Parmigiano Reggiano is ranked #129 out of 375 types.

Triple Crème is ranked #45 out of 375 types.

Country of Origin

Parmigiano Reggiano Cheese comes from Italy. Triple Crème Cheese originated from .

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). Triple Crème is not a protected cheese.

Milk Type and Treatment

Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Triple Crème Cheese 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 none.

Flavor and Aroma

Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".

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 .

Rind and Rennet Type

Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet.

Side-by-Side Comparison Table

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
Aroma Mild, Milky
Colors Straw or light straw
Forms Cylindrical, slightly convex sides
Age 12 to 36 months
Rennet Type Calf rennet

Compare Parmigiano Reggiano Cheese to Other Cheeses

Compare Triple Crème Cheese to Other Cheeses