Parmigiano Reggiano Cheese vs Wagashi Cheese

Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Wagashi Cheese is compact and made from cow milk.

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 Wagashi Cheese?

Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.

What's the Difference Between Parmigiano Reggiano Cheese and Wagashi Cheese?

• Milk treatment: Parmigiano Reggiano Cheese (Raw), Wagashi Cheese (Heated)
• Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Wagashi Cheese (Compact)
• Rind: Parmigiano Reggiano Cheese (Hard), Wagashi Cheese (red wax coating)
• Aging: Parmigiano Reggiano Cheese (12 to 36 months), Wagashi Cheese (Fresh or dried)
• Taste: Parmigiano Reggiano Cheese (Umami), Wagashi Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Wagashi Cheese?

Parmigiano Reggiano Cheese reads as umami, while Wagashi Cheese brings mild character. 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 Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. Aging plays into this as well. Parmigiano Reggiano Cheese at 12 to 36 months develops a different profile than Wagashi Cheese at fresh or dried.

Can You Substitute Parmigiano Reggiano Cheese for Wagashi Cheese?

In most recipes, Parmigiano Reggiano Cheese and Wagashi 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. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Wagashi Cheese brings mild notes.

Which Is Better, Parmigiano Reggiano Cheese or Wagashi 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 profile, Wagashi Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Wagashi Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Parmigiano Reggiano Cheese the same as Wagashi Cheese?

No, they're distinct cheeses. Aging also differs: Parmigiano Reggiano Cheese is typically aged 12 to 36 months, Wagashi Cheese fresh or dried.

Is Parmigiano Reggiano Cheese similar to Wagashi Cheese?

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

Can I substitute Parmigiano Reggiano Cheese for Wagashi Cheese?

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

Does Parmigiano Reggiano Cheese taste like Wagashi Cheese?

Parmigiano Reggiano Cheese reads as umami, while Wagashi Cheese is mild.

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 Wagashi Cheese made of?

Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.

Which should I choose, Parmigiano Reggiano Cheese or Wagashi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Wagashi Cheese is compact.