Patrick Oconnell
Parmesan and Romano are two popular Italian cheeses with distinct characteristics. While they may appear similar, they differ in terms of flavour, texture, and the type of milk used in their production. Parmesan, known for its nutty and complex flavour, is made from cow's milk, while Romano, with its stronger and sharper taste, is produced using sheep's milk. These cheeses are commonly used in Italian cuisine, adding flavour and zing to various dishes.
| Characteristics | Values |
|---|---|
| Parmesan Colour | Golden |
| Parmesan Texture | Hard, crumbly, dry |
| Parmesan Flavour | Nutty, salty, complex |
| Parmesan Type of Milk | Cow's milk |
| Parmesan Lactose Content | None |
| Parmesan Region | Emilia-Romagna |
| Romano Colour | White |
| Romano Texture | Hard |
| Romano Flavour | Salty, grassy, earthy, tangy |
| Romano Type of Milk | Sheep's milk |
| Romano Lactose Content | Contains lactose |
| Romano Region | N/A |
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What You'll Learn
Parmesan is made from cow's milk
Parmesan is a cow's milk cheese. It is a hard, crumbly, nutty-flavoured variety, golden in colour, and aged for at least a year, sometimes up to 36 months. Parmigiano-Reggiano is the name of the cheese produced in one of five provinces within the Emilia-Romagna region of Italy and is protected by the Protected Designation of Origin (PDO) status.
Parmesan is often confused with Pecorino Romano, which is made from sheep's milk. The latter is whiter in colour, slightly softer, and saltier in taste. Pecorino Romano is also typically younger than Parmesan, with a minimum ageing requirement of 5-8 months.
Both cheeses are frequently used in pasta dishes, but Parmesan is more versatile and can be thinly sliced and served as an appetiser or grated over salads. It can also be mixed into meatballs. The nutty, complex flavour of Parmesan comes from the ageing process.
Parmesan is a popular cheese in Italian cuisine because, unlike most other Italian cheeses, it does not demand the spotlight. Its unique enzymes allow it to play a singular role in dishes. Its mild flavour makes it a good choice for those who want to add flavour to their dish without overwhelming it.
Finally, Parmesan is a good option for those who are lactose intolerant as it contains no lactose.
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Romano is made from sheep's milk
Parmesan and Romano are two popular Italian cheeses that are often confused with each other. While they may look similar, the two cheeses have distinct flavours. Parmesan is made from cow's milk, while Romano, specifically Pecorino Romano, is made from sheep's milk.
The minimum aging requirement for Pecorino Romano is 5-8 months, resulting in a slightly more moist and greener-tasting cheese. This shorter aging process contributes to the sharper and more intense flavour of Romano, making it a popular choice for those seeking a bolder cheese experience.
Romano's flavour profile pairs exceptionally well with tomato-based dishes, such as spaghetti, and it is often grated or shaved over pasta and salads. Its tangy, salty, and sharp characteristics make it a versatile ingredient that adds a "zing" to various recipes.
In summary, Romano cheese, specifically Pecorino Romano, is crafted from sheep's milk, resulting in a distinct flavour and texture that sets it apart from other cheeses, particularly its frequent counterpart, Parmesan.
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Parmesan has a nutty flavour
Parmesan is a hard, crumbly, cow's milk cheese with a nutty, complex flavour. The cheese gets its name from the region in which it is produced. True Parmigiano-Reggiano must be made in one of five provinces within Emilia-Romagna, two of which are in Northern Italy. It is aged for at least a year, sometimes up to 36 months, and the aging process helps to create its nutty flavour. The super-aged Parmesans can even have a hint of caramel flavour.
Parmigiano-Reggiano is golden in colour and has a more mild, nutty flavour than Romano or Pecorino Romano. It is less salty and piquant than these cheeses. Pecorino Romano is whiter in colour and has a slightly softer texture. It is made from sheep's milk, which gives it a grassy and earthy flavour. It is also typically younger than Parmesan, with a minimum ageing requirement of 5-8 months, resulting in a slightly more moist texture.
Parmigiano-Reggiano has a Protected Designation of Origin (PDO) status, which means it is protected by legislation handed down in 1992 to protect regional foods. Genuine Parmigiano-Reggiano will be enveloped with an embossed rind with the name of the cheese lettered onto it, as well as the date of production and a seal of approval from the consortium.
While Parmesan and Pecorino Romano may seem similar, they have quite different flavours. Pecorino Romano is sharper and saltier, with a grassy flavour and a tang. Parmesan, on the other hand, has a milder, nutty flavour. It is also less creamy than Pecorino Romano.
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Romano has a grassy and earthy flavour
Parmesan and Romano are two popular Italian cheeses that are often confused with each other. However, they have distinct characteristics and flavours. While Parmesan is made from cow's milk, Romano, specifically Pecorino Romano, is made from sheep's milk. This gives the latter a grassy and earthy flavour.
Pecorino Romano is white in colour and has a slightly saltier and much stronger, more piquant flavour than Parmesan. It is also slightly softer than Parmesan. The difference in milk sources also leads to a difference in the fatty acids present. Sheep's milk contains short-chain and medium-chain fatty acids, which lend a gamey taste to the cheese. This is absent in cow's milk, which primarily contains long-chain fatty acids.
Romano's grassy and earthy flavour is attributed to the use of sheep's milk. The cheese is also known for its tangy, sharp, and salty taste. The minimum ageing requirement for Pecorino Romano is 5-8 months, resulting in a slightly more moist and greener-tasting cheese compared to Parmesan.
The grassy and earthy notes of Romano make it an excellent choice for tomato-based dishes. Its flavour stands out and complements the acidity of tomato sauces. When grated or shaved, Romano adds a zesty "zing" to various dishes. Its tangy, salty, and sharp characteristics make it a popular choice for pasta and salads.
In summary, the distinctive grassy and earthy flavour of Romano cheese is a result of its production methods, specifically the use of sheep's milk. This gives it a unique taste and texture that sets it apart from other cheeses, making it a popular ingredient in Italian cuisine.
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Parmesan is a hard, dry, crumbly cheese
Parmesan is a very hard and dry cheese, with a golden colour. It is produced in Northern Italy and is known for its nutty, salty, and complex flavour. The cheese is aged for several months, which contributes to its dry and crumbly texture. The longer the ageing process, the drier and more crumbly the cheese becomes.
The process of making Parmesan involves cooking cow's milk and then separating the curds and whey. The curds are then pressed and shaped into wheels, which are then soaked in a brine solution to add flavour and promote the formation of a hard rind. The wheels of cheese are then aged in temperature- and humidity-controlled environments, which allows beneficial bacteria to develop and enhance the flavour.
The dry and crumbly texture of Parmesan makes it ideal for grating or shaving over dishes. It is often used as a topping for pasta, salads, or appetizers. The strong flavour of Parmesan means that a little goes a long way, and it can add a savoury, salty note to a variety of dishes.
When purchasing Parmesan, it is best to buy a whole wedge rather than pre-grated cheese. The wedge can be stored in the refrigerator and grated as needed. Additionally, the rind of the cheese can be saved and used to add flavour to soups, stews, or beans.
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Frequently asked questions
Parmesan cheese is made from cow's milk.
Romano cheese is made from sheep's milk.
Parmesan is made from cow's milk, whereas Romano is made from sheep's milk. This gives them distinct flavours, with Parmesan having a milder, nutty flavour, and Romano being slightly saltier and stronger.
Pecorino Romano is a type of Romano cheese. It is the most famous family member of the Pecorino family of cheeses.
Parmigiano-Reggiano is a type of Parmesan cheese. It is produced in two Northern Italian regions and has PDO (Protected Designation of Origin) status.
