There room times once you may come throughout a recipe that looks delicious however calls because that an ingredient that you might not have actually on hand or in your fridge. It"s possible it may be difficult to uncover at the supermarket, or maybe you don"t want to do an extra trek to a specialty store, or far better yet, leave your house and also you"re wondering if substituting will certainly work. For instance, Pecorino Romano is an aged, hard, braided cheese that has actually a slight nutty flavor, however if girlfriend don"t have it on hand, you might be curious around what to below in.

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Pecorino Romano is a cheese the is made in specific regions in Italy and has a DOP, or protected Designation the Origin, that have to follow certain European Union standards and also requirements in stimulate to it is in considered and also called Pecorino Romano, follow to an article in Cookist. Pecorino Romano cheese is do from sheep"s milk, providing it a trickster and more pungent flavor than cow"s milk-based cheeses, such together Parmigiano Reggiano, according to Cook"s Illustrated.

Substituting Pecorino Romano cheese for one more hard, age cheese can be done.

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Parmigiano Reggiano, or Parmesan, likewise made in Italy, is frequently a substitute. Yet it"s essential to keep in mind that to be called Parmigiano Reggiano, it must accomplish several criteria, including how long it"s aged, conversely, those make in the United states don"t have the very same requirements, according to Bon Appetit. This regularly results in various flavors, taste, and texture since the aging process is shorter, according to an short article in Cookist. 


One of the an essential differences is the lot of salt between these 2 cheeses. As noted in the short article in Bon Appetit, "Its saltiness deserve to overwhelm pasta dishes with breakable sauces, therefore if you"re making use of Pecorino in a recipe the calls for Parmesan, make sure to dial ago on the kosher salt."

Another cheese to use as a substitute because that Pecorino Romano is Piave, which is made v cow"s milk and similar to Parmesan. The main distinction is, it"s age for around a year rather of the typical 18-36 months because that Parmesan, follow to Bon Appetit. "It"s a tad sweeter 보다 Parmesan, and noticeably creamier. Yet it"s still hard sufficient to grate into sauces and on height of roasted vegetables, toasts, and pastas," says Bon Appetit.