Parmigiano-Reggiano vs Västerbotten
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.
Västerbotten
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Waxed or sealed
- Country
- Sweden
- Place
- Burträsk
Västerbotten is a hard cow's milk cheese from Burträsk, in Sweden, and many labels use the Swedish name Västerbottensost. One dairy in that town makes it, so the region is the real place of production and not a loose national style. The paste is pale yellow, firm, and granular, with tiny eyes. The flavor is strong, salty, and aromatic, with a savory edge that can turn slightly bitter. Swedes treat it as a special hard cheese, not as a mild everyday slice.