Andy Montoya
Parmesan is a versatile, hard Italian cheese made from cow's milk. It is used in many recipes, from pasta to salads, and is known for its distinct nutty flavor and granular texture. However, it can be expensive and inaccessible. Fortunately, several substitutes can be used in its place, offering similar flavor profiles and textures. These substitutes include other cheeses, such as Grana Padano, Asiago, Pecorino Romano, and more, as well as non-cheese options like breadcrumbs. This paragraph introduces the topic of replacing Parmesan cheese, highlighting its popularity, unique characteristics, and the availability of alternative options.
| Characteristics | Values |
|---|---|
| Reason for replacement | Parmesan is expensive |
| Common name | Parmigiano-Reggiano |
| Place of origin | Certain regions of Northern and mid-Italy |
| Substitutes | Breadcrumbs, Asiago, Grana Padano, Pecorino Romano, Cheddar, Gruyère, Comté, Manchego, Sap Sago, Cojita, Mozzarella, Halloumi, Feta, Goats Cheese, Salted ricotta, Dry Jack, American Grana |
| How to use | Shaved or grated on almost any Italian dish, salads, pasta, bread, roasted or grilled vegetables |
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What You'll Learn
Breadcrumbs: a traditional Italian alternative
Breadcrumbs may not be the first thing that comes to mind when thinking of a substitute for Parmesan cheese, but they can be an excellent alternative, especially in pasta dishes. This substitute is not a new concept, as Italians have been making "poor man's Parmesan" for many years. When faced with the high cost of Parmigiano-Reggiano, they would sprinkle oily, toasted breadcrumbs over their pasta.
To make your own "poor man's Parmesan", start with good-quality crusty bread. Tear or cut the bread into small pieces, then blend or process into crumbs. Heat a generous amount of olive oil or butter in a pan, adding garlic, anchovies, dried herbs, chilli pepper, or citrus zest for extra flavour. Add the breadcrumbs and stir until they have absorbed the oil and turn golden brown. You can also add a fried egg, with the yolk mixing with the breadcrumbs for added texture.
This alternative is best suited to pasta dishes, especially those with pasta shapes that can cradle the breadcrumbs, such as orecchiette. You can also sprinkle the breadcrumbs on casseroles, salads, meats, and roasted potatoes.
While breadcrumbs cannot truly replicate the unique nutty, salty-tang flavour of Parmesan, they can provide a satisfying salty, crunchy, and oily alternative.
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Grana Padano: a less expensive, nutty-flavoured option
Grana Padano is a less expensive alternative to Parmesan, with a nutty flavour and a granular, hard texture. It is made from cow's milk, and has a strong taste and a distinctly buttery, nutty flavour. Grana Padano is a semi-fat cheese, slow-ripened, and melts in the mouth. It is a great enhancement to Italian dishes, especially soups and creamy risottos. It can also be used to add a special zing to a tomato or rose sauce.
Grana Padano is very similar to Parmigiano-Reggiano, but is usually less expensive because it is aged for a shorter period. Grana Padano is aged for 9-16 months, while the longer-aged versions, Grana Padano oltre 16 mesi and Grana Padano Riserva, are aged for more than 16 months and 20 months, respectively. The longer the cheese is aged, the more dry and crumbly it becomes, and the more intense the flavour.
Grana Padano can be used interchangeably with Parmesan in most recipes, although Parmesan has a slightly nuttier and more complex profile. Grana Padano is a slightly milder and sweeter version of Parmigiano-Reggiano, but both are fantastic when grated over pasta, risotto, or salads.
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Pecorino Romano: a sharper, saltier cheese with a similar texture
Pecorino Romano is a suitable substitute for Parmesan if you're looking for a cheese with a similar texture but a saltier and sharper flavour. Both cheeses are hard and aged, but Pecorino Romano is made from sheep's milk, while Parmesan is made from cow's milk. The name "Pecorino" comes from the Italian word "pecora", which means "sheep".
Pecorino Romano is an Italian cheese with a rich heritage and traditional production methods. It is produced in Sardinia, Lazio, and Tuscany, where sheep farming has a long history, contributing to the cheese's unique flavour profile. The cheese is protected by a designation of origin status known as DOP, which ensures its authenticity and quality.
Pecorino Romano has a grassy, earthy flavour profile with a sharp saltiness and a touch of tanginess. It is often used in classic Italian dishes such as basil pesto and cacio e pepe, where it adds creaminess, saltiness, and tang. It can also be grated and added to gratins, salads, or dressings. Younger Pecorinos have a creamier texture, making them excellent for snacking, adding to cheese boards, or stacking in sandwiches.
When substituting Pecorino Romano for Parmesan, it is important to consider the difference in saltiness. Pecorino Romano is far saltier than Parmesan, so you may need to use less cheese or adjust the seasoning in your recipe. Additionally, while Pecorino Romano can be grated like Parmesan, it does not melt in the same way when heated.
In summary, Pecorino Romano is a sharper and saltier cheese than Parmesan, with a similar texture. It is a suitable substitute in many dishes, particularly Italian recipes, but adjustments may be needed due to its higher salt content and different melting properties.
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Asiago: a sweeter, semi-hard cheese with a nutty flavour
Asiago is a semi-hard cheese with a sweet and nutty flavour. It is made from cow's milk and is considered a mountain or Alpine cheese. Asiago can be used as a substitute for Parmesan in many dishes.
The flavour of Asiago varies depending on how long it has been aged. Fresh Asiago (Asiago Pressato) is semi-soft and mild-flavoured, with a mellow and versatile flavour. Aged Asiago (Asiago D'Allevo) is harder, drier, and sharper, with a bitter taste. The longer the cheese is aged, the more firm, dry, and sharp it will be. For a flavour profile closer to Parmesan, opt for the aged variety, as its sharp taste and firmer texture are reminiscent of its more ubiquitous cousin.
Asiago can be used in similar ways to Parmesan, mainly due to the similarities in their texture qualities. Asiago is a versatile cheese that can be paired with most meats, vegetables, fruits, and nuts. It can be enjoyed as a snack or as an ingredient in a more complex dish. It is a great snacking cheese, especially when paired with nuts or fresh fruit. It can also be grated on roasted vegetables or used in a grilled cheese sandwich.
Asiago can also be used in recipes with multiple ingredients that use Parmesan as a flavouring agent, especially as a topping. It can be grated on spaghetti, as it is similar in appearance to Parmesan. However, it is important to note that Asiago is not a melting cheese, so it may not be suitable for recipes that require melted cheese.
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Halloumi: softer, less crumbly, salty alternative
Halloumi is a semi-hard, salty cheese from Cyprus, usually made from sheep or goat's milk, although some producers use cow's milk. It is generally served pan-fried, with a golden exterior and a melting middle. It is famous for its unique texture and taste, as well as its ability to hold its shape at high temperatures.
Halloumi can be a good substitute for Parmesan, especially as Parmesan shavings. However, it is softer and less crumbly than Parmesan, with a higher salt content. If you are using halloumi as a substitute, you may want to reduce the amount you use or adjust the seasoning in your recipe.
Other good substitutes for Parmesan include Pecorino Romano, which is sharper and saltier, and as such, pairs well with white wines. Asiago is another option, with a mildly sweet and nutty flavour. For a poorer alternative, breadcrumbs can be used to replace Parmesan, a trick used by Italians for many years.
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Frequently asked questions
Breadcrumbs can be used as a non-dairy substitute for Parmesan cheese.
Grana Padano, Asiago, and Pecorino Romano have a similar texture to Parmesan cheese.
Grana Padano, Asiago, Pecorino Romano, and Manchego have a similar flavor profile to Parmesan cheese.
Cheddar, Gruyère, and Mozzarella can be used as substitutes for Parmesan cheese and melt well.
A cashew, plant-based "cheese" recipe can be used as a vegan substitute for Parmesan cheese.
