All Comparisons

Wensleydale Cheese vs Parmigiano Reggiano Cheese

Wensleydale Cheese

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.

Parmigiano Reggiano Cheese

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.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Wensleydale Cheese has a . Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

Wensleydale Cheese is made with cow milk that is typically other. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.

Composition and Texture

Wensleydale's texture can be described as "firm and crumbly". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

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

Appearance and Aging

Wensleydale Cheese's appearance is colored creamy white and is aged 1 to 4 months old . 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.

Wensleydale Cheese Parmigiano Reggiano Cheese
Country of Origin United Kingdom Italy
Specific Origin Yorkshire Dales Emilia-Romagna region
Certification PDO (1996)
Milk Type Cow’s milk Cow's milk
Milk Treatment Pressed Raw
Fat Content Minimum 32%
Rind Hard
Texture Firm and crumbly Grainy, flaky
Flavor Fresh, lemony tang Umami
Aroma Mild, Milky
Colors Creamy white Straw or light straw
Forms Cylindrical, slightly convex sides
Age 1 to 4 months old 12 to 36 months
Rennet Type Calf rennet
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