Kamil Perry
Parmesan, or Parmigiano-Reggiano, is a hard, dried cheese made from cow's milk and aged for at least 12 months. It is known for its nutty, salty, and tangy flavour, and crumbly texture. While there is no exact replica of this Italian classic, several other cheeses share similar characteristics and can be used as substitutes. Grana Padano, Pecorino, Piave, Asiago, and Reggianito are all comparable cheeses that can be used in place of Parmesan.
| Characteristics | Values |
|---|---|
| Texture | Grainy, salty, tangy, crumbly |
| Taste | Nutty, sharp, fruity, salty, tangy |
| Substitutes | Grana Padano, Pecorino, Piave, Asiago, Reggianito, Fontal, Romano |
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What You'll Learn
- Grana Padano: a less expensive, semi-fat option with a granular texture
- Pecorino: a sheep's milk cheese with a sharper, saltier taste
- Piave: a sweet, full-bodied Italian cheese, sometimes called Parmesan's cousin
- Asiago: a smooth, mild cow's milk cheese that crystallises as it ages
- Reggianito: a mild, fruity Argentinian cheese, developed by Italian immigrants
Grana Padano: a less expensive, semi-fat option with a granular texture
Grana Padano is a less expensive alternative to Parmesan, with a granular texture and a strong, buttery, nutty flavour. It is a semi-fat cow's milk cheese with a hard, crystalline texture that quickly melts in the mouth. Hailing from the Po Valley region of northern Italy, it is a slow-ripened cheese with a nutty flavour and hints of brown butter, balanced with a salty finish.
Grana Padano is a great addition to Italian dishes, especially complementing soups and creamy risottos. It can be crumbled over soups, added to a cheese board, or mixed into a tomato or rose sauce. It is also a good choice for pasta dishes, salads, and breading chicken cutlet or meatballs.
Grana Padano is similar to Parmesan in texture and flavour, making it a popular substitute. It is a hard Italian cheese with a rich flavour and a slightly less crumbly texture than Parmesan. It is also less salty and tangy, so you may need to add salt to recipes when using it as a substitute.
Grana Padano is often referred to as Parmesan's cousin, as they share a similar production process and are both DOP (Protected Designation of Origin) cheeses. However, Grana Padano can be produced in a much larger area of Italy, making it more affordable.
In conclusion, Grana Padano is a less expensive, semi-fat cheese option with a granular texture that is a suitable substitute for Parmesan in many dishes. It has a distinct flavour and texture that enhances Italian cuisine and is a versatile addition to any kitchen.
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Pecorino: a sheep's milk cheese with a sharper, saltier taste
If you're looking for a cheese that's similar to Parmesan, Pecorino might be your best bet. Made from sheep's milk, Pecorino is a dense and crumbly hard cheese with a sharp, nutty, and herbaceous flavour. Its name derives from the Italian word "pecora", which means sheep. While it has a similar base flavour and texture to Parmesan, Pecorino differs in that it is saltier and tangier. This is because it is aged for less time than Parmesan, resulting in a piquant and slightly salty taste.
Pecorino Romano, the most common variety, is often described as a sharper and saltier version of Parmesan. It is a delightful addition to Italian tomato dishes and can be a great change of pace when paired with olives on a cheese board. If you're looking for a less salty option, Pecorino also comes in semi-stagionato and fresco varieties, which have a softer texture and milder, creamier taste.
Pecorino is typically produced on the Italian island of Sardinia, but it is also made in Tuscany, Sicily, and a few other regions. The word "Romano" in Pecorino Romano refers to the cheese's place of origin in Rome. Another variety, Pecorino Pepato, is made in southern Italy and is characterised by the addition of black peppercorns.
When substituting Pecorino for Parmesan in recipes, it's important to consider the salt content and adjust accordingly. Pecorino is best suited for use in soups and other dishes where its strong flavour can be a prominent feature. Its sharp, salty taste can enhance the overall profile of the dish, but caution is advised to avoid oversalting.
In summary, Pecorino is a sheep's milk cheese with a sharper and saltier taste than Parmesan. Its texture is dense and crumbly, and it offers a nutty and herbaceous flavour profile. When using Pecorino as a substitute for Parmesan, adjustments may be necessary to accommodate its stronger flavour and salt content.
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Piave: a sweet, full-bodied Italian cheese, sometimes called Parmesan's cousin
Piave, sometimes called Parmesan's cousin, is an Italian cow's milk cheese that is similar to Parmesan. It is produced in Belluno, Italy, and named after the Piave river. Younger Piave cheese is white and slightly sweet, but as the cheese ages, it becomes straw-coloured and develops a strong, full-bodied flavour akin to Parmesan. While less salty than other cheeses, aged Piave can be substituted at a 1:1 ratio for Romano or Parmesan. Piave is also a good option for those who are lactose intolerant. When purchasing Piave, ensure it is dense without any open holes.
Piave has a full-bodied and slightly sweet flavour. As the cheese ages, it becomes less salty and its flavour intensifies. The longer it is aged, the more complex and sharper its taste becomes. Piave is also known for its umami flavours and toasty nuttiness. It is creamier than Parmesan and sold at five maturation periods.
Piave is a good substitute for Parmesan because of its similar flavour and texture. It is also a less salty alternative to other cheeses. When substituting Piave for Parmesan, no adjustments to the recipe are needed. However, if substituting Piave for Romano, the amount of salt in the recipe may need to be adjusted.
Piave is produced in Belluno, Italy, and named after the Piave river. It is a semi-hard cheese with a smooth texture. It is made from cow's milk and has a sweet and nutty flavour with a hint of saltiness. Different versions of Piave cheese are available based on the aging process.
Piave is a versatile cheese that can be used in a variety of dishes. It can be grated over foods or eaten by itself as part of a cheeseboard. It pairs well with Italian dishes and can also be used in egg dishes like frittatas and omelettes.
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Asiago: a smooth, mild cow's milk cheese that crystallises as it ages
If you're looking for a cheese that's similar to Parmesan, Asiago is a great option. Asiago is a smooth, mild cow's milk cheese that crystallises as it ages, developing a sharp, pungent flavour. Like Parmesan, Asiago is made from unpasteurised cow's milk, and it has a similar texture and flavour profile.
When it comes to taste, Asiago has a sharper, nuttier flavour than Parmesan. It's also often softer than Parmesan, especially when fresh. However, as Asiago ages, it becomes harder and more crystallised, making it a good substitute for grated Parmesan cheese.
While Asiago can be grated over foods, it's also commonly enjoyed on its own or as part of a cheeseboard. Its smooth texture and mild flavour make it a versatile cheese that can enhance a variety of dishes.
In terms of substitutes, Asiago is a good option for those who find Parmesan too salty or tangy. While both cheeses have a nutty flavour, Asiago offers a slightly different taste experience due to its sharpness and pungency.
In addition to Asiago, there are a few other cheeses that can be used as substitutes for Parmesan. Grana Padano, for example, is a less expensive option that has a similar granular, hard texture and a nutty flavour. Pecorino is another option, known for its sharp, nutty, and herbaceous flavour. However, it is made from sheep's milk and is saltier than Parmesan, so adjustments to recipes may be necessary.
Additionally, Piave is a type of Italian cow's milk cheese that is often compared to Parmesan. Younger Piave is white and slightly sweet, but as it ages, it becomes straw-colored and takes on a stronger, full-bodied flavor similar to Parmesan. It is also less salty than Parmesan. Another option is Reggianito, an Argentine cow's milk cheese with a smooth texture and a mild, fruity flavor.
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Reggianito: a mild, fruity Argentinian cheese, developed by Italian immigrants
Reggianito is a hard, granular Argentinian cheese made from pasteurized cow's milk. It was first developed by Italian immigrants who migrated to Argentina and wanted to create a cheese that reminded them of their native Parmigiano Reggiano. Reggianito is typically produced in small 6.8 kg (15 lb) wheels, as opposed to the large drums of Parmigiano Reggiano. It has a rich, salty, and nutty flavor with a grainy texture, making it perfect for cooking or grating over pasta and baked dishes.
The aging period for Reggianito is typically between 5 to 6 months, which is longer than that of any other South American hard cheese but shorter than the aging period for Parmigiano Reggiano, which is typically a year or more. The longer aging period of Reggianito contributes to its robust flavor and texture.
When compared to Parmigiano Reggiano, Reggianito has a similar flavor profile but with some distinct differences. While both cheeses have a nutty and salty flavor, Reggianito is milder and fruitier, with a hint of sweetness. Its texture is also slightly different, as it is less crumbly and has a smoother mouthfeel.
If you are looking for a substitute for Parmesan cheese, Reggianito is a great option to consider. It has a similar flavor and texture profile, and its smaller wheels make it more convenient for storage and use. Its milder flavor and fruity notes can add a unique twist to your dishes, enhancing their overall taste and aroma.
In conclusion, Reggianito is a versatile and delicious cheese that can be used in a variety of dishes. Its development by Italian immigrants showcases the cultural exchange and influence on cuisine, creating a unique cheese that combines the best of Italian and Argentinian traditions. Whether grated, cooked, or enjoyed on its own, Reggianito is a wonderful choice for cheese lovers around the world.
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Frequently asked questions
Grana Padano is a less expensive version of Parmesan but has a similar texture and flavour. It has a hard, granular texture and a nutty flavour with hints of brown butter and intense fruitiness.
Other cheeses that are similar to Parmesan include Pecorino, Piave, Asiago, and Reggianito.
Grana Padano is slightly sweeter than Parmesan and has a less crumbly texture. It is also produced in a much larger area of Italy, which makes it less expensive.
Pecorino is made from sheep's milk and has a more intense flavour than Parmesan. It is saltier and tangier, and pairs well with olives on a cheese board.
