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Parmigiano Reggiano Cheese vs Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Pecorino Romano Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Pecorino Romano Cheese?"
- "Is Parmigiano Reggiano Cheese and Pecorino Romano Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Pecorino Romano Cheese?"
- "Is Parmigiano Reggiano Cheese or Pecorino Romano Cheese better?"
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Pecorino Romano Cheese Overview
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Pecorino Romano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Parmigiano Reggiano Cheese has a PDO (1996). Pecorino Romano Cheese has a PDO (1996), DOP (1996).
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".
Appearance and Aging
Parmigiano Reggiano Cheese's appearance is colored straw or light straw , is available in cylindrical, slightly convex sides and is aged 12 to 36 months . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Ranking
Parmigiano Reggiano is ranked #95 out of 996 types based on community views. Pecorino Romano is ranked #82 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Pecorino Romano | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | Olives |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | Amaro, Cabernet Sauvignon, Malbec, Pistachios |
For more details, check the full pairing guides on the Parmigiano Reggiano and Pecorino Romano pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Emilia-Romagna Region | Lazio, Sardinia, Grosseto |
| Certification | PDO (1996) | PDO (1996), DOP (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw | Not Specified |
| Fat Content | Minimum 32% | ~36% |
| Rind | Hard | Pale yellow to brown or black |
| Texture | Grainy, flaky | Hard |
| Taste | Umami | Sharp, salty |
| Aroma | Mild, Milky | Strong |
| Colors | Straw or light straw | White interior, pale yellow to brown/black rind |
| Forms | Cylindrical, slightly convex sides | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
| Age | 12 to 36 months | 5–8 months or longer |
| Rennet Type | Calf rennet | Rennet |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.
