Randy Chandler
Parmesan and Romano are both hard, salty Italian cheeses. However, they differ in several ways. Firstly, Parmesan is made from cow's milk, whereas Romano is made from sheep's milk. This gives them distinct flavours, with Parmesan having a nuttier and sweeter taste, and Romano being sharper and more grassy. Additionally, Parmesan is aged for longer, resulting in a harder and drier texture compared to Romano, which is softer and creamier. While both cheeses have their rinds intact, they can be distinguished by the colour of the rind, with Pecorino having a black, waxy rind and Parmesan boasting a hard, light-yellow rind.
| Characteristics | Values |
|---|---|
| Romano cheese smell | Revolting, barfy |
| Romano cheese taste | Stronger, saltier, grassy, tangy |
| Parmesan cheese taste | Nuttier, sweeter, buttery |
| Parmesan cheese texture | Chunkier |
| Parmesan cheese use | When the dish is already salted |
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What You'll Learn
Parmesan and Romano are made from different types of milk
Parmesan and Romano are two distinct types of cheese with different characteristics, and one of the most significant differences between them is their milk source. Parmigiano-Reggiano, commonly known as Parmesan, is made from cow's milk, while Pecorino Romano, or simply Romano, is made from sheep's milk.
Parmigiano-Reggiano, or Parmesan, is a hard, granular cheese with a rich, nutty flavor and a grainy texture. It is produced in the Parma region of Italy and is often referred to as the "King of Parmesan." To develop its distinct flavor, Parmesan is aged for a minimum of 12 months, and often much longer. The cows whose milk is used to make Parmesan are fed a diet of alfalfa, which contributes to the cheese's unique taste. Parmesan is a staple in Italian cuisine and is commonly grated over pasta dishes, stirred into soups, or enjoyed on its own.
On the other hand, Pecorino Romano, or Romano, is also a hard Italian cheese, but it is made from sheep's milk. It originated from the region around Rome and is known for its sharp, salty, and piquant flavor. Romano has a white color and a slightly higher salt content than Parmesan. The aging process for Romano typically lasts between 5 to 12 months, during which it is dry-salted by hand. This process gives Romano its distinctive salty and bitter notes. Like Parmesan, Romano is often used grated over pasta, soups, and salads.
The difference in milk sources between Parmesan and Romano results in distinct flavors and characteristics. Cow's milk, used in Parmesan, contains primarily long-chain fatty acids, giving it a milder, nutty flavor profile. On the other hand, sheep's milk, used in Romano, contains short-chain and medium-chain fatty acids, resulting in a stronger, more piquant flavor. These fatty acids are the same ones found in goat's milk, contributing to the slightly gamey taste associated with goat's and sheep's milk.
While Parmesan and Romano are made from different types of milk, it is worth noting that both cheeses are lactose-free. This makes them suitable for individuals who need to avoid lactose or dairy, yet still wish to enjoy these delicious Italian cheeses.
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Parmesan is milder, nuttier, and sweeter
Parmesan and Romano are both hard, salty Italian cheeses. However, Parmesan is milder, nuttier, and sweeter than Romano.
Parmesan is made from cow's milk, whereas Romano is made from sheep's milk. The latter contains short-chain and medium-chain fatty acids, which lend a slightly gamey taste to the cheese. Cow's milk, on the other hand, contains primarily long-chain fatty acids, resulting in a milder flavour.
The difference in milk sources also contributes to the variation in colour between the two cheeses. Romano is white, while Parmesan is golden.
In addition to their distinct flavours, Parmesan and Romano differ in terms of aging times. Pecorino Romano is typically aged for a few months to a year, resulting in a softer and creamier texture. Parmesan, on the other hand, is aged anywhere from 12 months to 3 years, with some varieties being aged for up to 36 months. This longer aging process contributes to the harder, drier texture of Parmesan and enhances its nutty and sweet flavour profile. Some long-aged Parmesans even exhibit mellow caramel notes.
The choice between Parmesan and Romano depends on personal preference and the specific dish being prepared. Parmesan's mild, nutty, and sweet flavour makes it a popular choice for finishing dishes such as Shrimp Fettucine Alfredo, Spaghetti with Oil and Garlic, or Risotto. It adds a salty snap to sides and is often used in soups and sauces. Romano, with its stronger, saltier, and tangier flavour, is commonly used in classic Italian dishes such as Basil Pesto and Cacio e Pepe, where it imparts creaminess and a touch of tang.
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Romano is saltier and has a stronger flavour
Romano cheese is made from sheep's milk, whereas Parmesan is made from cow's milk. The latter contains long-chain fatty acids, while sheep's milk contains short-chain and medium-chain fatty acids, which lend a slightly gamey taste to the cheese. Romano is saltier and has a stronger flavour than Parmesan. This is because it is typically aged for a shorter period, ranging from a few months to a year. In comparison, Parmesan is aged anywhere from 12 months to 3 years, resulting in a harder, drier texture and a nuttier, sweeter flavour profile.
The difference in flavour between the two cheeses is quite distinct. While Parmesan has a nutty, buttery, and mellow salty taste, Romano is sharper, tangier, and grassier, with a more pronounced saltiness. Some have described Romano as having a repulsive or off-putting smell and an off-putting taste. However, others prefer Romano in dishes with strong flavours, as it can stand out more than Parmesan.
When it comes to cooking, the choice between Parmesan and Romano depends on the dish. For example, in a dish like lasagna, where the cheese plays a dominant role, the strong flavour of Romano may be overwhelming. On the other hand, in dishes like carbonara or spaghetti, where the cheese is used to top the dish, either cheese can be used, depending on personal preference. If a dish is already salted, Parmesan may be preferred to avoid adding too much saltiness.
In terms of appearance, Parmigiano-Reggiano is golden in colour, while Pecorino Romano is white. Parmigiano-Reggiano also has an embossed rind with the name of the cheese, date of production, and a seal of approval from the consortium. In contrast, Pecorino Romano has a black, waxy rind.
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Romano is better suited to tomato-based dishes
Romano and Parmesan are both hard, salty Italian cheeses. However, Romano is made from sheep's milk, while Parmesan is made from cow's milk. The difference in milk sources gives each cheese a distinct flavour. Romano has a stronger, saltier, and more piquant flavour, while Parmesan is milder, with a nuttier and sweeter profile.
Romano's sharper flavour makes it better suited to tomato-based dishes. The tanginess of Romano can cut through the acidity of tomato sauce, whereas the milder flavour of Parmesan may be overpowered. When grated over a tomato-based dish, Romano adds a tangy-salty contrast. For example, Romano is a key ingredient in classic Italian dishes such as basil pesto and cacio e pepe, where it imparts creaminess, ample saltiness, and a touch of tang.
The saltiness of Romano also means that it may be preferable to Parmesan when the dish is already salted. In such cases, using Parmesan may result in an overly salty dish, while Romano will add the desired cheesy flavour without additional saltiness.
However, it is important to note that the choice between Romano and Parmesan depends on personal preference and the specific dish being prepared. While Romano may be better suited to tomato-based dishes, Parmesan is often preferred for finishing dishes such as shrimp fettuccine Alfredo, spaghetti with oil and garlic, or risotto. Parmesan's nutty, salty flavour enhances these dishes without overwhelming the other ingredients.
In summary, while both cheeses have distinct characteristics, Romano's sharper and saltier flavour profile makes it a better option for dishes with strong flavours or high acidity, such as tomato-based sauces.
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Romano is cheaper than Parmesan
Romano cheese is cheaper than Parmesan because it is aged for a shorter period. Parmigiano-Reggiano is aged for a minimum of 12 months and up to 4 years, while Pecorino Romano is aged for only five to eight months. This shorter aging period makes Romano a more affordable option.
The aging time affects not only the price but also the flavour and texture of the cheese. Parmesan's longer aging process results in a harder, drier cheese with a nuttier and sweeter flavour profile. The longer aging also contributes to its higher cost. On the other hand, Romano, which is aged for a shorter period, tends to be softer and creamier, with a stronger, saltier, and tangier flavour.
The milk source also plays a role in the difference between Romano and Parmesan cheeses. Parmigiano-Reggiano is made from cow's milk, while Pecorino Romano is made from sheep's milk. Cow's milk and sheep's milk have different fatty acid compositions, resulting in distinct flavours and textures. Sheep's milk contains short-chain and medium-chain fatty acids, contributing to a slightly gamey or goat-like taste, while cow's milk contains primarily long-chain fatty acids.
While Romano is generally cheaper than Parmesan, it is important to note that the price can vary depending on the brand, quality, and region of production. Some people may prefer the sharper, grassier flavour of Romano, especially when paired with other robust flavours in a dish. However, others may favour the nuttier, sweeter, and milder flavour of Parmesan, particularly in more subtle dishes. Ultimately, the choice between Romano and Parmesan depends on individual taste preferences and budget considerations.
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