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Parmigiano Reggiano Cheese vs Romano Cheese
Parmigiano Reggiano Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Romano Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Romano Cheese?"
- "Is Parmigiano Reggiano Cheese and Romano Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Romano Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Romano Cheese?"
- "Is Parmigiano Reggiano Cheese or 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.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. 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). Romano is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". 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". Romano Cheese has a mild, sharp, tangy taste. 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 . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Romano Cheese's rind is described as natural .
Ranking
Parmigiano Reggiano is ranked #72 out of 996 types based on community views. Romano is ranked #180 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Romano | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | No pairings listed. |
| 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 | No additional pairings listed. |
For more details, check the full pairing guides on the Parmigiano Reggiano and Romano pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Emilia-Romagna Region | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Fat Content | Minimum 32% | Not Specified |
| Rind | Hard | Natural |
| Texture | Grainy, flaky | Hard |
| Taste | Umami | Mild, sharp, tangy |
| Aroma | Mild, Milky | Strong |
| Colors | Straw or light straw | Pale yellow |
| Forms | Cylindrical, slightly convex sides | Not Specified |
| Age | 12 to 36 months | Not Specified |
| Rennet Type | Calf rennet | Not Specified |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a hard consistency, Romano might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
