Bushra Griffith
Parmesan, or Parmigiano Reggiano, is a popular cheese variety known for its distinct nutty flavour and granular texture. However, there are several other hard cheeses with similar flavours and textures that can be used as substitutes. These include Grana Padano, Pecorino Romano, Reggianito, Asiago, and Cotija. While each of these cheeses has its own unique characteristics and flavour profiles, they can be used in similar ways to Parmesan and offer a close match in terms of taste and texture.
| Characteristics | Values |
|---|---|
| Cheese with similar flavor to Parmesan | Pecorino Romano, Grana Padano, Reggianito, Asiago, Cotija, Pecorino Toscanello, Piave |
| Type of milk used | Sheep's milk (Pecorino Romano, Pecorino Toscanello, Pecorino), Cow's milk (Grana Padano, Reggianito, Asiago, Cotija, Piave) |
| Texture | Granular (Grana Padano), Crumbly (Pecorino Romano), Reggianito, Asiago, Cotija, Smooth (Reggianito), Piave, Firm (Cotija) |
| Taste | Salty (Pecorino Romano), Grana Padano, Reggianito, Pecorino, Cotija, Tangy (Pecorino Romano), Reggianito, Sharp (Pecorino Romano), Pecorino, Asiago, Cotija, Mild (Grana Padano), Reggianito, Asiago, Piave, Sweet (Grana Padano), Fruity (Grana Padano), Nutty (Grana Padano), Reggianito, Asiago, Piave, Savory (Grana Padano) |
| Origin | Italy (Pecorino Romano), Italy (Grana Padano), Italy (Asiago), Argentina (Reggianito), Mexico (Cotija), Italy (Piave) |
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What You'll Learn
Grana Padano: nutty, fruity, and slightly sweet
Grana Padano is an Italian cheese with a flavour profile that is nutty, fruity, and slightly sweet. It is a milder, more affordable alternative to Parmigiano Reggiano, and is commonly used as a grated cheese in pasta dishes and risottos. Grana Padano is also incredibly versatile and can be enjoyed on its own as a snack or part of a cheese plate. It can be paired with fruits, nuts, and honey for a simple yet elegant appetizer.
Grana Padano is made from unpasteurized cow's milk and has a hard, grainy texture that makes it ideal for grating into thin shavings or coarse pieces. The production process is time-honoured, following strict guidelines to ensure its quality and authenticity. After the milk is collected, it is heated and mixed with whey and natural whey culture, which initiates fermentation. Once the curds have settled, they are moulded into large wheels and soaked in a brine solution to enhance their flavour and preserve the cheese. The wheels are then aged for a minimum of 9 months, with some varieties aged for up to 24 months or more, resulting in a firmer, more granular texture.
The flavour of Grana Padano is nutty, fruity, and slightly sweet, with a rich, savoury taste. As the cheese ages, its flavour matures, enhancing its nutty, savoury, and slightly sweet notes. This versatile cheese can add a delicious accent to recipes, whether grated over pasta, blended into risottos, or sprinkled over salads.
Grana Padano is one of the most popular Grana Italian cheeses, along with Parmigiano Reggiano. While Parmigiano Reggiano has a hard, gritty texture and a fruity and nutty taste, Grana Padano is made in the valley Pianura Padana and is slightly less crumbly, milder, and less complex in flavour. Grana Padano is typically aged for a shorter period, resulting in its softer, milder flavour.
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Pecorino Romano: sharper, saltier, and tangy
Pecorino Romano is an excellent substitute for Parmesan, offering a similar yet more intense flavour profile. While both cheeses are salty and tangy, Pecorino Romano is sharper and saltier, with a piquant, slightly salty taste. This is because it is aged for less time than Parmesan. The shorter ageing process lends a unique character to the cheese, making it a delightful change in Italian dishes.
Pecorino Romano is made from sheep's milk, specifically the milk of the Sardinian breed of sheep known as "Pecora" in Italian. The grazing habits of these sheep infuse the milk with rich flavours that define the cheese's unique taste profile. The cheese ranges in colour from white to straw yellow.
Pecorino Romano has a robust, firm, and crumbly texture, making it ideal for grating over pasta dishes or salads. Its bold profile adds depth to any meal, transforming simple recipes into something extraordinary with just a sprinkle. It is also a great choice for a cheese board, pairing well with dried fruits, nuts, and olives.
When substituting Pecorino Romano for Parmesan, it is important to note that Pecorino Romano is far saltier. Therefore, you may need to adjust the amount used in your recipe accordingly.
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Reggianito: nutty, milder, and less complex
Reggianito, an Argentine cheese, is a cow's milk parmesan that is very similar to Parmigiano Reggiano. In fact, Reggianito means "little Reggiano". It is a hard cheese with a granular texture and a salty flavour, grating well over pastas and dishes. It is usually aged for a shorter period than Parmesan—just five to six months—resulting in a nutty, milder, and less complex taste. While it may not have the same depth of flavour, Reggianito can be used as a substitute in various dishes.
Reggianito was developed by Italian immigrants who missed the cheese of their homeland. It is firmer and a bit saltier than its Italian predecessor, but it adds to any dish just as well. Produced by an operation started by Italian immigrants who moved to Argentina after World War One, this cheese played a significant role in Parmigiano Reggiano getting its PDO (Protected Designation of Origin) as Italian cheese makers viewed it as almost equal to their product.
Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano Reggiano cheeses are aged for at least two years, with some varieties aged for three or four years. Their complex flavour and extremely granular texture are a result of the long aging process.
When looking for substitutes for Parmesan cheese, several options offer similar flavour profiles and textures. Grana Padano, a cow's milk cheese with a granular texture, has a softer and less complex flavour than Parmesan. It is nutty, fruity, and slightly sweet, making it a versatile choice for various dishes. Asiago, a cow's milk cheese from Italy, has a unique taste and texture. While it may not replicate Parmesan's exact flavour, Asiago offers a mild, buttery, and slightly sweet taste when fresh. As it ages, it develops a stronger and sharper flavour, resembling the complexity of Parmesan.
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Asiago: buttery, sweet, and versatile
Asiago is a semi-hard cheese made from cow's milk in the Veneto region of Italy. It has been produced in the Asiago plateau in the north of the country for over 1000 years. Asiago is a versatile cheese that can serve as a substitute for Parmesan.
Asiago has a nutty, buttery flavour with a hint of sweetness. Its unique taste can range from mild and subtle to sharp and tangy, depending on the aging process. Younger Asiago cheeses tend to be milder, while older cheeses have a stronger flavour. The breed of cows, the diet of the cows, and the aging process can also influence the flavour of the cheese.
Asiago Pressato refers to the young, soft version of the cheese, which is recognisable by its semi-soft paste and sweet, buttery flavour. After being aged for only 20 days, it has a slightly tangy and mild profile. Asiago d’Allevo, on the other hand, is aged for 12 months and has a drier, crumbly texture similar to Parmigiano Reggiano.
Asiago is a versatile cheese that can be used in a variety of dishes. It is often grated and used as a topping for pasta dishes, pizzas, and salads. It can also be sliced and used in sandwiches or melted on top of burgers or grilled chicken.
When using Asiago as a substitute for Parmesan, consider the specific variety and age of the cheese to achieve the desired flavour and texture in your recipe.
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Cotija: strong, salty, and crumbly
Cotija is a firm, rindless Mexican cheese named after the town of Cotija. This unpasteurized cow's milk cheese has a bright white colour and a strong, salty flavour. It belongs to the Parmesan family, and its similarity to Parmesan has earned it the nickname "the Parmesan of Mexico".
The aged version of Cotija is known as cotija añejo, which means "mature" in Spanish. This variety is hard with a crumbly texture, making it a great substitute for Parmesan. When using Cotija as a replacement for Parmesan, it is important to choose the aged version. The fresh type is tasty but does not possess the same hard and crumbly texture as Parmesan. Its texture is more akin to feta cheese.
While aged Cotija can be used in baked or cooked dishes, it behaves differently from Parmesan. It will become warm and soft but will not melt or lose its shape when heated. This means that you can add it at the end of the cooking process. You can grate, slice, or crumble Cotija and use it in the same way you would use Parmesan.
In conclusion, Cotija cheese is a delicious and suitable alternative to Parmesan, offering a strong, salty, and crumbly option for those looking to explore new flavours or add a Mexican twist to their favourite Italian dishes.
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