Out of Pecorino Romano cheese, one case
Pecorino Romano cheese substitute
6 options, ranked, with the exact amount
Use Parmesan cheese
Same amount by weight as the Pecorino Romano cheese
The best substitute for Pecorino Romano cheese is Parmesan cheese. Use a 1:1 ratio and grate it fresh for the most authentic flavor. Romano cheese also works well as it's very similar to Pecorino Romano.
- 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 Romano 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 Goudacheese boards | Same amount by weight |
| 6 | Aged Cheddarbaked dishes | Same amount by weight |
Parmesan cheese
Salty, nutty, similar to Pecorino Romano
The most popular substitute for Pecorino Romano. Has similar salty, nutty flavor and granular texture.
- Best for
- pasta dishes, risotto, soups, when you want similar flavor, grating over dishes
- Texture
- Hard, granular, good for grating
- Prep
- Grate fresh for best results.
Parmesan is slightly less salty than Pecorino Romano, so you may want to add a pinch more salt to your dish.
Romano cheese
Sharp, salty, a little milder than Pecorino Romano when made from cow's milk
The same style of hard, salty grating cheese. In the US, cheese labeled plain Romano is usually made from cow's milk and is milder than Pecorino Romano.
- Best for
- authentic Italian dishes, when you want the closest flavor, traditional cooking, grating over dishes
- Texture
- Hard, granular, very close to Pecorino Romano
- Prep
- Use exactly like Pecorino Romano - 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 Romano
Italian cheese with nutty flavor, slightly milder than Pecorino Romano but works well in most dishes.
- 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 Romano, so you may need to add extra salt to your dish.
Manchego cheese
Nutty, buttery, less salty than Pecorino Romano
Spanish sheep's milk cheese with nutty, buttery flavor. Good substitute for Pecorino Romano.
- Best for
- cheese boards, pasta dishes, risotto, when you want similar origin (sheep's milk), grating over dishes
- Texture
- Firm, similar to Pecorino Romano
- Prep
- Add extra salt if needed.
Made from sheep's milk like Pecorino Romano but has a more buttery, less salty flavor. Closest to Pecorino Romano on a cheese board. Keep it out of carbonara and cacio e pepe, where it turns the sauce oily or stringy.
Aged Gouda
Nutty, sweet, caramel
Dutch cheese with nutty, caramel-like flavor and firm texture when aged.
- Best for
- cheese boards, risotto, roasted vegetables, when you want sweet notes
- Texture
- Firm, crystalline, similar to Pecorino Romano
- Prep
- Best when aged 2+ years for similar texture.
Sweeter than Pecorino Romano but similar texture. Look for aged varieties (2+ years). Keep it out of carbonara, cacio e pepe and pesto, where the sweetness is obvious.
Aged Cheddar
Sharp, tangy, nutty
English cheese with sharp, tangy flavor and firm texture when aged.
- Best for
- baked dishes, gratins and baked pasta, when you want sharp flavor, meatballs and fillings, cooking
- Texture
- Firm, crumbly, similar to Pecorino Romano
- Prep
- Best when aged 2+ years for similar texture.
More tangy than Pecorino Romano, and it melts oilier, so it suits baked dishes better than a finishing grate over pasta. Not for carbonara, cacio e pepe or pesto. Look for aged varieties (2+ years).
Tips for substituting Pecorino Romano cheese
10 tips- Pecorino Romano is the most traditional choice for authentic Italian dishes
- Always grate the cheese fresh - pre-grated cheese loses flavor and doesn't melt as well
- Pecorino Romano has a sharp, salty flavor that adds depth to recipes
- Good for grating over pasta, risotto, and soups as a finishing touch
- Can be used in place of Parmesan in most recipes, but is saltier
- Store in the refrigerator wrapped in wax paper or cheese paper
- Grate fresh for the best flavor and texture - pre-grated loses flavor quickly
- Works well in breadcrumbs for coating meats and vegetables
- Pecorino Romano adds saltiness to dishes, so a milder substitute such as Parmesan usually needs a pinch more salt; taste at the end
- For authentic carbonara, Pecorino Romano is traditional and provides the authentic flavor
Questions
6 questionsWhat's the difference between Pecorino Romano and regular Pecorino?
Pecorino Romano is a specific type of Pecorino cheese that's the most commonly found variety in stores. The term 'Pecorino' refers to any Italian cheese made from sheep's milk, while 'Pecorino Romano' is the specific variety most commonly used in cooking.
Can I use Parmesan instead of Pecorino Romano?
Yes, Parmesan is an excellent substitute for Pecorino Romano cheese. It has similar texture and salty flavor, though it may be slightly less sharp than Pecorino Romano. Use a 1:1 ratio.
Is Romano cheese the same as Pecorino Romano?
Not always. Pecorino Romano is the Italian sheep's milk cheese. Cheese sold simply as Romano in the US is usually made from cow's milk and is milder, though it grates the same way and swaps 1:1.
What's the best substitute for Pecorino Romano in carbonara?
Parmesan is the best substitute for Pecorino Romano in carbonara. It has similar texture and salty flavor. For authentic carbonara, use Pecorino Romano, but Parmesan works well as a substitute.
Can I use Asiago instead of Pecorino Romano?
Yes, Asiago can work as a substitute for Pecorino Romano, but it's milder in flavor. You may need to add extra salt to compensate for the milder taste.
How should I store Pecorino Romano cheese?
Wrap Pecorino Romano 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.