Pecorino Romano and Parmesan are two hard, salty Italian cheeses often grated over pasta. They’re easy to confuse, but they have very different flavor profiles and textures. So, what’s the difference between pecorino vs romano?
This article will highlight the key differences between Pecorino Romano and Parmesan, including their flavor profiles, textures, and culinary uses.
Parmesan: The King of Cheeses
Parmesan, or more accurately, Parmigiano-Reggiano, is probably the best-known cheese of Italy. In fact, the name “Parmigiano-Reggiano” has protected designation of origin status, meaning that only cheese produced in a specific area of Italy using traditional methods can legally be called by that name.
Parmesan is made from cow’s milk and aged for at least a year—sometimes much longer. The longer it ages, the more complex and intense the flavor becomes.
Parmesan has a nutty, sometimes caramel-like taste and a hard, dry, granular texture. You’ll usually see it in a golden yellow color.
Parmesan is delicious grated over pasta and used in countless other Italian dishes. It’s also nice thinly sliced and served as an appetizer. Don’t throw away the rind, either! Toss it into soups and sauces to add a rich, savory flavor. It’s a great way to reduce food waste.
Pecorino Romano: A Sharp and Salty Delight
Pecorino Romano is a hard, salty cheese made from sheep’s milk. In fact, the name “pecorino” comes from the Italian word “pecora,” which means sheep.
This cheese is typically aged for five to eight months, which is a shorter aging period than that of Parmesan cheese.
Pecorino Romano has a brighter, grassy, and sharper flavor than Parmesan, and it’s noticeably saltier. It’s also slightly softer in texture and whiter in color.
Pecorino Romano shines in dishes like cacio e pepe, where its strong flavor complements simple ingredients. It’s also delicious grated over pasta dishes, especially those with assertive flavors.
There are different varieties of pecorino, such as Pecorino Siciliano, so be sure to explore the different types to find your favorite.
Frequently Asked Questions
Is pecorino the same as Romano cheese?
No, pecorino and Romano are not the same cheese. They’re both hard, salty, Italian cheeses traditionally made from sheep’s milk, but they differ in production region, flavor profile, and aging time. Pecorino is exclusively from Italy, while Romano can be made elsewhere. Pecorino generally has a nuttier, more complex flavor, while Romano is sharper and saltier.
What is the closest cheese to pecorino?
If you can’t find pecorino, a good substitute would be Parmesan (Parmigiano-Reggiano). While Parmesan is made from cow’s milk, it shares a similar hard texture, salty, and nutty flavor profile when aged. Asiago cheese (aged) is another option, offering a slightly milder but still comparable taste.
Do I need pecorino for carbonara?
Authentic Roman carbonara traditionally uses Pecorino Romano. The sharp, salty flavor of Pecorino Romano is integral to the dish’s distinct taste. While you can use Parmesan or a blend of the two in a pinch, purists will argue that it’s not truly carbonara without Pecorino Romano.
Summary
Pecorino Romano and Parmesan have a lot in common, but they also have some key differences, from the type of milk used to the flavor, texture, and aging process.
The best way to learn which cheese you like best is to experiment. Try them both in different recipes and see which one you prefer!