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Parmigiano Reggiano Cheese vs Wensleydale Cheese
Parmigiano Reggiano Cheese
Wensleydale Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Wensleydale Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Wensleydale Cheese?"
- "Is Parmigiano Reggiano Cheese and Wensleydale Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Wensleydale Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Wensleydale Cheese?"
- "Is Parmigiano Reggiano Cheese or Wensleydale Cheese better?"
Parmigiano Reggiano Cheese Overview
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 Overview
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
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Wensleydale Cheese originated from United Kingdom.
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".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Wensleydale Cheese has a fresh, lemony tang taste.
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.
Ranking
Parmigiano Reggiano is ranked #90 out of 996 types based on community views. Wensleydale is ranked #119 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Wensleydale | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | No additional pairings listed. |
For more details, check the full pairing guides on the Parmigiano Reggiano and Wensleydale pages.
Side-by-Side Comparison Table
| 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% | Not Specified |
| Rind | Hard | Not Specified |
| Texture | Grainy, flaky | Firm and crumbly |
| Taste | Umami | Fresh, lemony tang |
| Aroma | Mild, Milky | Not Specified |
| Colors | Straw or light straw | Creamy white |
| Forms | Cylindrical, slightly convex sides | Not Specified |
| Age | 12 to 36 months | 1 to 4 months old |
| Rennet Type | Calf rennet | Not Specified |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a firm and crumbly consistency, Wensleydale might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Wensleydale offers a fresh, lemony tang profile, ideal for different meals.
