Frederic Melton
Parmesan and cheddar are both hard cheeses made from cow's milk. However, they differ in terms of origin, taste, texture, and nutritional content. Parmesan is an Italian cheese with a rich, salty, nutty flavour, while cheddar is an English cheese that can range in taste from mild to extra sharp. Cheddar is also slightly crumbly, whereas Parmesan is hard and granular. This raises the question: which cheese is saltier?
Is Parmesan Cheese Salty than Cheddar Cheese?
| Characteristics | Values |
|---|---|
| Origin | Parmesan: Italy, Cheddar: England |
| Texture | Parmesan: hard and granular, Cheddar: hard and slightly crumbly |
| Taste | Parmesan: rich, savoury, salty, nutty, Cheddar: sharp |
| Colour | Parmesan: pale yellow to off-white, Cheddar: pale yellow to off-white, sometimes brighter yellow |
| Aging Time | Parmesan: less aging time, Cheddar: 3 to 18 months |
| Calories | Cheddar: fewer calories |
| Price | Cheddar: less expensive |
| Saturated Fat | Parmesan: less saturated fat |
| Vitamin A | Cheddar: more vitamin A |
| Calcium | Parmesan: more calcium |
| Protein | Parmesan: more protein |
| Salt Content | Parmesan: saltier |
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What You'll Learn
Parmesan is saltier than cheddar, ounce for ounce
Parmesan cheese is saltier than cheddar cheese, ounce for ounce. This is due in part to the longer aging process of cheddar, which reduces its salt content over time. Parmesan, a hard Italian cheese made from cow's milk, is known for its rich, savoury flavour and granular texture. Cheddar, on the other hand, is a hard English cheese that originated in the village of Cheddar in Somerset, England. It has a sharp taste and a slightly crumbly texture, ranging in colour from pale yellow to off-white.
While both cheeses are high in protein, calcium, and Vitamin A, Parmesan stands out for its higher protein and calcium content. It also has a lower lactose content and is a good source of phosphorus, which promotes bone health. In terms of fat content, cheddar contains 27% more saturated fat than Parmesan.
When it comes to substitutes for Parmesan, there are several options available. Feta cheese, for example, is saltier and provides an intense boost of flavour. Fresh goat's cheese is another alternative, offering a tangier and creamier taste with less salt. For a softer option, cheeses like Comté, cheddar, and Gruyère can be easily grated and used in place of Parmesan, although they may not have the same depth of flavour.
In summary, while both Parmesan and cheddar have their unique characteristics and nutritional profiles, Parmesan stands out for its salty, nutty flavour and higher protein and calcium content. Its strong flavour means that a little goes a long way, so while it may be saltier than cheddar ounce for ounce, the typical serving size is smaller, resulting in a similar overall sodium intake.
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Cheddar is matured for several months, while Parmesan is aged for 12-16 months
The maturation and ageing processes are essential to the development of the distinct characteristics of Cheddar and Parmesan cheeses. Cheddar cheese, originating in the English village of Cheddar in Somerset, is typically matured for a period of several months, ranging from 3 to 18 months. During this time, the cheese is kept at a constant temperature, often in caves, allowing it to develop its sharp, crumbly texture and flavour. The longer the maturation process, the sharper and more flavourful Cheddar cheese becomes.
On the other hand, Parmesan cheese, a product of Italy dating back to the Middle Ages, undergoes a more extended ageing process. Parmesan is typically aged for a minimum of 12 months, with some varieties ageing for 16 months or even longer. This lengthy ageing period is a key factor in the cheese's rich, savoury, or umami flavour profile. At 12 months, Parmesan is considered "young" or "new", with a tender texture and subtle aromas. As the cheese continues to age, its character evolves. Between 12 and 18 months, Parmesan exhibits youthful notes of milk, yogurt, and fresh fruit.
The ageing process also influences the texture of Parmesan. After 24 months, Parmesan reaches an optimum degree of ripeness, with a crumbly and grainy texture that lends itself well to various culinary applications, such as grating over pasta dishes. Over 30 months of maturation, Parmesan is labelled as "very old". The cheese becomes drier, more crumbly, and grainier, with an intense aroma and prominent notes of spices and dried fruit. This aged Parmigiano Reggiano is highly prized by chefs for its complexity and versatility in the kitchen.
While both Cheddar and Parmesan cheeses undergo maturation and ageing processes, the key difference lies in the duration and resulting characteristics. Cheddar's shorter maturation period yields a sharp-tasting, slightly crumbly cheese, while Parmesan's extended ageing process results in a rich, savoury flavour and granular texture. These distinct qualities contribute to the unique identities of these popular cheeses.
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Parmesan is a low-lactose cheese
Parmesan is a hard, aged cheese with a rich, sharp flavour. It is traditionally made with cow's milk and aged for at least 12 months to kill harmful bacteria and produce a complex flavour. The maturation process is crucial in making parmesan, as it influences the lactose levels in the cheese. The longer parmesan is matured, the lower its lactose content. This is because, during maturation, bacterial cultures feed on the milk sugar, transforming it into lactic acid. This conversion gives the cheese its distinctive flavour.
Parmesan is considered a low-lactose cheese, with lactose levels ranging from 0-3%. This means there are 0-3 grams of lactose per 100 grams of cheese. However, it's important to note that the lactose content can vary depending on the ageing process, which can range from 12 to 36 months or even up to 70 months. The desired flavour and texture of the cheese will determine the length of the ageing process.
The low lactose content of parmesan makes it a suitable option for individuals with lactose intolerance. However, some people have reported experiencing symptoms of lactose intolerance after consuming parmesan. This could be due to a histamine allergy or sensitivity to the ageing process, as aged cheeses tend to have higher levels of histamines. Additionally, it's worth noting that while grating parmesan does not change its lactose content, some people may react to the "shredded stuff" that comes in a plastic container, as it may not be authentic Parmigiano-Reggiano from Italy.
When it comes to substituting parmesan, there are a few options available. Asiago, grana padano, and romano cheeses can be used as alternatives and are also low-lactose options. These cheeses undergo a similar extensive ageing process, resulting in naturally lactose-free products. Overall, parmesan is a versatile and flavourful cheese that can be enjoyed by those with lactose intolerance, although individual sensitivities may vary.
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Cheddar is the most popular cheese in the UK
Cheddar has a rich, complex flavour that develops from a young, creamy taste in mild Cheddar to a slightly nutty flavour in more mature Cheddars. The longer maturation time of extra mature or vintage Cheddars results in a characteristic sweet, nutty flavour with a long finish. The colour of Cheddar can range from pale yellow to off-white, although some manufacturers add colouring to achieve a brighter yellow shade.
Cheddar is a versatile cheese that pairs well with fruits like apples, pears, grapes, peaches, plums, and cherries. It also goes well with savoury options such as onion chutneys. The rich flavour of Cheddar makes it a popular choice for charcuterie plates, vegetable dishes, burgers, and eggs. Additionally, it is a good source of vitamin K2, which is important for preventing heart disease.
While Parmesan cheese, a hard Italian cheese, did not rank as highly among UK consumers, it is still a popular choice worldwide. Parmesan has a shorter aging time, resulting in a rich, savoury, and salty flavour. It is often served grated atop pasta dishes, adding a salty and nutty taste to the meal.
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Parmesan is a good source of calcium and phosphorus
Parmesan cheese, or Parmigiano-Reggiano, is a hard Italian cheese with a strong, nutty flavour. It is a good source of calcium and phosphorus, which offer several health benefits. Firstly, calcium and phosphorus are essential for maintaining bone health and preventing osteoporosis, a condition characterised by fragile bones. Calcium helps to strengthen bones and is also vital for regulating blood pressure, as it enables blood vessels to contract and relax properly.
In addition to its high calcium and phosphorus content, Parmesan is rich in protein and contains various vitamins and minerals. It is also a good source of zinc and iron, which are important for overall health and well-being. Parmesan is classified as a functional food in Europe, meaning it has medicinal benefits beyond its nutritional value.
The process of making Parmesan involves curdling milk, breaking up the curds to release whey, straining and pressing the curd into large wheels, and then dunking them into a salty brine. The cheese is then aged for several years, resulting in its hard, gritty texture and salty, nutty flavour. This lengthy ageing process also contributes to the high concentration of calcium and phosphorus in Parmesan.
When compared to other cheeses, Parmesan stands out for its relatively lower lactose content, making it easier to digest for those with lactose intolerance. It is also lower in sodium than other hard cheeses, as the typical serving size is smaller. However, it is important to note that Parmesan is still a salty cheese and should be consumed in moderation as part of a balanced diet.
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Frequently asked questions
Parmesan cheese is saltier than cheddar cheese. However, because parmesan is usually only consumed in small amounts, you may not be ingesting as much sodium as you would with other cheeses.
Parmesan cheese is made from cow's milk.
There are several good substitutes for parmesan cheese, including asiago, grana padano, romano, and manchego.
To make parmesan cheese, whole milk is mixed with skimmed milk, then starter whey and calf rennet are added. The mixture is heated to 33-35 degrees Celsius and left to curdle. The curd is then broken into small pieces, collected with muslin, and put into moulds to age for 12-16 months.
Parmesan cheese is often grated over pasta dishes, stirred into soups and risottos, or eaten on its own. It is also commonly grated onto pizza in the US.
