Patrick Oconnell
Romano cheese is often expensive and difficult to find, especially outside of Italy. This has led people to look for substitutes that are more readily available. The best substitute depends on the recipe and personal preference, but popular options include Parmesan, Grana Padano, Asiago, Manchego, Pecorino Sardo, and Piave cheese. For vegans or those with dairy allergies, nutritional yeast can also be used as a substitute to add a cheesy, savory flavor to dishes.
| Characteristics | Values |
|---|---|
| Substitute Cheese | Parmesan, Grana Padano, Piave, Asiago, Manchego, Pecorino Sardo, Iberico, Mozzarella, Feta, White Cheddar |
| Parmesan Characteristics | Sharp, nutty flavour, melts well, less salty and tangy than Romano, can be substituted 1:1 |
| Grana Padano Characteristics | Rich flavour, crystalline texture, sweeter and less crumbly than Romano, can be substituted 1:1 |
| Piave Characteristics | Sweet and nutty flavour, similar texture to Romano, can be substituted 1:1 |
| Asiago Characteristics | Sharper, nuttier flavour, softer than Romano, can be substituted 1:1 |
| Manchego Characteristics | Tangy flavour, less salty and slightly sweeter than Romano, can be substituted 1:1 |
| Pecorino Sardo Characteristics | Tangy, salty flavour, similar texture to Romano, can be grated |
| Iberico Characteristics | Nutty, slightly tangy flavour, smooth and creamy texture |
| Mozzarella Characteristics | Soft, mild, stringy, gooey, may not be a good substitute for Romano |
| Feta Characteristics | Crumbly texture, umami flavour, use less of it when substituting |
| White Cheddar Characteristics | Less processed than orange cheddar, goes well with pasta |
Explore related products
What You'll Learn
Parmesan: a hard, dried cow's milk cheese with a nutty, sharp flavour
Parmesan is a hard, dried cow's milk cheese with a nutty, sharp flavour. It is an excellent substitute for Romano cheese and can be used in a 1:1 ratio. Named after the Italian province of Parma, Parmigiano-Reggiano is a DOP cheese that can only be produced in certain areas of Italy, including Bologna, Manua, Modena, and Parma. True Parmesan must be aged for at least two years, giving it a rich, sharp flavour and crumbly texture. However, in the United States, the label "Parmesan" is not regulated, so cheese labelled as such does not need to be aged for as long and may not taste the same.
When substituting Parmesan for Romano, it is important to note that Parmesan is less salty and tangy than Romano. As a result, you may need to add additional salt to your recipe to compensate. Parmesan grates well and melts easily, making it a versatile cheese that can be used in a variety of dishes. It can be added to baked pasta dishes, sprinkled over pastries, or used in bread.
In terms of taste and texture, Parmesan is very similar to Pecorino Romano. However, Pecorino Romano is made from sheep's milk and has a stronger flavour than Parmesan. If you are looking for a substitute for Romano cheese that is similar in taste and texture but made from cow's milk, Parmesan is a good option.
While Parmesan is a widely available and popular substitute for Romano cheese, there are other options as well. Grana Padano, a hard Italian cheese with a crystalline texture and rich flavour, is another suitable substitute. It is made from aged cow's milk and has a sweeter, more subtle flavour than Romano. Other options include Asiago, Piave, and Manchego cheeses, which also offer similar flavours and textures to Romano.
Vegan Cheese: The Best Dairy-Free Substitutes
You may want to see also
Grana Padano: a crystalline-textured, rich-flavoured Italian cheese
Grana Padano is a crystalline-textured, rich-flavoured Italian cheese that has been produced for over a thousand years. It is made from aged cow's milk and has a slightly sweeter and more subtle flavour than Romano. It is also less crumbly and less salty than Romano, but its granular texture and nutty flavour make it a good substitute for Romano cheese.
Grana Padano is a hard, slow-ripened, semi-fat cheese from the Po River Valley in northern Italy. It is often compared to Parmigiano Reggiano, another famous Italian cheese, but Grana Padano has its own unique characteristics. The cheese is typically aged between 9 to 24 months, and this process gives it a grainy, crystalline texture and a nutty, slightly sweet flavour.
Grana Padano is a versatile cheese that can be used in a variety of dishes. It can be grated over pasta dishes, salads, and soups, adding a rich umami flavour. It can also be enjoyed independently, paired with fruits, nuts, or a drizzle of honey. Additionally, Grana Padano pairs well with wines, making it a popular choice for cheese boards and wine tastings.
When substituting Grana Padano for Romano cheese, a 1:1 ratio can be used. However, since Grana Padano is less salty than Romano, additional salt may need to be added to the recipe.
Other substitutes for Romano cheese include Parmesan, Asiago, Manchego, and Piave cheese. These cheeses have similar textures and flavours to Romano and can be substituted in a 1:1 ratio.
Smoking Cheese on a Traeger: Which Cheeses Work Best?
You may want to see also
Asiago: a sharp, nutty Italian cheese with a smooth texture
Asiago is an Italian cheese with a smooth texture and a mild flavour when fresh. It is made from unpasteurized cow's milk. Asiago has a sharper, nuttier flavour than Parmesan or Romano, and it is less tangy than Romano. It grates well and can be enjoyed on foods or by itself.
Asiago can be a great substitute for Romano cheese. When grated, it can be used in recipes at a 1:1 ratio. It is a semi-hard cheese with a more mild but similar flavour to Romano. It offers a creamier texture than Pecorino Romano, and its flavour is sweet and nutty with a slight tang. It is a great option for pastas, sauces, and pizzas.
Asiago is a good substitute for those who are averse to sheep's milk cheeses, as it is made from cow's milk. It is also a good substitute for those who want to avoid mozzarella when making an alfredo sauce, as mozzarella is a much softer and stringier cheese.
Asiago is a versatile cheese that can be enjoyed in a variety of dishes or on its own. Its sharp, nutty flavour and smooth texture make it a great substitute for Romano cheese in many recipes.
Cheese for Teeth: Which Cheeses Protect Your Smile?
You may want to see also
Explore related products
Manchego: a semi-hard Spanish cheese with a tangy flavour
Pecorino Romano is the traditional type of Romano cheese, made from sheep's milk and produced in Lazio, Grosseto, or Sardinia, Italy. It has a deep and nutty flavour and a hard texture. However, in the US, Romano is often made with cow's milk and does not taste the same. It can be expensive and difficult to find.
One popular substitute for Romano is Parmesan cheese, which can be used in a 1:1 ratio. Parmesan is a hard, dried cow's milk cheese named after the Italian province of Parma. It has a nutty, sharp flavour and crumbly texture. However, in the US, the label "Parmesan" is not regulated, so it may not have the same flavour as the Italian variety.
Another option is Grana Padano, a hard Italian cheese with a crystalline texture and rich flavour. It is made from aged cow's milk and has a sweeter, more subtle flavour and less crumbly texture than Parmesan. It can also be used in a 1:1 ratio.
If you're looking for a substitute that is similar in texture and taste but not derived from sheep's milk, Asiago, Piave, and Manchego are good options. Asiago is an Italian cheese with a smooth texture and a mild flavour when fresh. As it ages, it becomes firmer and develops a sharp, pungent flavour. It is made from unpasteurized cow's milk and has a sharper, nuttier flavour than Parmesan or Romano. Asiago can be grated but is often softer than Romano, so use a 1:1 ratio when substituting.
Piave is a hard, cooked-curd DOP cheese produced in Belluno, Italy, and named after the Piave River. Younger Piave cheese is white with a slight sweetness, but as it ages, it becomes straw-coloured and develops a strong, full-bodied flavour similar to Parmesan. It can be substituted at a 1:1 ratio, but you may need to adjust the amount of salt in the recipe.
Manchego is a semi-hard Spanish cheese with a tangy flavour similar to Romano. It is produced in the La Mancha region of Spain and is made from the milk of Manchego sheep. There are several types of Manchego, classified by the age of the cheese. Younger Manchego, labelled "semi curado", is soft with a fruity, grassy flavour. As it ages, it becomes flaky and develops a sharp, slightly sweet flavour. To use it as a substitute for Romano, look for Manchego Viejo, which is aged for at least one year. Manchego is less salty and slightly sweeter than Romano but will still add excellent flavour when grated over pasta or baked into pastries.
Smoking Wood for Mac and Cheese: Best Types
You may want to see also
Mozzarella: a soft, mild-flavoured cheese
Mozzarella is a soft, mild-flavoured cheese that is considered a favourite among those with delicate palates. It is a stretched curd cheese that originates from Italy, specifically Campania near the Gulf of Naples, where it was first made using the milk of water buffalo. Today, most mozzarella is made from cow's milk, though mozzarella di bufala, made with water buffalo milk, is still sold and is slightly harder to find and more expensive. The flavour of mozzarella di bufala is a little bolder and a little sweeter with a slight grassiness.
Mozzarella is a soft cheese with a springy and dense consistency and a light aroma of wholesome cream. It is a very mild and slightly salty cheese, that melts well without becoming watery, although it can be quite stringy. This makes it a popular choice for dishes like pizza and lasagna. It is also a good choice for those who enjoy a "cheese pull", such as with mozzarella sticks.
Mozzarella is typically sold in small plastic containers or bags filled with water or whey. Fresh mozzarella should be eaten within a few days of opening. It is also available in a vacuum-packed, slightly dried form. Smoked mozzarella is another option, with a brown, edible rind.
Mozzarella is a versatile cheese that can be used in a variety of dishes. It is often used in salads, such as Caprese or panzanella, and pairs well with fresh basil and tomatoes. It can also be melted on top of various dishes, such as pasta, or used as a filling for pastries. However, due to its soft and mild-flavoured nature, it may not be the best substitute for Romano cheese, which is a hard and sharp-flavoured cheese. While mozzarella can be used as a substitute in small amounts, it may not produce the same texture or flavour as Romano cheese.
Cheese Consumption: Best Before Dates Explained
You may want to see also
Frequently asked questions
Romano is a hard cheese with a deep and unique nutty flavour. The traditional type of Romano, Pecorino Romano, is made from sheep's milk and has a Protected Designation of Origin (PDO) status in the European Union. In the US, Romano is often made with cow's milk and has a slightly less tangy flavour.
Romano cheese can be expensive and difficult to find in the US. It is also made from sheep's milk, which some people dislike.
Parmesan, Asiago, Grana Padano, Piave, Manchego, Pecorino, and Feta cheese can all be used as substitutes for Romano cheese. Nutritional yeast can also be used as a vegan alternative.
Parmesan, Grana Padano, Piave, and Manchego can be substituted at a 1:1 ratio. Feta should be used sparingly, with tiny crumbles that blend into the sauce. Asiago can also be substituted at a 1:1 ratio but may need to be grated. When substituting Parmesan for Romano, use a 1:1 ratio but consider adding salt to the recipe.
