Frederic Melton
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a nutty, salty flavour. It is made from cow's milk and is typically used in Italian dishes, although it can also be eaten alone. If you're looking for a substitute, there are several similar hard cheeses with unique flavours and textures. Grana Padano, for example, has a granular texture and a nutty, fruity flavour. Pecorino Romano is another alternative, but it is saltier and stronger in flavour. Other options include Reggianito, Cotija, Fontal, Cheddar, Gruyère, and Comté.
| Characteristics | Values |
|---|---|
| Texture | Hard, granular |
| Taste | Savoury, nutty, salty |
| Type of milk | Cow's milk |
| Country of origin | Italy |
| Similar cheeses | Grana Padano, Pecorino Romano, Reggianito, Cotija, Fontal, Cheddar, Gruyère, Comté, Halloumi, Feta, Goat's cheese, Pecorino |
| Vegan substitutes | Nutritional yeast, breadcrumbs |
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What You'll Learn
Grana Padano: nutty, fruity, and salty
Grana Padano is an Italian cheese that is often considered the closest substitute for Parmigiano-Reggiano, or Parmesan. It is produced in the same region, the Po Valley in Northern Italy, and has been made for over 900 years. The cheese was first created by Cistercian monks in the 12th century as a way to preserve surplus milk.
Grana Padano has a similar texture and flavour profile to Parmesan. It is hard, granular, and crumbly, with a nutty, fruity, and salty taste. The cheese is aged for a minimum of 9 months, during which it develops its signature texture and complex flavour. A longer aging period of up to 24 months can result in a more intense flavour.
The flavour of Grana Padano is described as nutty with hints of browned butter and a sharp fruitiness balanced by a savoury, salty finish. Its granular texture makes it perfect for grating over dishes like pasta, salads, and soups. The cheese is also versatile enough to be used in both savoury and sweet recipes. For example, it can be added to risotto to create a rich and creamy texture.
Grana Padano is made from cow's milk, which is partially skimmed to reduce the fat content. It is a good source of protein, calcium, and vitamins like B12, and it is also low in lactose. However, it is high in saturated fat, so it should be consumed in moderation.
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Pecorino Romano: sharp, salty, and intense
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 name of the cheese, although protected, is a description rather than a brand: 'formaggio pecorino romano' means 'sheep's [cheese] of Rome'.
Pecorino Romano is one of Italy's oldest cheeses. It originated in Lazio, but most of its production has moved to the island of Sardinia. It is made according to the original recipe and was a staple in the diet of the legionaries of ancient Rome. Roman families traditionally eat pecorino with fresh fava beans during an excursion in the Roman Campagna.
Pecorino Romano is a good substitute for Parmesan, but it has a stronger flavour and is saltier. It is also usually a similar price to Parmesan. Pecorino Romano is the most common type of Pecorino, but there are seven types in total, all named after their place of origin. The more matured cheeses are harder but still crumbly in texture, whereas semi-stagionato and fresco have a softer texture and milder, creamier taste.
Pecorino Romano is a hard, dry cheese good for grating. Its sharpness is affected by its maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. It comes in large cylinders with a hard, yellow rind encasing a yellowish-white interior.
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Reggianito: smooth, mild, and fruity
Reggianito is a hard, grainy cheese made from cow's milk in Argentina. It was developed by Italian farmers who migrated to Argentina and missed the Parmigiano Reggiano cheese from Italy. Reggianito, the Spanish diminutive of Reggiano, refers to the smaller-sized wheels of cheese made in Argentina versus the large drums of Reggiano made in Italy.
Reggianito has a smooth texture that can be slightly rubbery, although it is hard enough to grate. The flavour is mild and fruity. It is aged for about six months to get this flavour. The cheese is made in Posada de Valdeon, in the Castile-Leon region of the northwestern Spain and is wrapped in sycamore maple or chestnut leaves before being sent to market.
Reggianito is a good substitute for Parmesan cheese and can be used in salads and sauces. It has a similar flavour to Parmesan but is smoother in texture. Reggianito is also a good substitute for Grana Padano, another cheese similar to Parmesan. One source notes that Grana Padano has the same granular, hard texture as Parmigiano-Reggiano but melts in the mouth once you take a bite. The flavour is nutty with hints of browned butter and a sharp fruitiness balanced by a savoury, salty finish.
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Cotija: similar to Parmesan, but less hard
Cotija is a Mexican cheese that has many of the same qualities as Parmesan. It is similar to Parmesan but less hard, so it doesn't shred very well. However, when grated, it can be hard to tell the difference between the two cheeses.
Cotija is a great substitute for Parmesan, especially given that it costs about 40% less than Parmesan. It is a good option for those who are looking for a cheaper alternative to Parmesan, without compromising on taste.
Parmigiano-Reggiano, or Parmesan, is often considered the "king of cheese" according to the cheese industry. It is made solely by cheese producers in certain regions of Northern and mid-Italy, such as Parma, Reggio Emilia, Modena, Mantua, and Bologna. It is a hard Italian cheese made from cow's milk and has a deeply savoury flavour.
There are several other hard cheeses that can be used as substitutes for Parmesan. These include Grana Padano, Pecorino Romano, Reggianito, and Fontal. These cheeses have unique flavours and textures of their own but can be used in similar ways to Parmesan. For example, they can be shaved or grated on Italian dishes, salads, pasta, and breaded chicken.
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Halloumi: softer, salty, and crumbly
Halloumi is a semi-hard, white cheese that is renowned for its salty and tangy flavour. Its texture is described as chewy, dense, and squeaky, which makes it perfect for grilling and frying. While it is a versatile cheese that can be used in both sweet and savoury dishes, it is not exactly a soft, crumbly cheese like feta. However, there are different varieties of halloumi, and some are softer and more crumbly than others.
The texture and flavour of halloumi depend on the type of milk used in the cheese-making process. Traditional halloumi is made with goat's and sheep's milk, which gives it a semi-soft, crumbly texture and a rich, tangy taste. This variety of halloumi is gaining popularity and is commonly found in Mediterranean cuisine. It is often enjoyed grilled, fried, or thinly sliced on a salad, and it pairs well with fresh vegetables and olive oil.
On the other hand, a newer variety of halloumi is made with a tri-blend of cow's, goat's, and sheep's milk. This version has a softer, milder, and less crumbly texture, resembling fresh mozzarella. It is also less salty and has a more mellow flavour. This type of halloumi is more widely available and is often used as a substitute for feta in salads or stuffed vegetables.
While halloumi is a unique cheese, there are a few substitutes that can be used in its place. Paneer, an Indian cheese made with cow's milk, has a similar firm texture and can be grilled or fried without melting. Another option is queijo coalho, a Brazilian cheese that is commonly grilled or roasted. It has a chewy texture and a slightly tangy flavour, making it a good alternative for halloumi in grilled dishes.
In conclusion, while halloumi is typically described as having a firm and dense texture, there are softer varieties that may be closer to a crumbly texture. The type of milk used and the production process will determine the texture and flavour of the final product. Halloumi is a versatile and popular cheese that can be used in a variety of dishes, and its salty and tangy flavour profile makes it a distinctive and tasty addition to any meal.
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Frequently asked questions
Some non-dairy substitutes for Parmesan cheese include nutritional yeast, sun-dried tomatoes, and toasted breadcrumbs. Breadcrumbs can be made from crusty bread, olive oil or butter, and flaky salt.
Some similar cheeses that can be used in place of Parmesan include Grana Padano, Pecorino Romano, Reggianito, Fontal, and Cotija.
Halloumi, Feta, and Pecorino Romano are all alternatives to Parmesan that will provide a similar salty kick.
Cheddar, Gruyère, and salted ricotta are all softer than Parmesan and will melt well in cooked dishes.
