Frederic Melton
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often grated over pasta or other dishes. The name means 'sheep's cheese of Rome' in Italian. If you're looking for a substitute for Pecorino Romano, there are several options with similar flavours and textures. Parmesan, for example, is a hard Italian cheese with a similar texture to Pecorino Romano, but it is made from cow's milk and has a saltier, more savoury flavour. Feta is another option, with a similar crumbly texture, but it will not melt as well. For a vegan alternative, nutritional yeast has a nutty, savoury flavour that can be similar to Pecorino Romano, although you will need less of it due to its strong flavour.
| Characteristics | Values |
|---|---|
| Texture | Hard |
| Taste | Salty, nutty, tangy, sharp |
| Milk | Sheep |
| Rennet | Lamb |
| Maturation | 5 months for table cheese, 8 months or longer for grating cheese |
| Substitutes | Parmesan, Feta, Cheddar, Halloumi, Goat cheese, Manchego, Asiago, Iberico, Pecorino Sardo |
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What You'll Learn
- Parmesan is a good substitute for pecorino Romano, but it is less salty and tangy
- Feta is saltier, less melty, and has a different texture to pecorino Romano, but it can be used as a substitute
- Pecorino Sardo is almost identical to pecorino Romano, but it is harder to find
- Asiago is a semi-hard cheese with a milder, sweeter, and nuttier flavour than pecorino Romano
- Manchego is a Spanish sheep's milk cheese with a similar tangy flavour to pecorino Romano
Parmesan is a good substitute for pecorino Romano, but it is less salty and tangy
Parmesan is a good substitute for pecorino Romano. Both are hard, salty Italian cheeses that are suitable for grating over pasta or other dishes. However, there are some differences between the two. Parmesan is made from cow's milk, while pecorino Romano is made from sheep's milk. As a result, Parmesan has a milder, less tangy flavour than pecorino Romano. It is also less salty and tangy. When substituting Parmesan for pecorino Romano, it is recommended to use a 1:1 ratio and add additional salt to the recipe, tasting first to ensure the desired level of saltiness is achieved.
While Parmesan is a suitable substitute, there are other options available as well. Asiago, for example, is a semi-hard cheese with a sweet and nutty flavour and a slight tang. It is made from cow's milk and has a similar texture to pecorino Romano. Spanish Manchego cheese is another option, as it is also a semi-hard sheep's milk cheese with a tangy flavour. However, Manchego is less salty and slightly sweeter than pecorino Romano.
If you are looking for a vegan or dairy-free alternative, nutritional yeast can provide a nutty, savoury flavour similar to pecorino Romano. It can be combined with cashews to add a buttery, nutty flavour. There are also several brands of cheese alternatives available online and in stores that are advertised as Parmesan substitutes. These alternatives may contain common allergens like soy, gluten, or tree nuts, so it is important to check the labels carefully.
In addition, there are some non-cheese options that can provide a similar salty flavour to pecorino Romano. Sea salt flakes can be sprinkled over dishes to add a salty taste, and salted capers can also be used. In Italy, toasted breadcrumbs, or "pan gratato", are known as the "poor man's pecorino" and can add crunch and visual interest when sprinkled over pasta.
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Feta is saltier, less melty, and has a different texture to pecorino Romano, but it can be used as a substitute
Feta is a suitable substitute for pecorino Romano, but there are some differences between the two cheeses. Feta is a Greek brined curd cheese, typically made from sheep's or goat's milk. It is known for its salty, tangy, and sharp flavour, as well as its crumbly texture.
On the other hand, pecorino Romano is an Italian hard cheese made from sheep's milk. It is also salty, but has a sharper, more pungent flavour. The sharpness of pecorino Romano depends on its maturation period, which can vary from five months for a table cheese to eight months or longer for a grating cheese.
When substituting feta for pecorino Romano, it is important to consider the differences in saltiness and texture. Feta is saltier than pecorino Romano, so less should be used. Additionally, feta has a different texture and does not melt as well as pecorino Romano. To achieve the best results when using feta as a substitute, use small crumbles of feta that will blend into the sauce or dish. This will help to ensure the feta does not overpower the other flavours and will create a similar texture to the grated pecorino Romano.
While feta may not be an exact match for pecorino Romano, it can still be a suitable substitute in many dishes, especially those where the cheese is used for flavour rather than meltability, such as pasta dishes or salads.
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Pecorino Sardo is almost identical to pecorino Romano, but it is harder to find
Pecorino Romano is a hard and salty Italian cheese made from sheep's milk. It is often grated over pasta or other dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian. The cheese is produced exclusively from the milk of sheep raised on the plains of Lazio and Sardinia, with most of the cheese now produced on the island, especially in the municipality of Macomer.
Pecorino Romano has a distinctive flavour and sharpness that are affected by its maturation. Its sharpness varies depending on whether it is a table cheese or a grating cheese. The longer maturation period of up to eight months or more results in a sharper flavour.
There are several cheese alternatives that are similar to Pecorino Romano in terms of taste and texture. One of the closest alternatives is Pecorino Sardo, which is described as having a similar texture and a tangy, salty flavour like classic Romano cheese. It is also made from sheep's milk and can be grated in the same way as Pecorino Romano. However, Pecorino Sardo may be harder to find in some regions.
Other alternatives to Pecorino Romano include Parmesan, Asiago, Manchego, and Feta. Parmesan, a hard Italian cheese, has a similar texture to Pecorino Romano but is made from cow's milk. It has a saltier and more savoury flavour. Asiago, a semi-hard cheese made from cow's milk, has a milder, sweet, and nutty flavour with a slight tang. Manchego, a Spanish semi-hard cheese made from sheep's milk, has a tangy flavour like Romano but is less salty and slightly sweeter. Feta has a similar crumbly texture and umami flavour to Pecorino Romano, but it is less salty and sharp.
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Asiago is a semi-hard cheese with a milder, sweeter, and nuttier flavour than pecorino Romano
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often used for grating over pasta or other dishes. The name 'pecorino' means 'ovine' or 'of sheep' in Italian. The cheese is produced exclusively from the milk of sheep raised on the plains of Lazio and Sardinia.
When substituting Asiago for Pecorino Romano, it is recommended to use a 1:1 ratio. This means using the same amount of Asiago as you would Pecorino Romano. Asiago is a versatile cheese that can enhance the flavour of various dishes. Its mild, sweet, and nutty notes make it a perfect pairing for pasta, sauces, and pizzas.
While Pecorino Romano is known for its sharp and salty taste, Asiago offers a slightly different flavour profile. Its sweetness and nuttiness add a unique dimension to dishes, making it a favourite among cheese enthusiasts. Asiago's texture is also worth noting, as it is semi-hard, providing a pleasant mouthfeel.
In summary, Asiago is a delightful semi-hard cheese that can be a wonderful alternative to Pecorino Romano. Its milder, sweeter, and nuttier flavour makes it a versatile ingredient, especially in pasta dishes, sauces, and pizzas. With its cow's milk base and distinct sensory experience, Asiago is a cheese worth exploring and savouring.
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Manchego is a Spanish sheep's milk cheese with a similar tangy flavour to pecorino Romano
Manchego, a Spanish classic, is a sheep's milk cheese with a rich, creamy texture and a tangy undercurrent that can truly elevate a dish. Its flavour profile is nutty and subtly sweet, making it a fascinating substitute for pecorino Romano, particularly in recipes where pecorino's punchy presence needs a softer counterpart.
Both cheeses have a Protected Destination of Origin (PDO) designation, meaning they must be made in a certain region. This is a key label to look for when shopping for European cheeses. In terms of taste, both cheeses have a similar sheep's milk flavour, but they do taste distinctly different. Manchego has a nutty, tangy flavour that comes from amino acid compounds that are formed when milk proteins break down. As the cheese matures, its undertones change from fruity and tangy to nutty and almost peppery.
Pecorino Romano, on the other hand, is known for its sharp and salty characteristics, thanks in part to the frequent brine baths it receives during maturation. The older the cheese, the more pronounced these characteristics become. While Manchego has a buttery smoothness that almost melts in the mouth, pecorino Romano quickly crumbles under pressure from a knife. Its small flakes are well-suited for grating, allowing the cheese to work into all the nooks and crannies of salads and pasta dishes.
In terms of storage, Manchego has a shorter shelf life than pecorino Romano. A young Manchego should be eaten within a couple of weeks for the best taste and texture, while an unopened pecorino Romano may last months or weeks beyond its "best by" date.
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Frequently asked questions
Pecorino Romano is a hard, salty Italian cheese made from sheep's milk. It is often grated over pasta or other dishes.
Parmesan, Asiago, Manchego, Pecorino Sardo, and Feta are all good substitutes for Pecorino Romano.
Parmesan is a hard Italian cheese with a similar texture to Pecorino Romano. It has a sharp, nutty flavor and can be used as a 1:1 substitute.
Asiago is a semi-hard cheese with a more mild but similar flavor to Pecorino Romano. It is made from cow's milk and can be used as a 1:1 substitute.
Manchego is a semi-hard sheep's milk cheese with a tangy flavor like Pecorino Romano. It is less salty and slightly sweeter, but can still be a good substitute when grated over pasta.
