Randy Chandler
Parmigiano-Reggiano and Pecorino Romano are two distinct varieties of Italian cheese. Parmigiano-Reggiano is made from raw cow's milk in northern Italy using centuries-old techniques, while Pecorino Romano is traditionally made from sheep's milk and aged with a piquant edge. The minimum length of ripening for Parmesan manufactured in the United States is 10 months, while traditional Parmigiano-Reggiano is often aged for two years or more. Pecorino Romano, on the other hand, is typically aged for a minimum of five months. The milk source and production techniques differentiate these two iconic Italian cheeses, each with its unique personality, flavour, and texture.
| Characteristics | Values |
|---|---|
| Romano Cheese made from | Sheep's milk |
| Parmesan Cheese made from | Cow's milk |
| Parmesan Cheese ripening time | Minimum 10 months |
| Parmesan Cheese type | Pasteurized and clarified skim milk |
| Traditional Parmigiano-Reggiano Cheese type | Raw milk |
| Traditional Parmigiano-Reggiano ripening time | 2 years or more |
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What You'll Learn
Parmigiano-Reggiano is made from raw cow's milk
Parmigiano-Reggiano, or "Parmesan" as it is known in its native Italy, is a hard, grainy cheese made from raw cow's milk, rennet, and salt. It is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, and parts of the provinces of Mantua and Bologna, on the plains, hills, and mountains enclosed between the rivers Po and Reno in Italy. The name "Parmigiano-Reggiano" literally means "Parmesan from Parma and Reggio Emilia".
The process of making Parmigiano-Reggiano involves using milk from two milkings: one in the evening and one the following morning. The evening milk is left overnight, allowing the cream to rise to the surface. In the morning, half of this cream is removed, leaving low-fat milk, which is mixed in copper vats with whole milk from the morning milking. Each vat produces two wheels of Parmesan per day from a total of 1,100-1,200L of milk, meaning around 550-600L of raw milk is required to make one wheel of cheese. Once the reduced-fat and whole milks are combined, the cheesemaker heats the vat to around 36-37˚C, mimicking a cow's body temperature.
The milk is then coagulated using animal rennet and cut with a traditional knife called a "spino". After the curd is cut and shaped into a ball using a wooden spoon, it is divided into two identical rounds and cooked for ten minutes. The cheesemaking process is relatively quick, taking about 20-25 minutes to transform the milk into curd and then into cheese. After one hour, the cheese "grains" settle to the bottom of the vat. The settled "grains" then seal together to form a "cheese mass", which is removed and shaped into moulds. The cheese is then only ready for consumption after between two and seven years.
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Romano is traditionally made from sheep's milk
Romano cheese is traditionally made from sheep's milk. It is a hard, salty, and sharp cheese with a strong, piquant flavour. The cheese is white in colour and has a slightly granular texture. It is produced in the Lazio region of Italy and has a history that dates back to the 1st century BCE.
Romano cheese is traditionally made from sheep's milk, which gives it a distinct flavour and characteristics. The milk of sheep that have grazed on specific combinations of grasses imparts a unique flavour to the cheese. This is because sheep's milk contains short-chain and medium-chain fatty acids, which are not present in cow's milk. These fatty acids contribute to the slightly gamey taste found in sheep's milk and other dairy products, such as goat's milk.
The traditional production of Romano cheese involves using time-honoured methods passed down through generations. The cheese is heavily salted, which was originally done to preserve it in the warm Mediterranean climate before refrigeration. This practice also contributes to the salty flavour of the cheese.
When made from sheep's milk, Romano cheese is traditionally prepared using a special rennet paste. This paste is made by feeding milk to a lamb before slaughter, allowing the natural rennet in the lamb's stomach to coagulate the milk. In addition, the lamb's endocrine system secretes an enzyme called lipase, which breaks down fat and provides the strong flavours characteristic of Romano cheese.
Romano cheese made from sheep's milk is typically grated over other dishes, although it can also be eaten plain. It has a rich, tangy, and salty flavour, with a sharp, almost spicy, and peppery character. This "piquant" flavour is not only present in the taste but also in the aroma of the cheese, which can be quite strong.
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Parmigiano-Reggiano is nutty, Romano is salty
Parmigiano-Reggiano and Romano are both iconic Italian cheeses with distinct characteristics. Parmigiano-Reggiano is nutty, crystalline, and refined, while Romano is bold, salty, and sharp.
Parmigiano-Reggiano, or Parmesan, is made from raw or unpasteurized cow's milk in northern Italy, specifically in the Parma, Reggio Emilia, Modena, Bologna, and Mantova regions. It is produced using centuries-old techniques, resulting in a grainy and flaky texture with around 30% milk fat. The cheese is aged for 24 months or longer, allowing it to develop a nutty depth and savoury complexity. Its aroma is described as "mild" and "milky," and it has a light straw colour.
On the other hand, Romano, specifically Pecorino Romano, is traditionally made from sheep's milk. This gives it a grassy and earthy flavour with a slightly gamey taste. Romano is typically produced in the Lazio and Sardinia regions of Italy and has a white interior with a pale yellow to brown or black rind. It has a fat content of 32% and is dry-salted by hand during the aging process, which takes 5 to 12 months or longer.
The distinct personalities of Parmigiano-Reggiano and Romano are shaped by their milk sources, production techniques, and ageing processes. While both cheeses are hard, salty, and grating-friendly, Parmigiano-Reggiano stands out for its nutty flavour, while Romano is prized for its bold saltiness.
When it comes to using these cheeses, Parmigiano-Reggiano is a versatile ingredient that enhances the flavour of various dishes. It pairs well with meat, such as lamb, beef, chicken, and pork, and boosts the umami flavours of tomatoes and anchovies in pizzas. Its grainy and flaky texture makes it ideal for grating, adding a crunchy element to dishes.
Romano, with its sharp and salty profile, is perfect for adding a punch of flavour to different meals. It is commonly used in tomato-based dishes like spaghetti and shines in recipes like cacio e pepe. Romano also works well as a grating cheese, adding a tangy character to pasta and salads. When used in pizza, it is sparsely crumbled on top to ensure its flavour stands out in every bite.
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Parmigiano-Reggiano is aged for 24 months
Parmigiano-Reggiano is a masterpiece of precision, microbial magic, and centuries-old tradition. It is made from raw cow's milk in northern Italy using centuries-old techniques. The Consortium requires all of its cheeses to be produced by hand and use milk from cows that must follow a specific diet, and then be aged for at least 12 months. The minimum maturation period of Parmigiano-Reggiano is 12 months, but it is usually aged further, often for years, and its character will continue to change.
The official Parmigiano-Reggiano guidelines state that the cheese is in its optimal form when aged between 24 and 40 months. The longer the cheese ages, the more likely it is that it will become unbalanced and ultimately less tasty. The cheese becomes more intense in taste, more toasted, smoky, and spicy, with animal notes such as leather, notes of undergrowth, and truffle.
Parmigiano-Reggiano is a natural umami carrier that boosts the flavour of everything it touches. It is a versatile product that can be used in a variety of dishes, from risotto to ice cream toppings.
Romano, on the other hand, is a sheep's milk cheese traditionally aged for a minimum of five months. It has a bold, salty bite and is the flavour powerhouse of the Italian table.
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Romano is aged for 5-12 months
Romano and Parmesan are both iconic Italian cheeses that are hard, salty, and grating-friendly. However, they have distinct personalities shaped by geography, milk type, and tradition. Parmigiano-Reggiano is nutty, crystalline, and aged to perfection—made from raw cow's milk in northern Italy using centuries-old techniques.
Romano, on the other hand, is traditionally made from sheep's milk and aged with a piquant edge. It is bold, salty, and sharp, with a strong flavour that brings heat and tang to every dish it touches. Romano is typically aged for 5-12 months. It is dry-salted by hand during the aging process. The minimum aging period for this variety of cheese is five months, after which it develops a zesty taste that adds a distinct touch to any dish.
Romano is a hard cheese, with a white colour and a slightly saltier and much stronger flavour than Parmigiano-Reggiano. It is made from sheep's milk, which contains short-chain and medium-chain fatty acids, giving it a slightly gamey taste. These fatty acids are not present in cow's milk, which is used to make Parmigiano-Reggiano and other types of Parmesan cheese.
The aging process is an important part of cheese-making, as it allows the flavours to develop and intensify. During the aging process, Romano cheeses are turned at regular intervals, and the rinds are cleaned often. The aging process also affects the texture of the cheese, making it harder and more suitable for grating.
In conclusion, Romano cheese is typically aged for 5-12 months, during which it develops its distinct flavour and texture. This aging process is an essential step in the cheese-making process, transforming it into the bold, salty, and sharp cheese that we know and love.
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Frequently asked questions
Romano cheese is traditionally made from sheep's milk.
Parmesan cheese, or Parmigiano-Reggiano, is made from raw cow's milk.
Romano cheese is typically white in colour and saltier and stronger in flavour than Parmesan. Parmesan is nutty, crystalline, and refined, whereas Romano is bold and sharp.
