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Parmigiano Reggiano Cheese vs Wensleydale Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Parmigiano Reggiano Cheese can be made out of milk from cow's milk and is typically raw during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

Composition and Texture

Parmigiano Reggiano Cheese's composition reveals that it has a fat content of minimum 32% . The texture is described as grainy, flaky. Similarly, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

Flavor and Aroma

Parmigiano Reggiano Cheese's flavor profile is characterized by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. It has an aroma of mild, milky. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

Appearance and Aging

Parmigiano Reggiano Cheese's appearance can be described by its color, which is straw or light straw, and it is available in cylindrical, slightly convex sides. This variety is aged 12 to 36 months. Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, 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 it uses calf rennet rennet. Information on the rind and rennet type of Wensleydale Cheese is not provided.

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
Flavor Notes Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
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