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 |