Frederic Melton
Pecorino and Parmesan are both hard, salty, Italian cheeses that are frequently used with pasta. However, they are not the same cheese. Pecorino is made from sheep's milk and has a grassy, earthy flavour profile with a sharp saltiness and a touch of tanginess. Parmesan, on the other hand, is made from cow's milk and has a nutty, sweeter flavour profile. The longer ageing time of Parmesan, compared to Pecorino, results in a harder, drier texture and a more intense flavour.
| Characteristics | Values |
|---|---|
| Texture | Pecorino: Slightly softer, crumbly |
| Parmesan: Very hard, dry | |
| Colour | Pecorino: Whiter |
| Parmesan: Golden | |
| Flavour | Pecorino: Grassier, earthier, sharper, tangier |
| Parmesan: Nuttier, sweeter | |
| Milk | Pecorino: Sheep's milk |
| Parmesan: Cow's milk | |
| Aging time | Pecorino: Few months to a year |
| Parmesan: 12 months to 4 years | |
| Use | Pecorino: Grated over pasta or roasted veggies, used in cacio e pepe |
| Parmesan: Grated over pasta, roasted veggies, salads, meatballs, or eaten by itself | |
| Storage | Pecorino and Parmesan: Can be stored the same way, in the refrigerator wrapped in parchment paper or a zip-top plastic bag |
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Taste and saltiness
Pecorino and Parmesan are both hard, salty, Italian cheeses, but they have distinct tastes and saltiness. Pecorino is made from sheep's milk, while Parmesan is made from cow's milk. The difference in their base ingredients gives each cheese a unique flavour profile.
Pecorino has a grassy, earthy, and sharp flavour profile with a touch of tanginess. Its saltiness intensifies the longer it ages. Pecorino Romano, the most well-known variety of Pecorino, is particularly salty and sharp. When used in dishes, Pecorino adds a tangy-salty contrast. Its strong taste can be overwhelming, so experts recommend using one-third less Pecorino than Parmesan in recipes.
On the other hand, Parmesan has a nutty, mellow, and sweet flavour profile. The longer it ages, the nuttier and sweeter it becomes, with some aged varieties developing mellow caramel notes. Parmesan's saltiness is more subtle than Pecorino's, providing a savoury depth to dishes. It seamlessly blends into various dishes without being overpowering.
In terms of appearance, Pecorino is whiter and slightly softer, while Parmesan is more golden and very hard and dry. Parmesan is typically aged longer than Pecorino, resulting in its harder and drier texture.
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Production methods
Pecorino and Parmesan are both hard, salty cheeses, but the main difference in their production methods lies in the type of milk used.
Pecorino
Pecorino is an Italian cheese made from sheep's milk, specifically the milk of the Sardinian breed of sheep known as "Pecora" in Italian. The name "Pecorino" is derived from the Italian word "Pecora", meaning "sheep". There are several varieties of Pecorino cheese, each with its own unique flavour profile, production methods, aging process, and geographical origins, which contribute to its unique taste and texture. In Italy, the three main types of Pecorino are categorized by aging time: fresco, semi-stagionato, and stagionato. The longer the cheeses age, the saltier and firmer they become, making them ideal for grating. Younger Pecorinos have a creamier texture, making them perfect for snacking, cheese boards, or sandwiches.
Parmesan
Parmesan is a hard, dry cheese made from cow's milk. Under Italian law, only cheese produced in Bologna, Mantua, Modena, or Parma can be labelled as Parmigiano-Reggiano. Parmigiano-Reggiano has a Protected Designation of Origin (PDO) status and is aged for a minimum of 12 months and up to 4 years. The cheese develops a hard, light-yellow rind with a golden interior, and its flavour profile ranges from nutty to mellow caramel notes. In the US, domestic-made versions are aged for a minimum of 10 months, and any cow's milk cheese with a hard, brittle rind and granular texture can be labelled as Parmesan.
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Texture and appearance
Pecorino and Parmesan are both hard, salty Italian cheeses, but they have distinct textures and appearances. Pecorino is made from sheep's milk, while Parmesan is made from cow's milk. The aging times of these cheeses also differ, which contributes to their textural and visual differences.
Pecorino has a white or vanilla-white colour, and its texture is slightly softer than Parmesan. It is aged for a shorter period, ranging from a few months to a year. As Pecorino ages, it becomes saltier, firmer, and crumblier, making it ideal for grating. Its texture is flaky and flecked with crystals, and it has a grassy, earthy flavour profile with a sharp saltiness and a hint of tanginess.
On the other hand, Parmesan is a very hard and dry cheese with a light yellow or golden colour. Its texture is hard and crumbly, and it boasts a nutty flavour. Parmesan is aged for a longer period, typically from 12 months to 3 years, although some varieties are aged for up to 4 years. The longer aging time contributes to its harder texture and more intense flavour.
When comparing the two cheeses, Parmesan has a more nutty and sweeter flavour profile, while Pecorino is known for its sharp saltiness and grassy notes. The differences in their textures and appearances are a result of their distinct production methods, aging times, and types of milk used.
In terms of storage, both Pecorino and Parmesan are dense cheeses with high moisture content, allowing them to be stored similarly. They can be wrapped in parchment paper and secured with plastic wrap or foil, or placed in a zip-top plastic bag with excess air removed. However, it is important to note that freezing these cheeses may degrade their texture and overall quality, making them difficult to slice.
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Storage
Pecorino and Parmesan are both hard, salty cheeses, but they differ in the milk used to make them and their aging times. Pecorino is made from sheep's milk, while Parmesan is made from cow's milk. Pecorino is aged for a few months to a year, and Parmesan is aged for at least a year and up to four years.
Pecorino and Parmesan are both hard cheeses, which means they are the most shelf-stable type of cheese. However, they can still dry out or grow mould if not stored correctly. To extend the shelf life of these cheeses, they should be stored in the refrigerator or freezer.
When storing hard cheeses in the refrigerator, it is important to ensure they receive enough humidity to prevent the surface from drying out and cracking. One way to achieve this is to use a container like the Cheese Grotto, which provides a gently aerated, humid environment. This type of container also prevents moisture from becoming trapped on the surface of the cheese, which can cause mould to form. If using a standard refrigerator, the cheese should be wrapped in a breathable material such as parchment paper, cheesecloth, or wax paper, and stored in a container or wrapped again in plastic or aluminium foil to prevent it from taking on other smells. Stored this way, a whole, unopened block of Parmesan can be kept for up to nine months, and an opened block will last one to two months. Pecorino will keep for a similar amount of time if stored in the same way.
Hard cheeses can also be stored in the freezer to prolong their shelf life even further. Parmesan can be frozen in an airtight container or freezer bag, and shredded Parmesan will last three to six months, while a wedge will stay frozen for over a year. It is recommended to defrost frozen Parmesan on the countertop for ten minutes before using. It is not clear how long frozen Pecorino will last, but it can be assumed to be similar to Parmesan.
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Use cases
While Pecorino Romano and Parmesan may seem similar, they are far from identical. Both are hard, salty cheeses from Italy, and they are both frequently used with pasta. However, they are made from different types of milk and have distinct flavours and textures.
- Parmesan is a versatile cheese that can be used in a variety of dishes, from pasta to salads, sandwiches, and even as an appetizer on its own. Its nutty, salty, and sweet flavour profile makes it a perfect addition to many dishes, adding a savoury depth without being too aggressive. It is also a key ingredient in classic Italian dishes such as Shrimp Fettucine Alfredo, Spaghetti with Oil and Garlic (Aglio e Olio), and Risotto. Its rinds can also be used to add flavour to stocks, soups, and sauces.
- Pecorino, on the other hand, has a stronger, sharper, and saltier taste with a grassy, earthy flavour profile and a touch of tanginess. It is well-suited for grating and is often used in classic Italian dishes such as Basil Pesto and Cacio e Pepe, where it imparts creaminess and a tangy-salty contrast. It can also be used to add a sharp, salty kick to gratins, salads, and dressings.
- When substituting Pecorino for Parmesan, it is recommended to use about one-third less Pecorino due to its heightened taste and saltiness.
- Both cheeses can be stored in the refrigerator for up to six months if unopened, and they can be wrapped in parchment paper and secured with plastic wrap or foil, or placed in a zip-top plastic bag to maintain freshness.
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Frequently asked questions
Pecorino is made from sheep's milk, while Parmesan is made from cow's milk. Pecorino is aged for a few months to a year, while Parmesan is aged for 12 months to 3 years (some for up to 4 years). Pecorino is whiter and softer, while Parmesan is more golden and very hard and dry. Parmesan has a nutty, salty, and sweet flavour profile, while Pecorino has a grassy, earthy, sharp, and tangy flavour.
Yes, you can use Pecorino as a substitute for Parmesan, but because Pecorino has a stronger taste, you should use about a third less.
An unopened block of either cheese can last up to six months in the fridge. To store them, wrap the cheese in parchment paper and secure it with plastic wrap or foil, or put it in a zip-top plastic bag and squeeze out any excess air.
