Pecorino cheese substitutes
Pecorino cheese substitutes — 8 options, ranked, with the exact amount
Also called pecorino, Pecorino Romano, pecorino romano, grated pecorino, pecorino sardo
Use Parmesan
Same amount as the Pecorino cheese
Parmesan is the closest pecorino substitute: use the same weight, grated, but hold back about ¼ tsp of the recipe's salt per ounce, because pecorino is the saltier of the two. For carbonara and cacio e pepe, where the cheese is the sauce, parmesan works and gives a milder, nuttier result.
Pecorino is the salty, sharp, sheep's-milk end of the hard-cheese shelf: it seasons a dish as much as it flavours it, and because it is dry and aged its protein and fat melt into starchy pasta water as a smooth sauce instead of pulling into greasy strings - which is the whole trick behind cacio e pepe and carbonara.
- The tweak —
- Grate finely for best results.
- Best for —
- grating
Checked 23 Jul 2026 · no sponsored swaps
- Jobs
- Fat & richnesssecondary
- Saltprimary
- Umami & savory depthsecondary
- Aroma & flavor identitysecondary
- Emulsifyingsecondary
Every option, one card
Ranked| # | Substitute | Instead of Pecorino cheese |
|---|---|---|
| 1 | Parmesangrating | Same amount |
| 2 | Romanograting | Same amount |
| 3 | Asiagograting | Same amount |
| 4 | Manchegograting | Same amount |
| 5 | Aged Goudagrating | Same amount |
| 6 | Aged Cheddargrating | Same amount |
| 7 | Nutritional yeast + cashew creamvegan pasta | 2 tbsp + 1 tbsp per ¼ cup |
| 8 | Mozzarella (for melting applications)pizza | Same amount |
Parmesan
Salty, nutty, similar to Pecorino
Italian hard cheese with similar salty, nutty flavor and granular texture.
- Covers
- Fat & richness
- Salt
- Umami & savory depth
- Emulsifying
- Misses
- Aroma & flavor identity — not covered
- Best for
- grating, pasta, risotto, soups, salads
- Texture
- Hard, granular, similar to Pecorino
- Prep
- Grate finely for best results.
Very similar to Pecorino in texture and flavor. Slightly different taste but works well in most recipes.
Romano
Sharp, salty, similar to Pecorino
Italian hard cheese with sharp, salty flavor and granular texture.
- Covers
- Fat & richness
- Salt
- Umami & savory depth
- Aroma & flavor identity
- Emulsifying
- Best for
- grating, pasta, risotto, soups, when you want similar saltiness
- Texture
- Hard, granular, identical to Pecorino
- Prep
- Grate or shave as needed.
Very similar to Pecorino in flavor and texture. Both are made from sheep's milk.
Asiago
Nutty, mild, slightly sweet
Italian cheese with nutty, slightly sweet flavor and firm texture.
- Covers
- Fat & richness
- Umami & savory depth
- Emulsifying
- Misses
- Salt — not covered
- Aroma & flavor identity — not covered
- Best for
- grating, pasta, risotto, soups, when you want milder flavor
- Texture
- Firm, granular, similar to Pecorino
- Prep
- Grate or shave as needed.
Milder than Pecorino but similar texture. Good for those who find Pecorino too salty.
Manchego
Nutty, buttery, less salty than Pecorino
Spanish sheep's milk cheese with nutty, buttery flavor and firm texture.
- Covers
- Fat & richness
- Umami & savory depth
- Misses
- Salt — not covered
- Aroma & flavor identity — not covered
- Emulsifying — not covered
- Best for
- grating, pasta, risotto, when you want similar origin, cheese boards
- Texture
- Firm, similar to Pecorino
- Prep
- Grate or shave as needed.
Made from sheep's milk like Pecorino but has a more buttery, less salty flavor.
Aged Gouda
Nutty, sweet, caramel
Dutch cheese with nutty, caramel-like flavor and firm texture when aged.
- Covers
- Fat & richness
- Salt
- Umami & savory depth
- Emulsifying
- Misses
- Aroma & flavor identity — not covered
- Best for
- grating, pasta, risotto, when you want sweet notes, cheese boards
- Texture
- Firm, crystalline, similar to Pecorino
- Prep
- Best when aged 2+ years for similar texture.
Sweeter than Pecorino but similar texture. Look for aged varieties (2+ years).
Aged Cheddar
Sharp, tangy, nutty
English cheese with sharp, tangy flavor and firm texture when aged.
- Covers
- Fat & richness
- Salt
- Umami & savory depth
- Misses
- Aroma & flavor identity — not covered
- Emulsifying — not covered
- Best for
- grating, pasta, risotto, when you want sharp flavor, cooking
- Texture
- Firm, crumbly, similar to Pecorino
- Prep
- Best when aged 2+ years for similar texture.
More tangy than Pecorino but similar texture. Look for aged varieties (2+ years).
Nutritional yeast + cashew cream
Salty, umami, cheesy
Vegan alternative that mimics the salty, umami flavor of Pecorino.
- Covers
- Fat & richness
- Umami & savory depth
- Emulsifying
- Misses
- Salt — not covered
- Aroma & flavor identity — not covered
- Best for
- vegan pasta, vegan carbonara, vegan pesto, dairy-free cooking, toppings
- Texture
- Powdery when dry, creamy when mixed
- Prep
- Per ¼ cup of grated pecorino, use 2 tbsp nutritional yeast plus 1 tbsp cashew cream. Use the nutritional yeast alone where the cheese is grated over the top, and add the cashew cream where it needs to melt into a sauce.
Best vegan substitute for Pecorino. Nutritional yeast provides the salty, cheesy flavor while cashew cream adds richness.
Mozzarella (for melting applications)
Mild, milky
Mild Italian cheese that melts well, though much milder than Pecorino.
- Covers
- Fat & richness
- Misses
- Salt — not covered
- Umami & savory depth — not covered
- Aroma & flavor identity — not covered
- Emulsifying — not covered
- Best for
- pizza, pasta bakes, when you want mild flavor, melting applications
- Texture
- Soft, melts well
- Prep
- Add extra salt and herbs to boost flavor.
Much milder than Pecorino but melts beautifully. Add extra salt to compensate for mildness.
Questions
9 questionsWhat's the difference between Pecorino and Parmesan?
Pecorino is made from sheep's milk and has a sharper, saltier flavor, while Parmesan is made from cow's milk and has a more nutty, complex flavor. Both are hard, granular cheeses good for grating.
Can I use Parmesan instead of Pecorino?
Yes, Parmesan is an excellent substitute for Pecorino cheese. It has similar texture and salty flavor, though it may be slightly less sharp than Pecorino. Use a 1:1 ratio.
Is Pecorino the same as Romano?
Pecorino Romano is a type of Pecorino cheese. The term 'Pecorino' refers to any Italian cheese made from sheep's milk, while 'Pecorino Romano' is the specific variety most commonly found in stores.
What's the best substitute for Pecorino in carbonara?
Parmesan is the best substitute for Pecorino in carbonara. It has similar texture and salty flavor. For authentic carbonara, use Pecorino Romano, but Parmesan works well as a substitute.
Can I substitute mozzarella for Pecorino cheese?
Mozzarella can work as a substitute for Pecorino in melting applications like pizza or pasta bakes, but it's much milder. Add extra salt and herbs to compensate for the flavor difference.
What's a good vegan substitute for Pecorino cheese?
The best vegan substitute is nutritional yeast combined with cashew cream. Use 2 tablespoons nutritional yeast plus 1 tablespoon cashew cream for every ¼ cup of Pecorino.
How should I store Pecorino cheese?
Wrap Pecorino cheese in wax paper or cheese paper and store in the refrigerator. It can last for several weeks when properly stored. Avoid plastic wrap as it can cause the cheese to sweat.
Can I substitute cheddar for Pecorino cheese?
Aged cheddar (2+ years) can work as a substitute for Pecorino, especially for grating over pasta. It has a sharp, tangy flavor and firm texture similar to Pecorino.
What is the best substitute for pecorino?
Parmesan, grated, at the same weight. The two behave the same way in a pan and on a plate; the difference is that pecorino is made from sheep's milk and is noticeably saltier and sharper. Cut about ¼ tsp of the recipe's added salt per ounce of cheese you swap and taste before adding more. Romano and asiago are the next closest, and manchego works where the cheese is not melted.
Tips for substituting Pecorino cheese
7 tips- Pecorino is the traditional cheese for carbonara and cacio e pepe, where it is not a garnish but the body of the sauce.
- It is saltier than parmesan, so when a recipe is built around it, cut the added salt by about ¼ tsp per ounce of cheese and taste at the end.
- Grate it yourself. Pre-grated cheese is coated with anti-caking starch, which stops it melting into a smooth sauce.
- For a sauce, grate it fine and take the pan off the heat before it goes in - direct heat makes hard sheep's-milk cheese seize into strings.
- Substituting parmesan the other way round, into a recipe written for pecorino, gives a milder and nuttier dish; add a pinch of salt rather than more cheese.
- Wrapped in wax or cheese paper in the fridge, a piece keeps for weeks; the rind is worth saving for soup.
- For a dairy-free version, 2 tbsp nutritional yeast plus 1 tbsp finely ground cashews per ounce of cheese gets you savoury depth, though not the melt.