Randy Chandler
Parmesan is a hard Italian cheese made from cow's milk, with a deeply savoury flavour. It is a prized product, but it can be expensive and inaccessible for some. Luckily, there are many alternative options that can be used as substitutes for Parmesan, including other cheeses, breadcrumbs, and plant-based alternatives.
| Characteristics | Values |
|---|---|
| Cheaper substitutes | Breadcrumbs, homemade or store-bought, combined with other ingredients like olive oil, butter, garlic, anchovies, dried herbs, chilli pepper, citrus zest, or even broken-up noodles or finely ground risotto rice |
| Nuts and seeds, such as almonds, cashews, walnuts, hazelnuts, hemp seeds, sunflower seeds, or pumpkin seeds, pulsed in a food processor to a fine, grainy texture, can be used as a gluten- and dairy-free alternative | |
| Nutritional yeast, a common vegan alternative, has a nutty, savoury flavour reminiscent of Parmesan | |
| A combination of kelp powder, nutritional yeast, ground sesame seeds, walnuts, and salt is another vegan option | |
| A cashew, plant-based "cheese" recipe can also be used as a vegan substitute | |
| Cheaper non-Italian cheeses with similar characteristics | |
| Dairy substitutes | Pecorino, made from sheep's milk, has a sharper, more acidic flavour but a similar texture |
| Halloumi has a softer texture and less crumbly but provides a similar salty kick and can be grated | |
| Feta is saltier and won't melt as well, but will add an intense boost of flavour | |
| Fresh goat's cheese is tangier, creamier, and less salty, but will add some cheesy goodness; however, it won't melt in the same way | |
| Cheddar, while not as hard or flavourful, will still give a pleasant cheesy flavour and melt well | |
| Salted ricotta is saltier and less complex, so it won't add the same depth of flavour | |
| Gruyère is not as hard as Parmesan but has a lovely cheesy flavour | |
| Comté, like the previous two, is slightly softer but can be easily grated and used like Parmesan | |
| Dry Jack, an aged version of Monterey Jack, has a rich, nutty flavour and a hard, crumbly texture like Parmesan, making it an excellent choice for melting |
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What You'll Learn
- Breadcrumbs: a traditional Italian substitute for Parmesan, adding flavour and crunch
- Nuts and seeds: a crunchy, gluten and dairy-free topping for pasta and baked dishes
- Dry Jack: an aged version of Monterey Jack with a nutty flavour and crumbly texture
- Pecorino: a sheep's milk cheese with a similar style and texture to Parmesan, but sharper
- Halloumi: softer and less crumbly, but provides a similar salty kick and can be grated
Breadcrumbs: a traditional Italian substitute for Parmesan, adding flavour and crunch
Breadcrumbs are a traditional Italian substitute for Parmesan, adding flavour and crunch to a variety of dishes. Known as "Poor Man's Parmesan" or "Pangrattato", this condiment is made by frying breadcrumbs in olive oil and seasoning them with salt, pepper, and other spices. The crispy, golden brown crumbs can be used as a topping for pasta, vegetables, salads, casseroles, and more. They add a satisfying crunch and a salty, oily flavour that can enhance the taste of any dish.
The process of making Pangrattato is simple and inexpensive. It starts with stale bread, which is grated or blended into breadcrumbs. Extra virgin olive oil is then heated in a pan, sometimes with garlic cloves to infuse the oil with flavour. The breadcrumbs are added to the oil and cooked until they absorb it, resulting in a golden brown colour. At this stage, additional ingredients such as herbs, spices, or cheese can be added to enhance the flavour. Popular choices include Parmesan cheese, Pecorino Romano cheese, parsley, rosemary, and thyme.
Once the Pangrattato is cooled, it can be stored in an airtight container in a cool, dry place for up to two weeks. Alternatively, it can be stored in the freezer for up to two months. This versatile condiment can be used as a topping for pasta, vegetables, seafood, soups, and more. It adds a crunchy texture and savoury flavour that can elevate the taste of any dish.
While breadcrumbs may not provide the exact same flavour as Parmesan, they offer a creative and economical solution when cooking on a budget. By substituting expensive cheese with readily available ingredients like bread, oil, and spices, Italians have long been able to create a tasty and satisfying alternative.
In addition to Pangrattato, there are other cheese substitutes that can be used in place of Parmesan. These include Grana Padano, Pecorino Romano, halloumi, feta, goat cheese, chedder, Gruyère, and Comté. Each of these cheeses offers a unique flavour and texture that can complement different types of dishes.
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Nuts and seeds: a crunchy, gluten and dairy-free topping for pasta and baked dishes
Parmesan is a hard Italian cheese with a deeply savoury flavour. While there are no true substitutes for this cheese, there are a variety of options that can be used in its place, including other cheeses, breadcrumbs, and nuts or seeds.
Nuts and seeds can be used to make a vegan Parmesan that is gluten and dairy-free. This vegan Parmesan can be sprinkled on pasta dishes or anywhere Parmesan is normally grated.
There are several nuts and seeds that can be used to make vegan Parmesan, including walnuts, Brazil nuts, pumpkin seeds, and hemp seeds. To make the Parmesan, the nuts or seeds are combined with salt, nutritional yeast, and lemon juice or zest. The mixture is then baked at a low temperature to create a tangy, savoury flavour.
This vegan Parmesan can be made in a raw, no-bake version by simply combining the ingredients and storing them in an airtight container. The mixture can be stored at room temperature for up to three months and can be used straight out of the freezer.
In addition to the basic recipe, there are several variations that can be made. For example, hemp seeds can be used instead of nuts for a nut-free version. Sunflower seeds can also be used, either on their own or in combination with other ingredients. Roasting the nuts or seeds before using them will add a smokier, nuttier flavour to the Parmesan.
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Dry Jack: an aged version of Monterey Jack with a nutty flavour and crumbly texture
Dry Jack cheese is an aged version of Monterey Jack cheese. It is matured for at least seven to ten months, and sometimes for up to four years. This maturation process intensifies the flavour, transforming it from mild to rich and
Dry Jack is a great alternative to Parmesan, which is a prized product made from milk. However, not everyone wishes to or is able to eat dairy, so plant-based alternatives are becoming more widespread. Dry Jack is a good substitute for those looking for a non-dairy option, or for those who simply cannot justify the high price of Parmesan.
There are other substitutes for Parmesan that are worth considering, such as breadcrumbs, which have been used in Italian cooking for many years as a cheaper alternative. Breadcrumbs can be toasted in a pan with olive oil and sprinkled on pasta, especially fish pasta, as Italians do not usually put cheese on fish dishes. Nuts and seeds can also be used to replace Parmesan, adding a crunchy topping to pasta and baked dishes.
Other cheeses can be used as substitutes for Parmesan, depending on the dish. For example, Pecorino has a similar style and texture to Parmesan, but is made from sheep's milk and has a sharper, more acidic flavour. Halloumi has a softer and less crumbly texture, but can provide a similar salty kick to Parmesan. Feta is saltier and won't melt as well, but will give an intense boost of flavour. Fresh goat's cheese is tangier, creamier, and less salty, but will add some cheesy goodness, although it won't melt in the same way as Parmesan.
For those looking for a dairy-based substitute, cheddar can be finely grated to give a pleasant cheesy flavour, and it will melt well for cooked dishes. Gruyère has a lovely cheesy flavour and is a great substitute, although it is slightly softer than Parmesan. Comté is to French people what Parmesan is to Italians, so this could be a good alternative, as it can easily be grated and used in the same way as Parmesan.
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Pecorino: a sheep's milk cheese with a similar style and texture to Parmesan, but sharper
Pecorino is a sheep's milk cheese with a similar style and texture to Parmesan, but with a sharper, more acidic flavour. It is a good substitute for Parmesan as it can be grated over dishes in the same way.
While Parmesan is a hard Italian cheese made from cow's milk, Pecorino is made from sheep's milk. This gives it a tangier, sharper flavour than Parmesan. However, the two cheeses have a similar texture, making Pecorino a good substitute for Parmesan.
Pecorino Romano is a cousin cheese to Parmigiano-Reggiano, and they share a similar salty-tang flavour. However, Pecorino Romano is often a more affordable option than Parmesan, which is considered a pricey cheese.
While Parmesan is a popular cheese, it can be replaced with other cheeses or substitutes depending on the dish and personal preference. For example, breadcrumbs are often used as a "poor man's Parmesan", particularly in Italian cooking. Breadcrumbs can be toasted in a pan with olive oil and sprinkled on pasta, especially fish pasta as Italians do not usually put cheese on fish dishes. Nuts and seeds can also be used as a crunchy topping on pasta and baked dishes.
Other cheeses that can be used in place of Parmesan include Grana Padano, Dry Jack, Halloumi, Feta, Goat's Cheese, Cheddar, Gruyère, Comté, and salted ricotta.
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Halloumi: softer and less crumbly, but provides a similar salty kick and can be grated
Halloumi is a softer and less crumbly alternative to Parmesan. However, it provides a similar salty kick and can be grated over dishes in a similar way.
Halloumi is a semi-soft cheese with a rubbery texture, often used in salads and fried cheese dishes. It is a good substitute for Parmesan as it has a similar salty taste and can be grated and sprinkled over pasta or casseroles.
To use halloumi as a substitute for Parmesan, try grating it over pasta dishes, roasted vegetables, or salads. It can also be fried or grilled and added to dishes for a salty, crispy element.
While halloumi provides a similar salty taste, it is important to note that it is a softer cheese and will not have the same crumbly texture as Parmesan. It may not be suitable for dishes that require a harder, more aged cheese, such as grated Parmesan on top of a soup or stew.
In addition to halloumi, there are several other substitutes that can be used in place of Parmesan. These include other cheeses such as Pecorino Romano, Grana Padano, Gruyère, or Dry Jack, which have similar salty or nutty flavours. For those who are vegan or dairy-free, nutritional yeast is a popular substitute, as it has a savory nutty flavor reminiscent of Parmesan. Breadcrumbs, nuts, and seeds can also be used to add a crunchy texture similar to grated Parmesan.
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Frequently asked questions
There are several alternatives to Parmesan cheese, including Grana Padano, Pecorino Romano, and Dry Jack.
Nutritional yeast is a popular vegan alternative to Parmesan, as it has a nutty, savoury flavour.
Breadcrumbs can be used as a substitute for Parmesan, as they add flavour and a crunchy texture to dishes.
Nuts and seeds, such as almonds, cashews, walnuts, and pumpkin seeds, can be used in place of Parmesan to add a crunchy topping to pasta and baked dishes.
Cheeses like Cheddar, Gruyère, and Comté are not as hard or flavourful as Parmesan, but they can still provide a pleasant cheesy flavour and melt well in cooked dishes.
