Out of Parmesan, one case
Can you substitute Romano cheese for Parmesan?
4 options, ranked, with the exact amount
Use Romano
Same amount as the Parmesan
Yes, you can substitute Romano cheese for Parmesan using a 1:1 ratio, but Romano is saltier and sharper. When substituting Romano for Parmesan, reduce salt in your recipe. When substituting Parmesan for Romano, add a pinch of salt.
- The tweak —
- Reduce salt in your recipe by about ¼ teaspoon per cup of cheese. Grate finely for best results.
- Best for —
- pasta dishes
One casethe full Romano cheese card
Every option, one card
Ranked| # | Substitute | Instead of Parmesan |
|---|---|---|
| 1 | Romanopasta dishes | Same amount |
| 2 | Asiagopasta | Same amount |
| 3 | Grana Padanopasta | Same amount |
| 4 | Pecorino Romanoauthentic Italian dishes | Same amount |
Romano
Sharp, salty, more intense than Parmesan
Italian hard cheese made from sheep's milk with sharp, salty flavor
- Best for
- pasta dishes, risotto, soups, salads, grating over dishes, when you want sharper flavor
- Texture
- Hard, granular, similar to Parmesan
- Prep
- Reduce salt in your recipe by about ¼ teaspoon per cup of cheese. Grate finely for best results.
Romano is saltier and sharper than Parmesan. Reduce salt in your recipe by about ¼ teaspoon per cup of cheese. Works well in most recipes.
Asiago
Nutty, balanced between Parmesan and Romano
Italian hard cheese with nutty flavor, good middle ground between Parmesan and Romano
- Best for
- pasta, risotto, soups, grating, when you want balanced flavor
- Texture
- Hard, granular, similar to both
- Prep
- Adjust salt as needed based on your preference.
Good middle ground between Parmesan and Romano. Less salty than Romano but more flavorful than basic Parmesan.
Grana Padano
Nutty, slightly different from Parmesan
Italian hard cheese similar to Parmesan but with slightly different flavor profile
- Best for
- pasta, risotto, soups, grating, Italian cooking
- Texture
- Hard, granular, similar to both
- Prep
- Adjust salt as needed.
Similar to Parmesan but with its own distinct flavor. Good alternative when you want something different from both Parmesan and Romano.
Pecorino Romano
Sharp, salty, authentic Romano flavor
The authentic Romano cheese, made from sheep's milk with sharp, salty flavor
- Best for
- authentic Italian dishes, when you want the real Romano flavor, traditional cooking
- Texture
- Hard, granular, identical to Romano
- Prep
- Reduce salt in your recipe since it's very salty.
This is the actual Romano cheese. Use when you want authentic Romano flavor instead of Parmesan.
Parmesan for Romano
Nutty, complex, less salty than Romano
Italian hard cheese made from cow's milk with nutty, complex flavor
- Amount
- Same amount
- Best for
- pasta dishes, risotto, soups, salads, grating over dishes, when you want milder flavor
- Texture
- Hard, granular, similar to Romano
- Prep
- Add a pinch of salt to match Romano's saltiness. Grate finely for best results.
Parmesan is milder and less salty than Romano. Add a pinch of salt to match Romano's saltiness. Works well in most recipes.
How it behaves in this recipe
Romano and Parmesan are both Italian hard cheeses that are often used interchangeably, but they have distinct differences. Romano is made from sheep's milk and is saltier and sharper, while Parmesan is made from cow's milk and has a more nutty, complex flavor. Both work well in similar recipes, but the substitution requires adjusting salt levels.
Tips for substituting Parmesan
8 tips- When substituting Romano for Parmesan, reduce salt in your recipe by about ¼ teaspoon per cup of cheese
- When substituting Parmesan for Romano, add a pinch of salt to match Romano's saltiness
- Both cheeses melt similarly, so they work well in the same types of recipes
- For the best flavor, use freshly grated cheese rather than pre-shredded
- Both cheeses work well in pasta, risotto, soups, and salads
- Store both cheeses the same way - wrapped in wax paper in the refrigerator
- Both cheeses can be used for grating over dishes as a finishing touch
- For authentic Italian flavor, use the cheese that's traditional for the specific dish
Notes on Parmesan
- For a budget option, use a combination of Romano and a milder hard cheese
- For a unique twist, try aged cheddar or aged Gruyère
- For a vegan alternative, use nutritional yeast with salt
- For a milder option, use Asiago or Grana Padano
- For extra richness, use a combination of both cheeses
Questions
5 questionsWhat's the main difference between Romano and Parmesan cheese?
The main differences are: Romano is made from sheep's milk and is saltier and sharper, while Parmesan is made from cow's milk and has a more nutty, complex flavor. Romano is also typically less expensive than authentic Parmigiano-Reggiano.
Can I use Romano instead of Parmesan in any recipe?
Yes, you can use Romano instead of Parmesan in most recipes, but you'll need to reduce the salt in your recipe since Romano is saltier. The flavor will be sharper and more intense than Parmesan.
Is Romano cheese cheaper than Parmesan?
Yes, Romano cheese is typically less expensive than authentic Parmigiano-Reggiano. However, the price difference depends on the brand and quality. Both are generally more expensive than basic hard cheeses.
Which cheese is better for pasta - Romano or Parmesan?
Both work well for pasta, but it depends on your preference. Romano gives a sharper, saltier flavor, while Parmesan offers a more nutty, complex taste. Many Italian recipes traditionally use Romano, while others use Parmesan.
Can I mix Romano and Parmesan together?
Yes, mixing Romano and Parmesan together is a great way to get the best of both worlds. You'll get the sharpness of Romano and the nutty complexity of Parmesan. Try a 50/50 mix or adjust the ratio to your taste.