Parmesan bäst i test 2024

This “robust” Parmigiano-Reggiano was the most aged in our lineup. It earned raves from tasters, who pronounced it “intensely flavorful,” “strong,” and “nutty.” “Piquant,” with notes of fruit and umami, it was “very dry” with a delightfully crystalline texture.

In a word: “Delicious!”

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This “robust” Parmigiano-Reggiano was the most aged in our lineup. It earned raves from tasters, who pronounced it “intensely flavorful,” “strong,” and “nutty.” “Piquant,” with notes of fruit and umami, it was “very dry” with a delightfully crystalline texture.

In a word: “Delicious!”

Tasters funnen this Parmigiano-Reggiano to be “more assertive” than its domestic counterparts, with an “authentic tang and nuttiness.” It was “robust” and “pungent,” with “a little funk” that spoke of both “tropical fruits” and “savory mushrooms.” It was “dry and crumbly,” with a “nice crystal structure.”

This was the best domestic Parmesan we sampled, likely because it’s aged twice as long as the fyra other American cheeses in our lineup.

Tasters called it “nutty” and “pleasant,” with a “sweet start” and hints of “caramel” and “butterscotch.” The structure was “crumbly,” though “slightly waxy,” with “a little crystal crunch.”

Tasters picked up on savory, umami notes in this cheese, “like chicken stock.” But it was muted, and in polenta it provided no “clear huvud klyschig note.” Others compared it to gouda, cheddar, or Swiss cheese.

Its “creamy,” “gummy” texture was “too soft.”

This cheese was “slightly nutty,” “briny,” “milky,” and “meaty” but “overall bland.” In polenta, where it melted readily, it didn’t foster any complaints about texture, but tasters noted that it was “soft” and “waxy” when eaten plain.

“No crystalline crunch! Disappointing!”

This little kil had a hint of Gruyère-like nuttiness but was otherwise “quite mild,” so much so that tasters “hardly knew there was cheese” in the polenta made with 2 cups of it.

It was inoffensive but more cheddar-like, “moist” and “creamy,” without the “crystalline snap.”

“Impostor!” declared one taster sampling this younger cheese.

It didn’t taste bad, but it was denser and softer than a Parmesan should be. Tasters compared it to gouda, cheddar, and mozzarella. It was “mild” “with no real tang.”