Frederic Melton
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a deeply savoury flavour. It is made from cow's milk and is usually aged for 18-36 months. However, its high price tag makes many people wonder if there are any good substitutes for it. Luckily, there are several hard cheeses that can be used instead of Parmesan. These include Grana Padano, Pecorino, and Piave, which all have similar textures to Parmesan but differ in flavour. Other alternatives include Reggianito, a cheese made in Argentina by Italian farmers, and nutritional yeast, which is often used by vegans to emulate cheesy flavours.
| Characteristics | Values |
|---|---|
| Texture | Hard, granular, slow-ripened, semi-fat, crumbly, soft, less crumbly, creamy, grate-able |
| Taste | Savoury, nutty, salty, sharp, tangy, sweet, fruity, buttery, grassy |
| Type of milk | Cow's milk, sheep's milk, goat's milk |
| Country of origin | Italy, France, Argentina |
| Vegan alternatives | Nutritional yeast, Brazil nut, olives, sun-dried tomatoes, almonds, sea salt flakes, salted capers, toasted breadcrumbs |
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What You'll Learn
Grana Padano: nutty, fruity, and salty
Grana Padano is an Italian cow's milk cheese with a protected name. It is made in a specific region of Italy, the Po Valley in northern Italy, which is larger than the region in which Parmigiano Reggiano is made. This larger region allows for more producers of the cheese, making it more affordable than its cousin, Parmigiano Reggiano.
Grana Padano has the same granular, hard texture as Parmigiano Reggiano but is less crumbly and has a softer mouthfeel. It has a nutty, buttery, and sharp fruity flavour with a savory, salty finish. It is a hard, slow-ripened, semi-fat cheese.
Grana Padano is a great alternative to Parmigiano Reggiano if you are looking for a less-specific hit of rich, salty cheesiness to add to a salad or pasta. It is also a good option if you are looking for a cheese that mixes well into sauces.
Some people even prefer the taste of Grana Padano to Parmigiano Reggiano, as it is milder and less crumbly. It is a more affordable option than Parmigiano Reggiano, which is often considered the "king of cheese".
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Pecorino: salty, nutty, and herbaceous
Pecorino is an Italian cheese made from sheep's milk. The name comes from the Italian word pecora, meaning "sheep". It is produced mainly on the Italian island of Sardinia, but its production is also allowed in Tuscany, Sicily, and a few other areas.
Pecorino is very similar in style to Parmesan, with a sharp, nutty, and herbaceous flavour. It is saltier and more acidic than Parmesan, with a harder and crumbly texture. The more matured cheeses, called stagionato (meaning "seasoned" or "aged"), are harder but still crumbly. Semi-stagionato and fresco, meaning "fresh", have a softer texture and milder, creamier taste.
Pecorino Romano is the most common type of Pecorino, and there are seven types in total, all named after their place of origin. A variant from southern Italy is pecorino pepato, which means "peppered Pecorino", and to which black peppercorns are added.
Pecorino is a great substitute for Parmesan, with a similar texture and flavour. It is a tad sharper and a lot saltier than Parmesan, but it can be grated over dishes in the same way.
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Halloumi: softer, less crumbly, and salty
Halloumi is a Cypriot cheese with a dense, rubbery texture and a very salty, savoury flavour. It is often compared to feta, another salty Greek cheese, although feta is drier and crumbly in texture. Halloumi is also similar to the Greek cheese kefalograviera, which is made from sheep's or goat's milk and has a rich, salty flavour. Both cheeses are popular in Mediterranean cuisine and are known for their firm texture and high melting point, which makes them ideal for grilling or frying.
When cooked, halloumi transforms into a bronzed, crunchy exterior with a soft, gooey interior that still retains its distinctive squeakiness. This texture is very different from Parmesan, which is a hard, deeply savoury Italian cheese made from cow's milk. Halloumi's softer, less crumbly texture and salty flavour make it a good substitute for Parmesan in dishes where the cheese is grated or shaved, such as pasta or salads. However, it is important to note that halloumi has a higher melting point than Parmesan, so it will not melt in the same way and may not be suitable for cooked dishes that require a melted cheese.
While halloumi and Parmesan have some similar characteristics, such as their saltiness and savoury flavour, they also have distinct differences in texture and taste. Halloumi is a versatile cheese that can be grilled, fried, or baked, adding a rich and creamy element to various dishes. It is a good source of protein and calcium, making it a popular choice for vegetarians and those looking for a indulgent, savoury cheese option.
In summary, halloumi is a softer, less crumbly, and salty alternative to Parmesan. It can be used in similar ways, such as grated over dishes, but it may not melt in the same way due to its higher melting point. Halloumi is a versatile and flavourful cheese that can enhance the taste and texture of many dishes.
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Feta: saltier and won't melt as well
Feta is a Greek cheese commonly made from sheep's or goat's milk. It is a soft, brined cheese with a salty and tangy flavour. Feta is saltier than Parmesan and does not melt as well, but it can still be a good substitute for Parmesan in some dishes.
Feta has a unique tangy and salty taste that can enhance the flavour of many dishes. It is often used in salads, pastries, and other dishes where a strong, salty cheese is desired. While it is softer and less crumbly than Parmesan, it can still provide a similar savoury flavour boost.
When substituting Feta for Parmesan, consider the differences in saltiness and melting properties. Feta is saltier than Parmesan, so you may need to adjust the amount of added salt in your dish. Additionally, Feta does not melt as well as Parmesan, so it may not be the best substitute for cooked dishes where melting is required.
However, Feta can still work well in dishes where Parmesan is typically used, such as pasta dishes or salads. It can add a creamy texture and an intense boost of flavour. If you are looking for a substitute for Parmesan that provides a similar salty kick, Feta may be a good option.
Some other substitutes that can be used in place of Parmesan include Pecorino, Grana Padano, Comté, and fresh goat cheese. These cheeses vary in texture and flavour but can provide similar savoury or salty notes to Parmesan.
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Poor man's Parmesan: breadcrumbs, olive oil, and salt
Parmesan, or Parmigiano-Reggiano, is a hard Italian cheese with a deeply savoury flavour. It is made from cow's milk and can be eaten alone or grated over food. If you're looking for a cheaper alternative, a "poor man's Parmesan" can be made with breadcrumbs, olive oil, and salt. This topping is a Southern Italian classic that mimics the texture of Parmesan.
To make poor man's Parmesan, start by blitzing stale bread in a blender or food processor to create breadcrumbs. You can also add other ingredients to the food processor, such as black pepper, sea salt, and rosemary, for extra flavour. Heat a frying pan over medium-high heat and add olive oil. Once the oil is hot, add the breadcrumbs and any other ingredients, such as garlic, chilli, thyme, salt, and pepper. Stir the mixture for a few minutes until the breadcrumbs are golden and crispy. For a zingy flavour, add lemon zest at the end.
This topping can be used on pasta, salads, meats, stuffed vegetables, and tray bakes. It adds crunch and visual interest to dishes, similar to grated or shaved Parmesan. While it doesn't taste exactly like Parmesan, it's a delicious and affordable alternative.
If you're looking for other cheese alternatives to Parmesan, there are several options with similar textures and flavours. Grana Padano, for example, has the same granular, hard texture as Parmigiano-Reggiano but melts in the mouth. It has a nutty flavour with hints of browned butter and a sharp fruitiness. Reggianito, a cow's milk cheese from Argentina, has a smooth texture and a mild, fruity flavour. Pecorino, made from sheep's milk, has a sharper, more acidic flavour than Parmesan, but a similar texture. These cheeses can be grated over dishes in a similar way to Parmesan and are great substitutes.
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Frequently asked questions
Grana Padano, Pecorino Romano, and Piave are all similar to Parmesan in terms of texture and taste.
Grana Padano is a hard, slow-ripened, semi-fat cheese made from cow's milk in the Po Valley region of northern Italy. It has a granular texture and nutty flavor with hints of browned butter and a sharp fruitiness.
Pecorino is an Italian cheese made from sheep's milk. It has a sharp, nutty, herbaceous, and salty flavor. It is mostly produced on the Italian island of Sardinia but is also produced in Tuscany, Sicily, and a few other areas.
Piave is an Italian cow's milk cheese that is very similar to Parmesan but is aged for a shorter period, making it sweeter and creamier.
Yes, nutritional yeast flakes, also known as "nooch", are a popular vegan alternative to Parmesan. Sea salt flakes, salted capers, and toasted breadcrumbs ("pan gratato" in Italian) can also be used to add a salty flavor to dishes.
