Out of Pecorino cheese, one case
Pecorino cheese substitute: top 5 alternatives ranked
5 options, ranked, with the exact amount
Use Parmesan cheese
Same amount by weight as the Pecorino cheese
The best substitute for Pecorino cheese is Parmesan cheese, followed by Romano cheese, Asiago, Manchego, and aged cheddar. Each has its own strengths depending on your specific cooking needs.
- The tweak —
- Grate fresh for best results.
- Best for —
- pasta dishes
One casethe full Pecorino cheese card
Every option, one card
Ranked| # | Substitute | Instead of Pecorino cheese |
|---|---|---|
| 1 | Parmesan cheesepasta dishes | Same amount by weight |
| 2 | Romano cheeseauthentic Italian dishes | Same amount by weight |
| 3 | Asiago cheesepasta dishes | Same amount by weight |
| 4 | Manchego cheesecheese boards | Same amount by weight |
| 5 | Aged Cheddarbaked pasta and gratins | Same amount by weight |
Parmesan cheese
Salty, nutty, similar to Pecorino
The #1 substitute for Pecorino cheese. Has similar salty, nutty flavor and granular texture.
- Best for
- pasta dishes, risotto, soups, grating over dishes, most cooking applications
- Texture
- Hard, granular, good for grating
- Prep
- Grate fresh for best results.
Parmesan is the most versatile substitute for Pecorino. It has similar texture and salty flavor, though it's slightly less sharp than Pecorino.
Romano cheese
Sharp, salty, a little milder than Pecorino when made from cow's milk
The #2 substitute for Pecorino cheese. Very similar to Pecorino Romano with sharp, salty flavor.
- Best for
- authentic Italian dishes, when you want the closest flavor, traditional cooking, grating over dishes
- Texture
- Hard, granular, very close to Pecorino
- Prep
- Use exactly like Pecorino - grate fresh over dishes.
Check the label. Domestic Romano is usually cow's milk: close in style but milder, so taste before adding salt. Only cheese labeled Pecorino Romano is the sheep's milk original.
Asiago cheese
Nutty, mild, less salty than Pecorino
The #3 substitute for Pecorino cheese. Italian cheese with nutty flavor, slightly milder than Pecorino.
- Best for
- pasta dishes, risotto, soups, when you want milder flavor, grating over dishes
- Texture
- Firm, granular, good for grating
- Prep
- Add extra salt to compensate for milder flavor.
Asiago is milder than Pecorino but works well in most dishes. Good for those who find Pecorino too salty.
Manchego cheese
Nutty, buttery, less salty than Pecorino
The #4 substitute for Pecorino cheese. Spanish sheep's milk cheese with nutty, buttery flavor.
- Best for
- cheese boards, pasta dishes, risotto, when you want similar origin (sheep's milk), grating over dishes
- Texture
- Firm, similar to Pecorino
- Prep
- Add extra salt if needed.
Made from sheep's milk like Pecorino but has a more buttery, less salty flavor. Closest to Pecorino on a cheese board. Keep it out of carbonara and cacio e pepe, where it turns the sauce oily or stringy.
Aged Cheddar
Sharp, tangy, nutty
The #5 substitute for Pecorino cheese. English cheese with sharp, tangy flavor and firm texture when aged.
- Best for
- baked pasta and gratins, meatballs and fillings, 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, and it melts oilier, so it suits baked and mixed-in dishes better than a finishing grate over pasta. Not for carbonara, cacio e pepe or pesto. Look for aged varieties (2+ years) for best results.
Tips for substituting Pecorino cheese
10 tips- Parmesan is the most versatile substitute for Pecorino in most cooking applications
- Romano cheese is the closest match to Pecorino Romano in flavor and texture
- Asiago is a good choice for those who find Pecorino too salty
- Manchego provides a similar sheep's milk origin but with different flavor notes
- Aged cheddar works where the cheese is baked or mixed in, but has a different flavor profile
- Always grate cheese fresh for the best flavor and texture
- Store hard cheeses wrapped in wax paper or cheese paper in the refrigerator
- For authentic Italian dishes, Pecorino is preferred over substitutes
- Consider the specific dish when choosing a substitute - some work better than others
- Don't be afraid to experiment with different substitutes to find your preferred taste
Questions
6 questionsWhat's the best overall substitute for Pecorino cheese?
Parmesan cheese is the best overall substitute for Pecorino cheese. It has similar texture and salty flavor, works well in most cooking applications, and is widely available.
Which substitute is closest to Pecorino Romano?
Romano cheese is the closest in bite. Pecorino Romano is the Italian sheep's milk cheese; cheese sold simply as Romano in the US is the same style of hard, salty grating cheese, usually made from cow's milk and a little milder. It grates the same way and swaps 1:1 by weight.
What's the best substitute for someone who finds Pecorino too salty?
Asiago cheese is the best substitute for someone who finds Pecorino too salty. It has a milder flavor while still providing the nutty, cheesy taste you want.
Can I use any of these substitutes in carbonara?
Not all of them. Parmesan and Romano are the best choices: they melt into the sauce the way Pecorino does. Aged Asiago is less dependable, because a younger wedge can turn stringy. Keep Manchego and aged cheddar out of carbonara; they melt softer and oilier and turn the sauce greasy or stringy.
Which substitute is best for grating over pasta?
Parmesan and Romano are the most traditional choices, and aged Asiago also grates well over pasta. Manchego works when it is well aged. Aged cheddar is better baked or mixed into a dish than grated over a finished pasta.
Are there any vegan substitutes for Pecorino cheese?
Yes, nutritional yeast combined with cashew cream is the best vegan substitute for Pecorino cheese. Use 2 tablespoons nutritional yeast plus 1 tablespoon cashew cream for every ¼ cup of Pecorino. Add salt to taste, because nutritional yeast has almost none.