Sure, they're largely interchangeable, but at least know what you're buying.
By Sara Tane and Sara Tane Updated January 04, 2018
Despite the fact that they’re all hard, highly-gratable, Italian cheeses, Parmesan, Parmigiano-Reggiano, and Pecorino Romano are not one in the same. A stroll through the cheese section of your local grocery store can be somewhat intimidating, especially when all the blocks look eerily similar and have names suggesting that they may or may not be interchangeable. I often find myself thinking, “Is there any truth here?!” Knowing the subtle differences between all three will make your next roundabout through this somewhat confusing corner of the grocery store easy, breezy, and...CHEESY (sorry, had to).
Parmesan
According to the FDA, anything labeled “Parmesan,” “Parmigiano,” or “reggiano” is characterized as a cheese made from cow’s milk with a “granular texture and hard and brittle rind.” Rennet, which is an animal protein or “milk-clotting enzyme that produces curd formation,” is also present in the cheese, thus making this cheese unsuitable for vegetarians. If you’re wondering about that grated stuff in a jar with a green lid, well, it technically does fall in this category, however it’s only about 91% Parmesan cheese. The remaining percentage is made up of artificial fillers and anti-clumping agents (potentially even wood!).
Parmesan
Credit: Digital Light Source/Getty Images
Parmigiano-Reggiano
Think of this one as the Champagne of hard cheeses—it has worked hard to get that name on its label, so don’t you dare go comparing it to some grocery store brand sparkling moscato. Parmigiano-Reggiano has a Protected Designation of Origin status (Denominazione di Origine Protetta or DOP, if you speak-a the Italiano). This means that the ingredients, sourcing, and production are heavily monitored in order for the final product to the bear the name of this highly desirable cheese. It’s similar to Parmesan in that it’s also a cow’s milk cheese that contains rennet (ahem, sorry vegetarians), but the standards of its aging and origin are much more rigorous.
It’s made in only two Northern Italian regions and it must be aged for at least a year, but some are aged for up to 36 months. Because of its limited production, long aging time, and producers’ careful attention to detail during the making of the cheese, this product is the real deal. It’s likely going to cost a little more than Parmesan, but whether it’s for table use or cooking, there is no denying that it can elevate just about anything. No dig at Parmesan, but this stuff is assuredly next level.
Pecorino Romano
Like Parmigiano-Reggiano, it bears that same DOP, so you can rest assured that it’s legit. Produced in Sardinia, a region in central Italy, Pecorino Romano is a cheese produced from sheep’s milk, so its differences in flavor and texture are unavoidable. Since sheep’s milk possesses a more bitter taste than cow’s milk, Pecorino Romano is much saltier and stronger tasting than your classic Parm. Also, the aging window for Pecorino Romano, 5-8 months, is slightly shorter than that of Parmigiano-Reggiano. And to the hopeful vegetarians who are on the edges of their seats, I have bad news—there’s still rennet in Pecorino Romano, so it’s best to stay away.
All of that said, when it comes down to buying some version of hard Italian cheese like you dang-well know what you’re doing, it’s probably in your best interest to stay away from any of the stuff that is pre-shredded or pre-grated, as cheese starts to lose its moisture once it’s cut. Ask the cheesemonger how recently your cheese was cut (he he he), and if it’s been a while, see if they’ll cut you a fresh block. While you’re checking out that massive cut wheel, go ahead and get a good look at the label. What does it say? Are we doing Champagne today, or are we opting for the sparkling moscato?
By Sara Tane and Sara Tane
FAQs
Pecorino and Parmesan are both aged, salty hard cheeses, but the main difference is that Pecorino is made with sheep's milk and Parmesan is made with cow's milk.
What is the difference between Pecorino Romano and Parmigiano-Reggiano? ›
The aging period for Pecorino Romano is much shorter than Parmigiano-Reggiano at around five to eight months. Like Parmigiano, Romano is a hard cheese. But Pecorino Romano is white in color and has a slightly saltier and much stronger, more piquant flavor.
What's the difference between Parmesan and Romano? ›
Parmesan is made from cow's milk, while romano is made from sheep's milk. This difference in milk source gives the cheeses different flavours. Parmesan is nutty and slightly sweet, while romano is saltier and sharper.
Which is healthier, Parmesan or Pecorino Romano? ›
The origin of milk (sheeps) make Pecorino Romano richer in calcium than cheese mad from cow's milk. Also, sheep's milk is rich in Conjugated Linoleic Acid and reduce the risks of diabetes, cancer, and health-compromising inflammation.
What does Pecorino Romano taste like? ›
Pecorino Romano has a slightly tangy, almost spicy taste. This provides an ideal contrast with rich and earthy flavours. Note – the more mature a Pecorino is, the sharper the taste.
Which is better Pecorino Romano or reggiano? ›
Pecorino Romano is slightly softer, and it's more buttery, resulting from being made with sheep's milk that's higher in butterfat. In contrast, Parmigiano Reggiano's texture is supposed to be rock solid and fully dry, with a slight crunchiness from cheese crystals.
Can I use Parmigiano-Reggiano instead of Pecorino? ›
Pecorino is made with sheep milk, while PARMIGIANO REGGIANO only with cow milk. Parmesan is not italian cheese, but a bad copy of parmigiano reggiano. So it's up to your taste, but in some dishes you have to use only one or another. For example, you have to use only pecorino to make amatriciana s...
What kind of cheese does Olive Garden use? ›
In other words, Olive Garden employees that posted on Reddit, they use specifically Lotito Romano cheese. In fairness, it is an authentic Italian cheese. But the big difference between Romano and parm is price. Romano costs about $25 per kilogram, whereas real Parmesan is almost triple that.
How long does Pecorino last in the fridge? ›
Opened Pecorino Romano
The remaining shelf life can generally range from a couple of weeks to two months when stored under optimal conditions in the refrigerator. The key to maximizing its shelf life post-opening is ensuring the cheese is wrapped tightly and kept at temperatures below 40°F (4°C).
When to use Pecorino Romano? ›
Pecorino Romano is so versatile that it can be used in dishes including pasta, pizza, meatballs and patties, salads, soups, and stews. Pecorino Romano is also popular in many pasta dishes such as Spaghe Alla Carbonara, Bucatini All'Amatriciana, Cacio e Pepe and Pasta alla Gricia.
What are the top 10 healthiest cheeses?
- Goat's cheese. ...
- Parmesan. ...
- Paneer. ...
- Mozzarella. ...
- Ricotta. ...
- Cottage cheese. ...
- Cheddar. An English semi-hard cheese, cheddar is made from cow's milk. ...
- Feta. Typically made from sheep's or goat's milk combined with rennet, this Greek cheese is soft and tangy to taste.
With its strong taste, pecorino Romano is a great fit for cacio e pepe (its most famous use), where it teams with the pop of black pepper. You can also enjoy it topped with honey or jam on a cracker.
Should I use Pecorino or Parmesan? ›
When selecting cheese for your pasta, the contrasting flavors of Parmesan and Pecorino offer different paths. Parmesan's nutty, savory notes create an easy-going blend with creamy pasta dishes, while Pecorino's robust tanginess is perfect for robust tomato-based sauces.
What's the closest cheese to Pecorino Romano? ›
Similarly to Pecorino Romano, aged Parmesan cheese grates well and has a sharp, nutty flavor. However, due to different production methods, Parmesan is considerably less salty and tangy. When substituting Parmesan for Romano, use a 1:1 ratio. Just keep in mind that you may need to add additional salt to the recipe.
Can you eat Pecorino Romano on its own? ›
Fresh pecorino can be considered table cheeses and can be served by itself with a slice of fresh bread or as an appetizer together with cold cuts; when aged it is used grated or flaked as an ingredient to enrich the taste of many traditional Italian dishes such as pasta, soups, sauces, salads, risottos and pizza.
When to use Pecorino Romano vs Parmesan? ›
You'll also want to mind salty ingredients like anchovies, and perhaps dial those back as well, if you use Pecorino in place of parmesan. Pecorino Romano works better in dishes with strong flavors that might overpower parmesan, such as tomato-based dishes or gratins with several other types of cheese.
Does Pecorino Romano melt like Parmesan? ›
The key difference is that Parmesan, though just as firm, melts better than Pecorino. Due to Pecorino's extremely high melting point, the cheese will generally stay firm even when added while cooking.
Is Pecorino or Parmigiano more expensive? ›
Parmigiano is generally more expensive, and tends to be a lot more flavorful - and you also get a nifty Parmigiano rind to use in sauces and soups.
Is Parmigiano-Reggiano the same as Pecorino Romano for carbonara? ›
While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other), as it adds a layer of complexity to the flavors. Pecorino is made from sheep's milk and is saltier than Parmesan, so if you end up subbing one for the other, make sure to adjust the salt accordingly.
