Bushra Griffith
Parmesan and Romano are two commonly confused Italian cheeses. Parmesan, or Parmigiano Reggiano, is made from cow's milk and aged for at least a year, resulting in a sweet and nutty flavour. Romano, or Pecorino Romano, is made from sheep's milk and aged for a shorter period, typically between eight months and one year, giving it a saltier and tangier taste. While they have distinct flavours, textures, and sources of milk, these two cheeses can be used interchangeably in some dishes, such as chicken parmesan or cacio e pepe.
Parmesan vs Romano Cheese
| Characteristics | Values |
|---|---|
| Milk Source | Parmesan is made from cow's milk, while Romano is made from sheep's milk |
| Taste | Parmesan has a sweet, nutty taste with a strong umami backbone. Romano is saltier, with a zesty, tangy, and grassy flavor profile |
| Use Cases | Parmesan is often used in chicken parmesan and fettuccini alfredo. Romano is often used in pesto and Gricia Pasta |
| Lactose Content | Parmesan contains no lactose, while Romano contains lactose |
| Texture | Both cheeses have a similar texture |
| Appearance | Both cheeses have a similar appearance |
| Price | Romano is generally cheaper than Parmesan |
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What You'll Learn
Parmigiano-Reggiano is made from cow's milk
Parmigiano-Reggiano, or Parmesan, is a hard, granular Italian cheese produced from cow's milk and aged for at least 12 months. It is named after the Italian provinces of Parma and Reggio Emilia, where it is produced. The name also refers to the Italian adjective for the city and province of Parma and the province of Reggio Emilia. Parmigiano-Reggiano is made from unpasteurised cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part-skim mixture.
The cows used to make Parmigiano-Reggiano are fed carefully regulated diets. The ratio between forage and other feeds must be ≥1 to limit the dry matter (DM) derived from feeds that are rich in starch and proteins. At least 25% of the DM of the forage used must be produced on the same farm where the cheese is manufactured, and at least 75% of the DM of the forage used must be produced within the district where Parmigiano-Reggiano is legally produced.
There were three main cow breeds used to make Parmigiano-Reggiano before the second-wave Industrial Revolution in the early 1900s: the Reggiana red cow, the Bruna Alpina brown cow, and the Bianca Modenese white cow. The Reggiana is indigenous to the area of northern Italy where Parmigiano-Reggiano was first created. The Bruna Italiana brown cow was created in the 17th century by crossbreeding local cattle with bulls of the Brown Swiss breed. The Bruna is still used by Valserena, the oldest Parmigiano dairy in Parma. The Bianca Modenese was also used more and more in cheese production due to its high milk output.
The most common breed among Parmigiano cheese makers today is the Holstein Friesian cow, which was imported from Holland in the 19th century. This breed is known for its high milk productivity and became the foremost breed used in making Parmigiano by the middle of the 20th century.
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Pecorino Romano is made from sheep's milk
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. The name 'pecorino' means 'ovine' or 'of sheep' in Italian, so the name of the cheese literally means 'sheep's cheese of Rome'. It is one of the oldest varieties of cheese and was a staple in the diet of ancient Rome. Today, it is still made according to the original recipe.
Pecorino Romano is produced exclusively from the milk of sheep raised on the plains of Lazio and Sardinia, and most of the cheese is produced on the island of Sardinia. The milk used is usually skimmed to ensure a specific fat content. The cheese is then heated to a specific temperature, and rennet is added. The cheese must be made with lamb rennet from animals raised in the same production area, so it is not suitable for vegetarians.
Pecorino Romano is ideal for grating and flavouring dishes, particularly pasta. Its sharp and salty flavour complements pasta dishes such as bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti alla cacio e pepe. It is also a key ingredient in pesto. The sharpness of the cheese is affected by its maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese.
Pecorino Romano is often confused with Parmesan cheese, but they are not the same. Parmesan, or Parmigiano-Reggiano, is made from cow's milk, whereas Pecorino Romano is made from sheep's milk. Parmesan is a domestic version of Parmigiano-Reggiano, in the same way that Romano is a domestic version of Pecorino Romano.
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Parmesan is often used in chicken parmesan
Parmesan cheese is often used in chicken parmesan, a dish that has its roots in Italy but is actually an Italian-American classic. The dish consists of breaded chicken breasts covered in tomato sauce and cheese. The chicken is typically pan-fried and then baked with the sauce and cheese. The cheese used in chicken parmesan is typically a combination of mozzarella, provolone, and Parmesan. The Parmesan adds a salty richness to the dish.
Chicken parmesan is a versatile dish that can be modified to suit different taste preferences. For example, in fusion cuisine, a small amount of soy sauce may be added to the tomato sauce to suit Asian taste preferences. This dish is sometimes marketed in English-speaking areas as chicken katsu parmesan. In England, a similar dish called "parmo" originated in Middlesbrough and typically consists of fried breaded chicken or pork topped with a white béchamel sauce and cheese instead of tomato sauce.
When making chicken parmesan, it is important to use high-quality ingredients, such as a good tomato sauce and fresh mozzarella cheese. The chicken should be tenderized before assembling the dish, and homemade breadcrumbs can be used for a crisper breading. One trick to enhance the flavour of the dish is to add some grated Parmesan to the breadcrumbs, which adds an extra layer of flavour and crunch.
While Parmesan cheese is commonly used in chicken parmesan, it is important to note that there are different types of Parmesan cheeses, such as Parmigiano-Reggiano and domestic Parmesan. Parmigiano-Reggiano is made from cow's milk, while domestic Parmesan may be made with a combination of cow's and sheep's milk. Using high-quality Parmesan cheese can make a significant difference in the flavour and texture of the dish.
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Romano is a good pairing with robust flavours
Parmesan and Romano are domestic versions of Parmigiano-Reggiano and Pecorino Romano, respectively. While Parmesan is made from cow's milk, Pecorino Romano is made from sheep's milk. The latter has short-chain and medium-chain fatty acids, while the former contains primarily long-chain fatty acids. This results in a slightly gamey taste in Pecorino Romano.
Pecorino Romano is also much saltier than Parmesan. This makes it a good pairing with robust flavours that might overpower Parmesan, such as tomato-based dishes or gratins with several other types of cheese. Its higher salt content also makes it a good choice for making classic basil pesto.
The texture of Pecorino Romano depends on its age. Younger Pecorino Romano is softer and creamier, making it better for cheese plates. Older Pecorino Romano, on the other hand, is harder and crumbly. Parmesan also benefits from longer aging, which makes its flavours more assertive.
In the United States, Parmesan is the default hard cheese sprinkled over pasta and salads. However, Pecorino Romano, also known as Locatelli, is one of the most popular alternatives. It is aged for a shorter period of time, usually between eight months and one year, while Parmesan is aged for at least a year and often longer.
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Parmesan is usually more expensive
Parmesan cheese, or Parmigiano-Reggiano, is usually more expensive than Romano cheese. This is due to a variety of factors, including the protected status of Parmesan, its specific requirements for production, and its lengthy ageing process.
Parmesan cheese has a protected cultural status, which means that its makers must meet strict criteria for it to be labelled as such. This includes the region of production, which is restricted to a specific area of northern Italy, and the type of milk used, which must be cow's milk from that region. These requirements are outlined by legislation from 1992, which serves to protect regional foods. As a result of these stringent standards, the cost of Parmesan is typically higher, ranging from $14 to $24 per pound.
In addition to the protected status and strict production requirements, the ageing process of Parmesan cheese also contributes to its higher cost. Parmesan must be aged for a minimum of one year, with most varieties being aged for about two years. This lengthy ageing process adds to the overall cost of the cheese.
While less expensive Parmesan varieties are available, they tend to have a milder flavour and waxier texture compared to their more expensive counterparts. These affordable options are ideal for baking or as supporting flavour notes in dishes like salad dressings or bread crumb coatings. However, for those seeking a bolder grating cheese, Grana or Grana Padano cheese offers a similar robust flavour at a more affordable price point.
In summary, Parmesan cheese is typically more expensive than Romano cheese due to its protected cultural status, specific production requirements, and lengthy ageing process. The higher cost of Parmesan is justified by its distinct flavour and texture, which have made it a favourite among cheese connoisseurs and Italian food enthusiasts.
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Frequently asked questions
Parmesan, or Parmigiano Reggiano, is a cow's milk cheese that is aged for at least a year and often longer. It has a sweet, nutty taste with a strong umami backbone.
Romano cheese, or Pecorino Romano, is a sheep's milk cheese that is aged for a shorter period of time, usually between eight months and one year. It has a saltier, zesty, tangy, and grassy flavour profile.
No, they are not the same. While they have a similar texture and appearance, they have distinct flavour profiles.
Parmesan and Romano can be used interchangeably in some dishes, such as chicken parmesan or cacio e pepe. However, each cheese will impart a slightly different flavour, so you may need to adjust your recipe accordingly.
Parmesan has a more subtle and nutty flavour, so it may be preferred when there are other strong flavours in a dish, such as olives, chilli peppers, or capers. Romano is sharper and more grassy, so it can stand up to robust flavours.
