All Comparisons

Soft-Ripened Cheese vs Parmigiano Reggiano Cheese

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. Soft-Ripened is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

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

Appearance and Aging

Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .

Rind and Rennet Type

Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.

Soft-Ripened Cheese Parmigiano Reggiano Cheese
Country of Origin Italy
Specific Origin Varied, with many coming from France. Emilia-Romagna region
Certification None PDO (1996)
Milk Type Cow's milk
Milk Treatment Raw
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. Minimum 32%
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Hard
Texture Grainy, flaky
Flavor Umami
Aroma Mild, Milky
Colors Straw or light straw
Forms Cylindrical, slightly convex sides
Age 12 to 36 months
Rennet Type Calf rennet
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