If you’re trying to decide which cheese to grate on your spaghetti, Parmesan, Romano, and Asiago cheese can all look incredibly similar. So, we’ve broken down the differences among these three types of Italian cheese.
Getting to know Italian cheese
Getting to know Italian cheeseLike wine in France and beer in Germany, cheese in Italy follows incredibly specific rules and restrictions. From the cheese making process, to who can product it, to the region it can be made in, each cheese is held to an incredibly high standard.
The unfortunate thing, particularly here in the States, is that we have lost much of the appreciation of that careful art of Italian cheese.
Maybe it was due to the initial difficulty and expense of importing quality cheese that caused American cheese-makers to start imitating and adapting those much-loved cheeses to what they could create in the New World. But, for whatever reason, our cheese industry has us believing that Parmesan and Romano are authentic Italian cheeses, and that they should come pre-grated out of a plastic container.
Now that we have that out of the way, let’s get started.
If you are ready to really experience some mind blowing cheeses, clear your mind and forget everything you thought you knew about the cheese you might reach for to sprinkle on your spaghetti.
Pecorino Romano: Sharp and Robust
Instead of thinking Romano, think Pecorino.
Pecorino Romano is a sheep’s milk cheese (‘pecora‘ is the Italian word for sheep) that is typically aged for 8 months to 1 year.
It is not specific to a particular region, so you will find differences in Pecorino depending on the region it comes from (for example, Pecorino Toscano is from Tuscany and Pecorino Sardo is from Sardinia). While it is not regionally specific, Pecorino is most commonly found in central and southern Italy.
Pecorino Romano has a bit of a sharper and saltier taste than Parmesan, making it excellent for grating on pasta, soup, or salad. Its flavor also stands out nicely in a pesto.
Pecorino Toscano and Pecorino Sardo are a bit less salty than Pecorino Romano and are great for eating alone or on a sandwich.
Parmigiano Reggiano: Subtle and Dry
Instead of thinking Parmesan, think Parmigiano Reggiano.
All Permigiano Reggiano is Parmesan, but not all Parmesan is Parmigiano Reggiano.
Confused?
Parmigiano Reggiano is made in the regions of Parma or Reggio Emilia in the north of Italy. It is a cow’s milk cheese, and in these regions it is under extremely strict regulations. (We’re talking cheese-makers with a minimum of 10 years of apprenticeships and only copper kettles used to heat the milk.)
In the European Union, it is illegal to call any cheese Parmesan that is not Parmigiano Reggiano, since Parmesan is the translation of Parmigiano.
In the States and other parts of the world, however, it is legal to use the term Parmesan for any cheese that is similar to Parmigiano Reggiano.
Parmigiano Reggiano is a rich, nutty cheese with a flaky texture. This hard cheese that has been aged 1-2 years.
It is perfect for using in pasta and risotto, but will give any dish a wonderful burst of flavor. It is heavenly when baked into French cheese puffs.
Asiago: Nutty and Creamy
Asiago is cow’s milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and can vary in flavor depending on its aging.
Fresh Asiago cheese (Asiago Pressato) is semi-soft and mild flavored. Aged Asiago (Asiago D’Allevo) falls in categories of aging at 2 months, 3 months, and at least 9 months. The longer it is aged, the more firm, dry, and sharp it will be.
Asiago cheese has a very sweet and nutty flavor. It is wonderful for eating alone, particularly the younger Asiagos.
Aged Asiago has a more intense, nutty flavor that is tasty grated on pasta and salad. It also works wonderfully in a lightly flavored risotto.
How To Choose Authentic Cheese
If you truly want to experience the amazing flavor of these Italian cheeses here are few tips to choosing your cheese:
1. Shape: ALWAYS choose cheese that is in a wedge. The cheese will be fresher and grating it yourself releases incredible aromas.
2. Stamp of Approval: Look for cheeses that have stamped rinds or seals printed on their label. These marks are usually the sign that the cheese has been approved to meet some quality standard. (Remember how strict the Italians are about their cheese!)
3. Location: Look for regional names. That way you know your cheese is actually coming from Italy and probably from a trusted region.
4. Age: If you are unsure of the flavor, remember to look for how long the cheese has been aged. No aging will be the most mild and creamy. Aging for a year (or more) will produce a hard and sharp cheese.
Do you have a favorite Italian cheese? We’d love to hear about it!
If you liked this recipe, here are some similar dishes you may enjoy!
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- Risotto alla Zucca (Winter Squash Risotto)
- Penne all’Arrabbiata (Spicy Penne) with NEW Lewis Station Sangiovese
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I prefer Romano over Parmesan. I always have. I think it has a better, cheesier, taste.
I enjoyed your article about cheese I have made it myself. I have found myself allergic to milk and was wondering if you might suggest a substitute? I find giving up cheese very difficult.
Hi Margaret, We’re not too familiar with making dairy free cheese. But, I have seen recipes for a dairy free (or vegan) Parmesan cheese substitute using cashews and nutritional yeast. You’ll have to find a recipe and give it a try!
what about grand padano cheese! it in this category and very much like Parmesan another great cheese,thanks for the info.
Hi Rudy, You are correct! Grana Padano is a hard, cow’s milk cheese from Italy that is very similar to Parmigiano Reggiano. Grana Padano is a bit more mild because it has less aging time than Parmigiano Reggiano. The biggest difference for these two similar cheeses is the region in which they are made. Parmigiano Reggiano is from Parma (and Modena and Reggio Emilia), while Grana Padano is from the Po River Valley (Lombardy, Piedmont, Trentino, and Veneto). The cheeses taste slightly different due to the grasses the cows eat.
I am an older “newbie” in the cheese world and found your breakdown of the different types of cheese very enjoyable! Thank you! I am wondering , what is the best way to store the cheese at home?
Hi Keith! Glad you enjoyed our breakdown! These hard cheeses tend to store really well in the refrigerator. We typically wrap them in plastic wrap and put that into a zip-lock bag. We keep it near the back of the freezer and they keep easily for a month or more.
The best way I’ve found to store an open wedge of cheese is first to wrap in wax paper, then place in a zip-top bag. Cheese needs to breath a bit, otherwise it can go from pleasant to funky in a small amount of time. America’s Test Kitchen also recommends this way of storage. Happy eating!
Thanks for the tip Ashley!
Nothing beats Asiago in alfredo. Nothing. I got one of those fancy graters, and in salads, on pasta or anything that needs a blessing of cheese – Asiago is my favorite.
Love the article, Right now I’m using BelGioioso Aged (12) Mo, Asiago . Mostly I like to eat it as is, in slices, it’s a strong cheese, Very aromatic, nutty with a bite, My other all time Favorite cheese is Auricchio Cheese, I can eat it by the pound if left to my own devise. Certainly the King of Cheeses, But for my Pasta it’s Parmesano Riggiano, What can I say I just love cheese.
We love cheese too! The BelGioioso Asiago is quite tasty! So glad you enjoyed the article!
BelGioioso Asiago is the best. Great article and so nice to find people that love cheese as much as I do!
Thanks for another fantastic post. Where else could anyone get that type of info in such a perfect manner of writing? I’ve a presentation subsequent week, and I am on the look for such info.
Glad you enjoyed the info!
Now that I have one of those restaurant style cheese graters, I put slices of all 4 of the above mentioned cheeses with a garlic clove or 2 in it and grind it all over my pasta. It’s amazing! 🙂
That sounds so tasty!
Just tried assagio for the 1st time…sooooo delicious!
Thank you! I’ve often wondered about these differences, and was very glad to learn about the young vs. aged Asiago. I have to say, I usually prefer Romano — Parmesan has a bit of a bitter aftertaste to me. Either that, or I just haven’t had a great one. Again, I appreciate the info!
You are welcome Suzi! Glad you found the info helpful!
Just scored.980kg of dream Asiago
at a local store packaged as ‘ cheese’
as devotee of the fermented curd took
a chance.
First slice off the nose confirmed my
suspicions, dry a slight crumble, and
lit the taste buds on fire.
A good Asiago is something wonderful!
Thx for the info! Last night I made Romano/Black pepper spaghetti and the sauce would not stay creamy unless it was piping hot. It tasted wonderful, but it clumped together as it started to cool. And cleaning the pot and dishes was a nightmare!!! So next time I will substitute the Romano with Asiago,
Some of those hard cheeses can be a bit tricky to get to melt. We have found that slowly adding the grated cheese to the hot dish helps with the melting. We hope your dish works better with Asiago!
I love Locatelli cheese. I think its a sheep milk cheese. Very close to Pecorino.. lol, I love them all….
That’s one we haven’t heard of. We’ll have to keep an eye out for it! Thanks!
All three are delicious but asiago is my favorite.
My preference for most things is Romano, but I love Asiago on the crust of a pizza.
Ooh, we will have to try Asiago on our next pizza. That sounds delicious!