{"id":56614,"date":"2023-11-05T17:29:52","date_gmt":"2023-11-05T17:29:52","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56614"},"modified":"2023-12-28T16:50:02","modified_gmt":"2023-12-28T16:50:02","slug":"auribella-cheese-vs-parmesan","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/","title":{"rendered":"Auribella Cheese vs. Parmesan"},"content":{"rendered":"\n<p><strong>Parmesan and Auribella<\/strong> are both <a href=\"https:\/\/aglassandahalffullproductions.com\/parmesan-cheese-vs-pecorino-romano\/\">hard Italian cheeses<\/a> made from cow's milk.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Auribella-Cheese-vs.-Parmesan.jpeg\" alt=\"Auribella Cheese vs. Parmesan\" class=\"wp-image-56639\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Auribella-Cheese-vs.-Parmesan.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Auribella-Cheese-vs.-Parmesan-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>They share some similarities but also have distinct differences in terms of <strong>flavor<\/strong>, <strong>texture<\/strong>, <strong>uses<\/strong>, <strong>origin<\/strong> and <strong>cost<\/strong>.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Overview_of_Auribella_and_Parmesan_Cheeses\" title=\"Overview of Auribella and Parmesan Cheeses\">Overview of Auribella and Parmesan Cheeses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#How_Auribella_and_Parmesan_Cheeses_Are_Made\" title=\"How Auribella and Parmesan Cheeses Are Made\">How Auribella and Parmesan Cheeses Are Made<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Auribella_Cheese_Production\" title=\"Auribella Cheese Production\">Auribella Cheese Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Parmesan_Cheese_Production\" title=\"Parmesan Cheese Production\">Parmesan Cheese Production<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Flavor_Profiles_How_They_Taste\" title=\"Flavor Profiles: How They Taste\">Flavor Profiles: How They Taste<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Texture_and_Appearance\" title=\"Texture and Appearance\">Texture and Appearance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Best_Uses_for_Auribella_and_Parmesan\" title=\"Best Uses for Auribella and Parmesan\">Best Uses for Auribella and Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Nutrition_Comparison\" title=\"Nutrition Comparison\">Nutrition Comparison<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Origins_and_Availability\" title=\"Origins and Availability\">Origins and Availability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Cost_Comparison\" title=\"Cost Comparison\">Cost Comparison<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Main_Similarities_Between_Auribella_and_Parmesan\" title=\"Main Similarities Between Auribella and Parmesan\">Main Similarities Between Auribella and Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Key_Differences_Between_Auribella_and_Parmesan\" title=\"Key Differences Between Auribella and Parmesan\">Key Differences Between Auribella and Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#How_to_Substitute_Auribella_for_Parmesan\" title=\"How to Substitute Auribella for Parmesan\">How to Substitute Auribella for Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Common_Uses_for_Auribella_and_Parmesan_Cheeses\" title=\"Common Uses for Auribella and Parmesan Cheeses\">Common Uses for Auribella and Parmesan Cheeses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Pasta_Dishes\" title=\"Pasta Dishes\">Pasta Dishes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Salads\" title=\"Salads\">Salads<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Pizza\" title=\"Pizza\">Pizza<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Soups_and_Stews\" title=\"Soups and Stews\">Soups and Stews<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Snacking\" title=\"Snacking\">Snacking<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Can_you_freeze_Auribella_cheese\" title=\"Can you freeze Auribella cheese?\">Can you freeze Auribella cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-22\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#How_long_does_Auribella_cheese_last\" title=\"How long does Auribella cheese last?\">How long does Auribella cheese last?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-23\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Is_Auribella_cheaper_than_Parmesan\" title=\"Is Auribella cheaper than Parmesan?\">Is Auribella cheaper than Parmesan?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-24\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Is_Auribella_or_Parmesan_better_in_alfredo_sauce\" title=\"Is Auribella or Parmesan better in alfredo sauce?\">Is Auribella or Parmesan better in alfredo sauce?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-25\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Can_you_use_Auribella_instead_of_Parmesan_in_pesto\" title=\"Can you use Auribella instead of Parmesan in pesto?\">Can you use Auribella instead of Parmesan in pesto?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-26\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Is_pre-grated_Parmesan_the_same_as_fresh_Parmesan\" title=\"Is pre-grated Parmesan the same as fresh Parmesan?\">Is pre-grated Parmesan the same as fresh Parmesan?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-27\" href=\"https:\/\/aglassandahalffullproductions.com\/auribella-cheese-vs-parmesan\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Overview_of_Auribella_and_Parmesan_Cheeses\"><\/span>Overview of Auribella and Parmesan Cheeses<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Auribella<\/strong> is a Italian <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">cow&#039;s milk cheese<\/a> made exclusively by the Wisconsin-based company BelGioioso. It was created to mimic the flavor and texture of <strong>Parmigiano Reggiano<\/strong> (authentic <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">Parmesan cheese<\/a>).<\/p>\n\n\n\n<p><strong>Parmesan<\/strong> refers to a hard, dry, granular <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> from Italy. To be called Parmesan, the cheese must be made in a specific region of Italy under strict guidelines. <strong>Parmigiano Reggiano<\/strong> is authentic, traditional Parmesan cheese with protected designation of origin status.<\/p>\n\n\n\n<p>Both Auribella and Parmesan are <a href=\"https:\/\/aglassandahalffullproductions.com\/what-is-hard-cheese\/\">semi-hard cheeses<\/a> that become increasingly granular and pungent with age. They are excellent for grating and adding bold, salty flavor to recipes. However, there are some notable differences between them.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_Auribella_and_Parmesan_Cheeses_Are_Made\"><\/span>How Auribella and Parmesan Cheeses Are Made<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Auribella_Cheese_Production\"><\/span>Auribella Cheese Production<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Made exclusively by BelGioioso in Wisconsin, USA.<\/li>\n\n\n\n<li>Uses pasteurized cow's milk from local Wisconsin farms. The milk is rBST-free.<\/li>\n\n\n\n<li>The curds are heated, pressed, molded and brined to form wheels.<\/li>\n\n\n\n<li>Wheels are aged for a minimum of 6 months.<\/li>\n\n\n\n<li>Aged in special curing rooms at the BelGioioso facility.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Parmesan_Cheese_Production\"><\/span>Parmesan Cheese Production<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Must be produced in designated Parma and Reggio Emilia provinces of Italy.<\/li>\n\n\n\n<li>Uses raw, unpasteurized milk from cows fed a restricted diet.<\/li>\n\n\n\n<li>Milk is curdled using <a href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/\">calf rennet<\/a> and whey starter cultures.<\/li>\n\n\n\n<li>Curds are cooked and pressed in molds for 2 days.<\/li>\n\n\n\n<li>Wheels are soaked in brine for 20+ days to absorb salt.<\/li>\n\n\n\n<li>Aged for minimum of 12 months up to 3+ years.<\/li>\n\n\n\n<li>Aged in temperature and humidity controlled rooms.<\/li>\n<\/ul>\n\n\n\n<p>The key differences in production are the origin, pasteurization, aging time and conditions. <strong>Parmesan has much stricter requirements for milk source, aging duration and environment.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_Profiles_How_They_Taste\"><\/span>Flavor Profiles: How They Taste<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Auribella<\/strong> has a full, sharp and robust flavor. It is described by the maker as having a <strong>\"big, bold\" taste.<\/strong><\/p>\n\n\n\n<p>Notes of <strong>butter<\/strong>, <strong>salt<\/strong> and <strong>umami<\/strong> are detectable. The buttery note is attributed to the use of pasteurized milk. The minimum 6 month aging period produces a pleasant pungency.<\/p>\n\n\n\n<p><strong>Parmesan<\/strong> has a rich, complex flavor profile with sweet, salty and savory notes. It offers a depth and complexity not found in Auribella.<\/p>\n\n\n\n<p>Its flavor evolves with age, becoming intensely <strong>savory<\/strong>, <strong>salty<\/strong> and <strong>tangy<\/strong>. Fruity and caramelized milk flavors emerge in longer aged varieties (18 months+).<\/p>\n\n\n\n<p><strong>Parmesan's flavor is more complex, while Auribella is sharper and bolder.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture_and_Appearance\"><\/span>Texture and Appearance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Auribella<\/strong> has a firm, dense texture that is slightly crumbly when cut or grated. Its smooth, white interior and small protein crystals reflect its shorter aging time.<\/p>\n\n\n\n<p><strong>Parmesan<\/strong> is grainy with noticeable protein crystals. It becomes harder and more crumbly as it ages. Well-aged Parmesan (24+ months) is dry and granular making it perfect for grating.<\/p>\n\n\n\n<p><strong>Parmesan has a uniquely granular texture not replicable in Auribella.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Best_Uses_for_Auribella_and_Parmesan\"><\/span>Best Uses for Auribella and Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Thanks to its bold flavor, <strong>Auribella<\/strong> is excellent for:<\/p>\n\n\n\n<ul>\n<li>Grating onto pastas, pizzas, soups and salads<\/li>\n\n\n\n<li>Adding depth of flavor to sauces and dips<\/li>\n\n\n\n<li>Snacking on cheese boards with fruits and nuts<\/li>\n<\/ul>\n\n\n\n<p><strong>Parmesan's<\/strong> complex flavor and granular texture make it ideal for:<\/p>\n\n\n\n<ul>\n<li>Grating onto Italian dishes - pastas, risottos, polenta<\/li>\n\n\n\n<li>Adding rich, salty flavor to sauces - alfredo, pesto, tomato<\/li>\n\n\n\n<li>Snacking on chunks, wheels or grated over fruits<\/li>\n\n\n\n<li>Enhancing egg dishes like frittatas and omelets<\/li>\n<\/ul>\n\n\n\n<p><strong>Parmesan<\/strong> is considered the more <strong>versatile<\/strong> cheese perfect for both cooking and snacking. <strong>Auribella<\/strong> works best when its bold flavor can stand out.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutrition_Comparison\"><\/span>Nutrition Comparison<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Both cheeses are good sources of protein and calcium. However, Parmesan has slightly higher protein and calcium levels as shown below:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Nutrient<\/th><th>Parmesan<\/th><th>Auribella<\/th><\/tr><\/thead><tbody><tr><td>Calories<\/td><td>111 per oz<\/td><td>110 per oz<\/td><\/tr><tr><td>Protein<\/td><td>10g per oz<\/td><td>8g per oz<\/td><\/tr><tr><td>Calcium<\/td><td>33% DV<\/td><td>30% DV<\/td><\/tr><tr><td>Fat<\/td><td>7g per oz<\/td><td>8g per oz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Parmesan<\/strong> offers more protein and calcium by weight while <strong>Auribella<\/strong> is higher in fat.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origins_and_Availability\"><\/span>Origins and Availability<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Auribella<\/strong> is produced exclusively in the United States by BelGioioso Cheese Company. It is available for purchase online and at some grocery retailers nationwide.<\/p>\n\n\n\n<p><strong>Parmesan<\/strong> is a protected designation of origin product only made in certain regions of Italy. It has limited availability outside of Europe. Authentic <strong>Parmigiano Reggiano<\/strong> is the hardest to find outside of Italy.<\/p>\n\n\n\n<p>For most home cooks, <strong>Auribella<\/strong> will be the easier cheese to source thanks to its nationwide availability. Finding authentic, imported Parmesan can require searching specialty shops or online retailers.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cost_Comparison\"><\/span>Cost Comparison<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Auribella<\/strong> is the more affordable option, costing <strong>$7-9 per pound<\/strong> on average. Its price is comparable to other domestic <a href=\"https:\/\/aglassandahalffullproductions.com\/friulano-cheese-vs-mozzarella\/\">hard cheeses<\/a> like Asiago or Gouda.<\/p>\n\n\n\n<p>Genuine <strong>Parmigiano Reggiano<\/strong> costs <strong>$15-25 per pound<\/strong> on average. The price reflects the strict production requirements, imported status and limited availability outside Europe. Pre-grated \"Parmesan\" tend to cost less but lacks the same quality.<\/p>\n\n\n\n<p><strong>For budget-conscious shoppers, Auribella delivers the bold Parmesan-esque flavor at a fraction of the cost.<\/strong><\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway<\/strong>: Auribella cheese is the affordable alternative providing a comparable flavor profile to real Parmesan.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Main_Similarities_Between_Auribella_and_Parmesan\"><\/span>Main Similarities Between Auribella and Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>Hard, aged <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">cow&#039;s milk cheeses<\/a> from Italy<\/li>\n\n\n\n<li>Salty, tangy, savory flavor<\/li>\n\n\n\n<li>Firm, dense texture good for grating<\/li>\n\n\n\n<li>Adds bold flavor when grated onto foods<\/li>\n\n\n\n<li>Excellent source of protein and calcium<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Differences_Between_Auribella_and_Parmesan\"><\/span>Key Differences Between Auribella and Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>Auribella made in Wisconsin, Parmesan made in Italy<\/li>\n\n\n\n<li>Auribella aged 6+ months, Parmesan 12+ months<\/li>\n\n\n\n<li>Parmesan has more complex, nuanced flavor<\/li>\n\n\n\n<li>Parmesan's texture gets drier and more granular with age<\/li>\n\n\n\n<li>Parmesan has more protein and calcium by weight<\/li>\n\n\n\n<li>Auribella is more affordable and widely available<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Substitute_Auribella_for_Parmesan\"><\/span>How to Substitute Auribella for Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Auribella makes an excellent substitute for Parmesan in recipes thanks to its similar bold, salty flavor. Here are some tips for using Auribella when Parmesan is called for:<\/p>\n\n\n\n<ul>\n<li>Use the same weight of Auribella to replace Parmesan (1 oz Auribella for 1 oz Parmesan)<\/li>\n\n\n\n<li>Add Auribella at the end of cooking to retain its flavor<\/li>\n\n\n\n<li>Because Auribella is sharper, start with 3\/4 of the amount first<\/li>\n\n\n\n<li>For salads, pastas and pizzas, grate Auribella as you would Parmesan<\/li>\n\n\n\n<li>Auribella melts well so it can be substituted in casseroles or baked pastas<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Common_Uses_for_Auribella_and_Parmesan_Cheeses\"><\/span>Common Uses for Auribella and Parmesan Cheeses<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pasta_Dishes\"><\/span>Pasta Dishes<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Auribella and Parmesan both excel when grated over hot pasta. The residual heat helps release their flavors. Try them with simple pastas like spaghetti aglio e olio or fettuccine alfredo. The bold, salty flavors pair perfectly with these Italian noodle dishes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Salads\"><\/span>Salads<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Used in moderation, grated Auribella or Parmesan add a savory accent to fresh salads. Try a light dusting over Caesar salad, Caprese salad, or this <a href=\"https:\/\/www.bonappetit.com\/recipe\/arugula-salad-with-parmesan-and-pine-nuts\" target=\"_blank\" rel=\"noopener\">simple arugula salad<\/a> with lemon and pine nuts. The sharpness balances the greens and dressing.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pizza\"><\/span>Pizza<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Auribella and Parmesan are pizza game-changers. Just a sprinkle over your favorite pizza adds a whole new dimension of flavor. The salty richness enhances pepperoni, veggie, or white pizza beautifully. Use less than you would for pasta, as the cheese can overwhelm other delicate <a href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/\">pizza toppings<\/a>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Soups_and_Stews\"><\/span>Soups and Stews<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Add Auribella or Parmesan just before serving creamy or brothy soups and stews. Parmesan is the traditional choice for minestrone or Italian wedding soup. But Auribella provides that same savory hit. Save back some of the cooking liquid, then stir in grated Auribella or Parmesan allowing it to melt into the soup.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Snacking\"><\/span>Snacking<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Enjoy both cheeses on a <a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-board-vs-cutting-board\/\">cheese board<\/a> with breads, crackers, fruits like pears or apples, and cured meats. Parmesan pairs nicely with balsamic vinegar, fig jam, dried apricots, or honey. Auribella goes well with nuts, roasted grapes, or peppery salami. Parmesan's granular texture is best showcased when served in chunks or shaved.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> Both cheeses shine when grated onto pastas, pizzas and salads, or served alongside cured meats, fruits and nuts. Parmesan is the more versatile ingredient for finishing soups and stews.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_freeze_Auribella_cheese\"><\/span>Can you freeze Auribella cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, Auribella can be frozen in an airtight container for 4-6 months. Defrost in the refrigerator before using. Grated Auribella may become crumbly when thawed.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_does_Auribella_cheese_last\"><\/span>How long does Auribella cheese last?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Properly stored, Auribella lasts 2-3 months past the sell-by date when refrigerated. Check for mold before eating expired cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_Auribella_cheaper_than_Parmesan\"><\/span>Is Auribella cheaper than Parmesan?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, Auribella typically costs 1\/3 to 1\/2 the price of authentic, imported Parmesan. It's an affordable alternative with a similar bold flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_Auribella_or_Parmesan_better_in_alfredo_sauce\"><\/span>Is Auribella or Parmesan better in alfredo sauce?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Both work well, but Parmesan offers more complexity. Use 3\/4 the amount of Auribella to avoid it being too sharp. Add towards the end of cooking.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_use_Auribella_instead_of_Parmesan_in_pesto\"><\/span>Can you use Auribella instead of Parmesan in pesto?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Absolutely. Auribella provides the same salty impact. You may wish to use less at first, as Auribella has a sharper flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_pre-grated_Parmesan_the_same_as_fresh_Parmesan\"><\/span>Is pre-grated Parmesan the same as fresh Parmesan?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>No. Pre-grated Parmesan loses flavor and dries out quickly. Fresh Parmesan has better flavor and texture when grated just before use.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>While Auribella and Parmesan share some traits, there are distinct differences that set them apart.<\/p>\n\n\n\n<p><strong>Parmesan<\/strong> offers unmatched complexity reflecting its artisanal Italian origins.<\/p>\n\n\n\n<p><strong>Auribella <\/strong>provides an affordable, widely available Parmesan-style cheese with a bold flavor all its own.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parmesan and Auribella are both hard Italian cheeses made from cow's milk. They share some similarities but also have distinct differences in terms of flavor, texture, uses, origin and cost. Overview of Auribella and Parmesan Cheeses Auribella is a Italian cow&#039;s milk cheese made exclusively by the Wisconsin-based company BelGioioso. It was created to mimic [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[376,289],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56614"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56614"}],"version-history":[{"count":4,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56614\/revisions"}],"predecessor-version":[{"id":57819,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56614\/revisions\/57819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56639"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}