Parmesan Cheese vs Pecorino Romano Cheese

Parmesan Cheese is a hard, artisan cow-milk cheese from Italy, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.

What Is Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

What Is Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Parmesan Cheese and Pecorino Romano Cheese?

• Milk type: Parmesan Cheese (cow's milk), Pecorino Romano Cheese (sheep's milk)
• Texture: Parmesan Cheese (hard, artisan), Pecorino Romano Cheese (Hard)
• Rind: Parmesan Cheese (natural), Pecorino Romano Cheese (Pale yellow to brown or black)
• Aging: Parmesan Cheese (minimum 12 months, average 2 years), Pecorino Romano Cheese (5–8 months or longer)
• Taste: Parmesan Cheese (salty, savory), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

Taste Comparison: Does Parmesan Cheese Taste Like Pecorino Romano Cheese?

Parmesan Cheese reads as salty, savory, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Parmesan Cheese offers nutty, strong, contrasted with Pecorino Romano Cheese's strong. More specifically, Parmesan Cheese shows sharp, salty, savory, strong umami, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Parmesan Cheese at minimum 12 months, average 2 years develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Parmesan Cheese for Pecorino Romano Cheese?

Parmesan Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for hard. Flavor-wise, Parmesan Cheese reads as salty, savory while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Parmesan Cheese or Pecorino Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Parmesan Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Parmesan Cheese suits recipes that want salty, savory notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.

Frequently Asked Questions

Is Parmesan Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Parmesan Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Parmesan Cheese is typically aged minimum 12 months, average 2 years, Pecorino Romano Cheese 5–8 months or longer.

Is Parmesan Cheese similar to Pecorino Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Parmesan Cheese for Pecorino Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Parmesan Cheese taste like Pecorino Romano Cheese?

Parmesan Cheese reads as salty, savory, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Parmesan Cheese leans nutty, strong, and Pecorino Romano Cheese is closer to strong.

What is Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

What is Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Parmesan Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmesan Cheese is hard, artisan, while Pecorino Romano Cheese is hard.