Pecorino vs Parmesan: Differences Explained

Pecorino Romano is a type of hard cheese belonging to the Pecorino family. The word pecorino comes from Pecora, the Italian word for sheep, and in fact, all pecorino cheeses come from sheep’s milk (not just pecorino Romano). There are four main types of pecorino, but outside of Italy, you’re most likely to find pecorino Romano.

Its aroma is strong, and it features salty, smoky, spicy, and sharp flavour notes. The cheese is flaky and made with fresh, full-fat milk from Sarda sheep. It is aged for at least five months, and the flavour gets smokier and sharper after more than eight months. Due to its low moisture content, pecorino Romano isn’t easily meltable, but you’ll find it a terrific choice for grating.

With its strong taste, pecorino Romano is a great fit for cacio e pepe (its most famous use), where it teams with the pop of black pepper. You can also enjoy it topped with honey or jam on a cracker. Since it has a strong flavour, you want to make sure to use it sparingly so as not to overwhelm a dish you’re just aiming to season.

Pecorino Romano was eaten by Roman soldiers during wartime, and ancient Roman authors, including Virgil and Pliny the Elder, have referenced cheese production techniques similar to that of pecorino.

Under European Union law, only the islands of Sardinia and Lazio (the region that houses Rome; hence, the name) and the Tuscan province of Grosseto are allowed to produce pecorino Romano. This Protected Designation of Origin title is meant to protect and symbolise the quality of cheeses made on unspoiled land with the milk of healthy sheep and using time-honoured traditions. You can tell a true pecorino cheese by the branding labels on its rinds, which include the date of production, the cheesemaker’s initials, and a stylised sheep’s head.

At first glance, Parmesan cheese and Pecorino can seem pretty similar. Both are hard, salty cheeses from Italy and make frequent appearances in pasta recipes. However, they have distinguishing characteristics. For instance, you will notice Pecorino is whiter and slightly softer, while Parmesan is hard and has a golden hue. The taste also differs, with parmesan having a nutty and umami flavour while Pecorino has a sharp saltiness.

Parmesan cheese is made from cow's milk and undergoes ageing up to 36 months. That's why the hard and crumbly cheese has complex, nutty and umami flavours. On the other hand, Pecorino cheese is made from sheep’s milk and is only aged for a few months (five to eight months). Since Pecorino is younger, it is softer and creamier and tastes grassier with a little pronounced saltiness.

Due to the different flavour profiles of Parmesan and Pecorino cheeses, you can pair them with various dishes, from Mexican to Italian recipes. For instance, Parmesan's mellow saltiness and nutty flavour add a delicious taste to various soups, sauces and pasta dishes. Pecorino adds creaminess and tanginess to dishes. Both cheeses are popular cheese board recipes due to their unique flavour profiles.

Romano is a hard cheese with a tangy flavour that makes it a great addition to any dish. It makes an appearance in Italian and Mexican dishes, including a flexitarian diet. While Romano cheese is tasty when grated onto pasta or used in baked savoury pastries, it can be hard to find. Luckily, you can substitute it with various cheeses, including:

Parmesan cheese: Romano is classified as hard cheese alongside Parmesan due to the ageing process that makes them hard. While Parmesan is less salty and tangy, it is the best substitute for Pecorino Romano. Besides, Parmesan is a good cheese to grate over your food and melts well in savoury and pastry dishes.

Grana Padano: You can replace Pecorino with Grana Padano since both are hard cheeses with a rich flavour. Since Grana Padano is made of aged cow’s milk, it has a sweeter flavour and is less crumbly. The ratio of substitution is 1:1, but you may need to add more salt to the recipe.

Asiago cheese: Asiago cheese has a smooth texture and mild flavour, but it can substitute for Pecorino cheese. It can be grated over foods and is usually softer than Romano. The nutty flavour also adds a unique taste to the dishes.

An unopened block of either of these hard cheeses can last up to six months in the fridge. Due to them having a heavy moisture content, your pecorino and Parmesan will keep for longer than other types of cheeses.

They can even last three to four times longer than softer cheeses and are less prone to bacteria. (And while you can keep the cheeses fresh by freezing them, keep in mind that the texture and overall quality will degrade, and you won’t have an easy time slicing them.)

To make sure the cheese you have in your fridge is still good to eat, make sure it hasn’t hardened, darkened, or become stinky or mouldy. Fortunately, mould generally can’t get too far in hard cheeses.

So, when you cut off an inch or more around the mouldy part, just avoid touching the rest of the chunk with the knife. This way, you should be safe to enjoy the rest of your pecorino or Parmesan as long as it lasts.