Romano cheese substitutes
Romano cheese substitutes — 6 options, ranked, with the exact amount
Use Parmesan
Same amount as the Romano cheese
Italian hard cheese with similar salty, nutty flavor and granular texture.
The best substitutes for Romano cheese are Parmesan, Pecorino Romano, or Asiago, depending on the recipe and desired flavor profile.
- The tweak —
- Grate finely for best results.
- Best for —
- grating
Updated 19 Aug 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of Romano cheese |
|---|---|---|
| 1 | Parmesangrating | Same amount |
| 2 | Pecorino Romanoauthentic Italian dishes | Same amount |
| 3 | Asiagograting | Same amount |
| 4 | Manchegograting | Same amount |
| 5 | Aged Goudagrating | Same amount |
| 6 | Aged Cheddargrating | Same amount |
Parmesan
Salty, nutty, similar to Romano
Italian hard cheese with similar salty, nutty flavor and granular texture.
- Best for
- grating, pasta, risotto, soups, salads
- Texture
- Hard, granular, similar to Romano
- Prep
- Grate finely for best results.
Very similar to Romano in texture and flavor. Slightly different taste but works well in most recipes.
Pecorino Romano
Sharp, salty, tangy
The original Romano cheese, made from sheep's milk with sharp, salty flavor.
- Best for
- authentic Italian dishes, pasta, risotto, when you want exact flavor match
- Texture
- Hard, granular, identical to Romano
- Prep
- This is the authentic Romano cheese.
This is actually the original Romano cheese. Identical flavor and texture.
Asiago
Nutty, mild, slightly sweet
Italian cheese with nutty, slightly sweet flavor and firm texture.
- Best for
- grating, pasta, risotto, soups, when you want milder flavor
- Texture
- Firm, granular, similar to Romano
- Prep
- Grate or shave as needed.
Milder than Romano but similar texture. Good for those who find Romano too salty.
Manchego
Nutty, buttery, less salty than Romano
Spanish sheep's milk cheese with nutty, buttery flavor and firm texture.
- Best for
- grating, pasta, risotto, when you want similar origin
- Texture
- Firm, similar to Romano
- Prep
- Grate or shave as needed.
Made from sheep's milk like Romano 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.
- Best for
- grating, pasta, risotto, when you want sweet notes
- Texture
- Firm, crystalline, similar to Romano
- Prep
- Best when aged 2+ years for similar texture.
Sweeter than Romano 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.
- Best for
- grating, pasta, risotto, when you want sharp flavor
- Texture
- Firm, crumbly, similar to Romano
- Prep
- Best when aged 2+ years for similar texture.
More tangy than Romano but similar texture. Look for aged varieties (2+ years).
Questions
4 questionsWhat's the difference between Romano and Parmesan?
Romano 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 Romano?
Yes, Parmesan is an excellent substitute for Romano cheese. It has similar texture and salty flavor, though it may be slightly less sharp than Romano.
Is Romano cheese the same as Pecorino Romano?
Yes, Pecorino Romano is the authentic Romano cheese. The term 'Romano' is often used generically, but true Romano cheese is Pecorino Romano, made from sheep's milk in Italy.
How should I store Romano cheese?
Wrap 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.
Tips for substituting Romano cheese
8 tips- Romano cheese is essential for authentic Italian pasta dishes
- It has a sharp, salty flavor that adds depth to recipes
- Good for grating over pasta, risotto, and soups
- Can be used in place of Parmesan in most recipes
- Store in the refrigerator wrapped in wax paper
- Grate fresh for the best flavor and texture
- Works well in breadcrumbs for coating meats
- Adds saltiness to dishes, so adjust other seasonings accordingly