Parmigiano-Reggiano vs Sbrinz
Parmigiano-Reggiano
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Emilia-Romagna
- Status
- PDO
Parmigiano-Reggiano is a hard cow's-milk cheese from a defined zone in Emilia-Romagna and a small part of Lombardy. Wheels are aged at least 12 months, and many are much older.
Sbrinz
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
Sbrinz is a very hard cow's milk cheese from Switzerland. It is among the hardest cheeses in the Swiss dairy tradition, with a dense paste and a natural rind. The wheels are large, and the cheese is aged until it breaks rather than bends. Cooks grate it, shave it into thin curls, or eat it in small hard pieces. Buyers in northern Italy have long known the name, because the wheels moved south across the Alps, but the make itself is Swiss.