Dairy, Cheese | Vegetarian

Parmesan Romano Cheese

Bos taurus, Ovis aries Allergens: Milk
Parmesan Romano Cheese

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Italian
  • Seasonality Year-Round
  • Source Cow's Milk, Sheep's Milk

The Forktionary Angle

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Definition

A blend of two hard, salty Italian-style grating cheeses, typically Parmesan (cow's milk) and Pecorino Romano (sheep's milk), offering sharp, piquant flavor.

Sensory Profile

TasteSalty, sharp, piquant, umami, savory, pungent
TextureHard, granular, crumbly, dry
AromaPungent, nutty, fermented, aged cheese
AcidityMedium

Technical Metrics

Nutrition Facts

Per 10g (approx 1 tbsp grated)
Calories400 kcal
Total Fat30 g
Saturated Fat20 g
Trans Fat0 g
Cholesterol100 mg
Protein35 g
Total Carbohydrate2 g
Dietary Fiber0 g
Total Sugars0 g
Calcium1000 mg
Iron0.5 mg
Potassium90 mg

Chef’s Secret

The rinds of Parmesan and Romano cheese are packed with umami and can be added to soups, stews, or pasta sauces during cooking to deepen their flavor, then removed before serving.

Substitutions

Best Match

Grana Padano

1:1

Similar hard, granular texture and savory flavor, but slightly milder than Parmesan.

Asiago (aged)

1:1

Offers a sharp, nutty flavor and firm texture, good for grating.

Nutritional Yeast

Variable

Vegan alternative for a savory, cheesy flavor, but lacks texture.

Hard Aged Cheddar

1:1

Buying Guide

For best flavor, buy in a wedge and grate fresh. Check for "Parmigiano-Reggiano" or "Pecorino Romano DOP" for authenticity.

Flavor Pairings

Pasta risotto soups salads bread red wine balsamic vinegar.