When can I not substitute Romano for Parmesan?
I noticed that good Romano costs 1/3 as much as good Parmesan.
I know that Romano is aged much less than Parmesan is and that accounts for the difference in cost. However, the flavors of the two are very similar to me.
In what situations would it be important to use only Parmesan instead of substituting cheaper Romano cheese?
Best Answer
It's a different flavor. Romano is sharper, more grassy; parmesan is nuttier and sweeter. I actually prefer romano where I have a lot of other strong flavors. If there's other sharp flavors in a dish, such as olives, chili pepper, or capers (e.g., puttanesca), I'll go with romano which seems to stand up better to the robust flavors. For something with a more subtle flavor such as a ragu bolognese, butter or cream-based sauces, risotto, etc. I feel that a good parmeggiano reggiano can stand up to the other flavors in the dish without overwhelming them.
If cost is your main concern, I've had some parms from Argentina that are actually pretty good. Reggiano is definitely better, but depending on what you're using it for, it might be an option. I wouldn't use it in something like a risotto or fettuchine alfredo where it plays a key role in the dish, but if you're just grating it on top it will work fine. An in-between option is Grana Padano, which is advertised as a "budget" substitute for reggiano. In my experience, it's pretty good, but where I live it's only a little cheaper.
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Can you use Romano instead of Parmesan?
THE BOTTOM LINE: You can substitute Pecorino Romano for Parmesan, but use one-third less than the recipe calls for to keep the salt level and flavor in line.Which is better Parmesan or Romano?
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. What is this? Pecorino Toscano and Pecorino Sardo are a bit less salty than Pecorino Romano and are great for eating alone or on a sandwich.Which cheese I can use instead of Parmesan cheese?
Pecorino Romano This is the cheese that most people will reach for when Parmesan isn't in the cards. Pecorino's base flavor and texture are similar to Parmesan's, but it has a couple key differences. Pecorino is made from sheep's milk, which contains more fat than cow's milk.Is Pecorino Romano close to Parmesan?
Pecorino, and it's most famous family member, Pecorino Romano, is also a hard, salty cheese. At first glance, Pecorino may seem similar to Parmesan, but it's far from identical. Pecorino Romano is made from sheep's cheese, which gives it a more grassy and earthy flavor. Pecorino is also typically younger than Parmesan.you are using the WRONG PARMESAN CHEESE
More answers regarding when can I not substitute Romano for Parmesan?
Answer 2
IMHO, Pecorino Romano tastes very different from Parmesan. It is a lot saltier. Parmesan's flavor is also more subtle and the notes duller.
However, having said that I'm having a hard time thinking about when it is not ok to substitute Romano for Parmesan. It is an interesting question, but I don't think it has a definitive answer. I think it comes down to a matter of taste.
Maybe one situation is if the dish is already salted, you may just want to use Parmesan so that you're essentially adding the Parmesan flavor without adding saltiness.
Answer 3
I just made Lasagna Besciamella - a melt in your mouth recipe that I’ve used before, However, this time I used a combination of Parmesan and Romano instead of parmigiana-reggiano, and the Romano dominated the dish; it tasted strong, it was not good; even left an aftertaste! An expensive mistake!
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