Parmigiano Reggiano Cheese vs Vulscombe Cheese

Q: Is Parmigiano Reggiano Cheese the same as Vulscombe Cheese?

No. Parmigiano Reggiano Cheese and Vulscombe Cheese are distinct cheeses from Italy and England and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Parmigiano Reggiano Cheese for Vulscombe Cheese?

In most recipes you can swap Parmigiano Reggiano Cheese for Vulscombe Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Parmigiano Reggiano Cheese or Vulscombe Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.

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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

What's the Difference Between Parmigiano Reggiano Cheese and Vulscombe Cheese?

Origin: Parmigiano Reggiano Cheese (Italy), Vulscombe Cheese (England and United Kingdom)
Milk type: Parmigiano Reggiano Cheese (Cow's milk), Vulscombe Cheese (goat's milk)
Milk treatment: Parmigiano Reggiano Cheese (Raw), Vulscombe Cheese (pasteurized)
Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Vulscombe Cheese (fresh soft, artisan)
Rind: Parmigiano Reggiano Cheese (Hard), Vulscombe Cheese (rindless)
Taste: Parmigiano Reggiano Cheese (Umami), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

	Parmigiano Reggiano Cheese	Vulscombe Cheese
Country of Origin	Italy	England And United Kingdom
Specific Origin	Emilia-Romagna Region	Tiverton, England
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Raw	Pasteurized
Texture	Grainy, flaky	Fresh soft, artisan
Rind	Hard	Rindless
Aging	12 to 36 months	—
Taste	Umami	Herbaceous, mild, spicy

Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Vulscombe Cheese?

Parmigiano Reggiano Cheese reads as umami, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Parmigiano Reggiano Cheese for Vulscombe Cheese?

Parmigiano Reggiano Cheese can stand in for Vulscombe Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect grainy, flaky bite and body where the recipe calls for fresh soft, artisan. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Parmigiano Reggiano Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Parmigiano Reggiano Cheese the same as Vulscombe Cheese?

No, they're distinct cheeses. Parmigiano Reggiano Cheese originates in Italy, while Vulscombe Cheese comes from England and United Kingdom. Parmigiano Reggiano Cheese is made from cow milk; Vulscombe Cheese uses goat.

Is Parmigiano Reggiano Cheese similar to Vulscombe Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Parmigiano Reggiano Cheese for Vulscombe Cheese?

You can, but expect a shift in richness and milk character.

Does Parmigiano Reggiano Cheese taste like Vulscombe Cheese?

Parmigiano Reggiano Cheese reads as umami, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Parmigiano Reggiano Cheese or Vulscombe Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Vulscombe Cheese is fresh soft, artisan.