Pecorino Romano and Parmigiano-Reggiano are almost identical. They’re both old, salty hard cheeses that are high in glutamates, which enhance their umami qualities. Both Parmigiano-Reggiano and domestic Parmesan) created from cow’s milk have a more neutral taste than Pecorino, derived from sheep’s milk, which is more pungent and aggressive.

Will Pecorino Romano work as a Parmesan alternative if you already have it on hand?


Can I substitute Parmesan for pecorino cheese?

A straight slice of polenta proved overly salty. The salt level was tolerable after reducing the quantity by one-third, but the cheese taste was less prominent.

The Pecorino didn’t come off as overly salty in our turkey meatballs, where the Parmesan is employed as a background savory flavor enhancer, but its taste was more evident. A decent solution was to use one-third less cheese.

The Bottom Line: You may use Pecorino Romano for Parmesan, but use one-third less to keep the salt level and taste consistent.

Can I use Asiago instead of pecorino?

Carbonara pasta is an Italian pasta dish prepared with eggs, cured pig, and hard cheese. That hard cheese is traditionally Pecorino Romano, a salty and grainy cheese manufactured from sheep’s milk in Rome and the surrounding areas.

Tradition is tradition, and I propose that you honor it wherever possible. It’s the only way to acquire a real flavor of Italy in your home-cooked meals. However, there are situations when you just cannot or do not choose to get all of the elements.


What are some decent Pecorino Romano substitutes?

Parmigiano-Reggiano, Grana Padano, and aged Asiago cheese are excellent substitutions for Pecorino Romano in Pasta alla Carbonara.

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Pecorino Romano is a hard cheese from Italy. It’s 8–12 months old and made entirely of sheep’s milk. It has a salty flavor, a strong scent, and a crumbly texture. It is white to light yellow in color.

The name “Pecorino Romano” translates as “Rome sheep’s [cheese]” and reflects the cheese’s origins. Pecorino Romano is an Italian cheese that originated in ancient Rome and its neighboring towns in what is now known as the Lazio area.

On the first day of May, Romans have the custom of eating Pecorino Romano cheese with fresh fava beans (wide beans) on a daily trip through the Lazio countryside.

The cheese is coarsely shredded and combined with eggs and egg yolks before being thrown in a frying pan with just-cooked Guanciale chunks. It’s plated and seasoned liberally with freshly cracked black peppercorns.

Here’s the thing: Pecorino Romano, like other unusual sheep’s milk cheeses, is an unusual sheep’s milk cheese.And it might be difficult to find if you live outside of Italy.

Because of its sour and strong scent, some home chefs loathe it. Some people describe it as nasty and, in severe situations, barfy.

Others are unable to get Pecorino Romano cheese in grocery stores and are unwilling to purchase cheese online. If you’re cooking Pasta alla Carbonara and can’t or don’t want to use Pecorino Romano cheese for any reason, here’s a list of the finest substitutions.

As you go through the list, you’ll see that each of the three replacements has a Protected Designation of Origin (PDO) from the European Union.
 PDO products are created solely in specified geographic locations in Europe and according to a unique formula that ensures excellent quality and distinctive product features.

When you purchase Italian cheese and it has a PDO mark on it, you know it’s authentic.

1. Parmigiano-Reggiano

Parmigiano-Reggiano (commonly known as parmesan) is a gritty, hard Italian cheese. It is normally matured for two years and produced entirely from cow’s milk.

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Parmigiano-Reggiano, like Pecorino Romano, is usually grated over pasta, risotto, and used in soups. It’s also served on cheese platters or as a fast snack on its own.

Parmigiano-Reggiano has a gentler scent and a sweeter, nuttier flavor than Pecorino Romano. If you want to swap Pecorino with another cheese because you don’t like the smell or taste of Pecorino, parmesan should be at the top of your options.

Certain Italian cooks make carbonara sauce using a 50/50 blend of Pecorino Romano and Parmigiano-Reggiano. However, you may use the two cheeses interchangeably.

The European Union has granted Parmigiano-Reggiano a Protected Designation of Origin (PDO). To be branded and marketed as “Parmigiano-Reggiano,” a cheese must be made in the Emilia-Romagna (Lombardy) area using the original recipe.
 If you reside in the United States, you should be aware that “parmesan” or “Parmigiano” cheese is not always synonymous with “Parmigiano-Reggiano.” This is due to the fact that only the latter period is governed by US law.

Don’t get me wrong: cheeses called “parmesan” or “Parmigiano” may still taste fine, but they’re not the same as the original.

2. Grana Padano

Grana Padano is a crumbly, hard Italian cheese. It is manufactured from 100% cow’s milk and aged between 9 and 12 months.

Grana Padano’s recipe goes back to Italian monks in the 12th century, and it is being manufactured in the same way today.

Grana Padano tastes salty and nutty, akin to Parmigiano-Reggiano. However, the manufacturing standards are less stringent, resulting in a lower price for customers. As a result, Grana Padano is a good replacement for Pecorino Romano for the frugal home chef.

The European Union has granted Grana Padano a Protected Designation of Origin (PDO). To be branded and marketed as “Grana Padano,” a cheese must be made in Northern Italy according to the original recipe.

3. Asiago

is a kind of cheese from Italy. It’s manufactured from 100 percent cow’s milk and ranges in age from one month to two years.

Fresh Asiago is salted and squeezed before being dried for two days, brined for two days, and aged for a month. Aged Asiago cheese is placed in molds, sprinkled with salt, and allowed to age for several months to two years.

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Asiago cheese has distinct properties depending on how long it has been matured. Aged Asiago cheese is a preferable option for Pecorino Romano since it has the desired firm and crumbly quality.

The European Union has granted Asiago cheese a Protected Designation of Origin (PDO). To be branded and marketed as “Asiago,” a cheese must be made in the Asiago Plateau’s alpine region using the original recipe.

Can you substitute mozzarella for Romano cheese?

Yes, mozzarella may be used in lieu of Romano cheese. Mozzarella is a kind of soft cheese. It does not, however, have a very strong flavor. Nonetheless, it is a suitable substitute in virtually any recipe.

What’s the difference between Parmesan and Romano cheeses?

The biggest distinction is in the flavor’s richness. The parmesan is pale yellow in color and has a granular texture, whilst the Romano has a milder taste.

Is pecorino cheese like Parmesan?

Pecorino may seem similar to Parmesan at first appearance, but it is far from identical. Pecorino Romano is manufactured from sheep’s milk, giving it a grassy and earthy taste. Pecorino is also considered to be younger than Parmesan. Pecorino has a minimal age requirement of just 5-8 months.

What is the flavor of pecorino cheese?

Pecorino and its most renowned cousin, Pecorino Romano, are both hard, salty cheeses. Pecorino may seem similar to Parmesan at first appearance, but it is far from identical. Pecorino Romano is manufactured from sheep’s milk, giving it a grassy and earthy taste.

Is Pecorino stronger than parmesan?

Pecorino Romano is a sheep’s milk cheese manufactured in Sardinia, a location in central Italy, so variances in taste and texture are inherent.

Pecorino Romano is significantly saltier and stronger tasting than traditional Parmesan because sheep’s milk has a more bitter flavor than cow’s milk.


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