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| Difference Between Parmesan, Romano, and Asiago Cheese |
Cheese undoubtedly has the ability to elevate any dish. However, preferences vary as some people favor cheese with sharper, saltier profiles, while others lean towards mild, soft types that offer a melting sensation. Although many can distinguish between cheese varieties like cheddar and Swiss, some types prove to be less recognizable.
Difference Between Parmesan, Romano, and Asiago Cheese
Take Asiago, Romano, and Parmesan as examples. Despite sharing their Italian origins, each cheese is crafted differently and boasts a unique taste. Yet, it's not uncommon to mix them up.
To help differentiate them, here are some pointers for your next encounter with a cheese board:
Asiago Cheese
Chef Marc Bauer from the International Culinary Center® tells us Asiago is produced in Italy's Vicenza and Trento regions using cow's milk—either unpasteurized or commercially pasteurized—resulting in a mild flavor.
Asiago varies in form, from hard to semi-soft, influenced by its production method and aging duration. Unlike the drier Parmesan or Pecorino Romano, Asiago retains quite a bit of moisture. It works wonders melted atop crusty bread or enhancing vegetables with a delicious cheesy layer.
Pecorino Romano Cheese
According to Bauer, Pecorino Romano comes from Italy's Lazio, Sardinia, and Tuscany regions. Romano stands out due to its production with unpasteurized sheep's milk (pecora means sheep in Italian), imparting a sharper taste.
Hard, dry, and salty, Pecorino Romano frequently appears grated on pasta or mixed into meatballs rather than eaten alone. To counterbalance its salty edge, it's often combined with milder cheeses like Parmesan.
Bauer explains Pecorino Romano is "cooked pressed," involving heating during bacterial inoculation to precipitate curd. This technique also generates other hard cheeses like Parmesan, Swiss, Comte, and Manchego.
Its pronounced salty flavor intensifies with aging. As Bauer notes, Pecorino Romano cheeses generally age between 8-12 months; longer aging yields stronger flavors.
Parmigiano Reggiano (Parmesan)
Venture north in Italy to Emilia-Romagna and Lombardy regions where Parmigiano Reggiano originated. Parmesan undergoes a similar "cooked pressed" process as Pecorino Romano, creating a hard cheese with a robust rind.
Though visually similar when grated over pasta, Parmesan offers a milder taste due to its unpasteurized cow's milk rather than sheep's milk.
With a slightly higher fat content—32 percent compared to Pecorino Romano's 29 percent—and typically aged from 12-24 months, Parmesan provides an exquisite yet subtle enhancement to dishes when served. Bauer notes it can be aged for up to four years, further enhancing those delightful tones.
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