Parmigiano Reggiano Cheese vs Provolone Valpadana Cheese

Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Provolone Valpadana Cheese is compact, may have slight and rare holes and made from cow milk, originating in Italy.

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 Provolone Valpadana Cheese?

Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.

What's the Difference Between Parmigiano Reggiano Cheese and Provolone Valpadana Cheese?

• Milk treatment: Parmigiano Reggiano Cheese (Raw), Provolone Valpadana Cheese (Pasteurized or thermized)
• Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Provolone Valpadana Cheese (Compact, may have slight and rare holes)
• Rind: Parmigiano Reggiano Cheese (Hard), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
• Aging: Parmigiano Reggiano Cheese (12 to 36 months), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
• Taste: Parmigiano Reggiano Cheese (Umami), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)

Side-by-Side Comparison

Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Provolone Valpadana Cheese?

Parmigiano Reggiano Cheese reads as umami, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Provolone Valpadana Cheese's rich. More specifically, Parmigiano Reggiano Cheese shows 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, while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.

Can You Substitute Parmigiano Reggiano Cheese for Provolone Valpadana Cheese?

In most recipes, Parmigiano Reggiano Cheese and Provolone Valpadana Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect grainy, flaky bite and body where the recipe calls for compact, may have slight and rare holes. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.

Which Is Better, Parmigiano Reggiano Cheese or Provolone Valpadana 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 compact, may have slight and rare holes profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.

Frequently Asked Questions

Is Parmigiano Reggiano Cheese the same as Provolone Valpadana Cheese?

No, they're distinct cheeses. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.

Is Parmigiano Reggiano Cheese similar to Provolone Valpadana Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Parmigiano Reggiano Cheese for Provolone Valpadana Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Parmigiano Reggiano Cheese taste like Provolone Valpadana Cheese?

Parmigiano Reggiano Cheese reads as umami, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Provolone Valpadana Cheese is closer to 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 Provolone Valpadana Cheese made of?

Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.

Which should I choose, Parmigiano Reggiano Cheese or Provolone Valpadana Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Provolone Valpadana Cheese is compact, may have slight and rare holes.