All Comparisons

Parmigiano Reggiano Cheese vs Wensleydale Cheese

Parmigiano Reggiano Cheese

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

Comparing the Two Cheeses

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). Wensleydale Cheese has a .

Milk Type and Treatment

Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Wensleydale Cheese is made with cow milk that is typically other.

Composition and Texture

Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Wensleydale's texture can be described as "firm and crumbly".

Flavor and Aroma

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

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 . Wensleydale Cheese has a color of creamy white and has an aging period of 1 to 4 months old .

Rind and Rennet Type

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

Parmigiano Reggiano Cheese Wensleydale Cheese
Country of Origin Italy United Kingdom
Specific Origin Emilia-Romagna region Yorkshire Dales
Certification PDO (1996)
Milk Type Cow's milk Cow’s milk
Milk Treatment Raw Pressed
Fat Content Minimum 32%
Rind Hard
Texture Grainy, flaky Firm and crumbly
Flavor Umami Fresh, lemony tang
Aroma Mild, Milky
Colors Straw or light straw Creamy white
Forms Cylindrical, slightly convex sides
Age 12 to 36 months 1 to 4 months old
Rennet Type Calf rennet
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