Parmigiano Reggiano Cheese vs Romano Cheese

Parmigiano Reggiano Cheese is a grainy, flaky cow-milk cheese from Italy, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.

What Is Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What Is Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

What's the Difference Between Parmigiano Reggiano Cheese and Romano Cheese?

• Milk type: Parmigiano Reggiano Cheese (Cow's milk), Romano Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Parmigiano Reggiano Cheese (Raw), Romano Cheese (pasteurized or unpasteurized)
• Texture: Parmigiano Reggiano Cheese (Grainy, flaky), Romano Cheese (hard)
• Rind: Parmigiano Reggiano Cheese (Hard), Romano Cheese (natural)
• Taste: Parmigiano Reggiano Cheese (Umami), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Parmigiano Reggiano Cheese Taste Like Romano Cheese?

Parmigiano Reggiano Cheese reads as umami, while Romano Cheese brings mild, sharp, tangy character. On the nose, Parmigiano Reggiano Cheese offers mild, milky, contrasted with Romano Cheese's strong. More specifically, Parmigiano Reggiano Cheese shows lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty, while Romano Cheese leans toward salty.

Can You Substitute Parmigiano Reggiano Cheese for Romano Cheese?

Parmigiano Reggiano Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect grainy, flaky bite and body where the recipe calls for hard. Flavor-wise, Parmigiano Reggiano Cheese reads as umami while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Parmigiano Reggiano Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a grainy, flaky cheese, go with Parmigiano Reggiano Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Cheese suits recipes that want umami notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Parmigiano Reggiano Cheese the same as Romano Cheese?

No, they're distinct cheeses. Parmigiano Reggiano Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.

Is Parmigiano Reggiano Cheese similar to Romano Cheese?

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

Can I substitute Parmigiano Reggiano Cheese for Romano Cheese?

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

Does Parmigiano Reggiano Cheese taste like Romano Cheese?

Parmigiano Reggiano Cheese reads as umami, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Parmigiano Reggiano Cheese leans mild, milky, and Romano Cheese is closer to strong.

What is Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

What is Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Parmigiano Reggiano Cheese or Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Cheese is grainy, flaky, while Romano Cheese is hard.