What Makes Pecorino Cheese Different From Parmesan?

“I’m organizing a cheese tasting event for my local foodie group. One of our members asked about the differences between Pecorino and Parmesan, as we want to feature both. Could you explain what makes Pecorino cheese different from Parmesan?” Thanks, Heather, Los Angeles, USA.

What Makes Pecorino Cheese Different From Parmesan?

Hello Heather! That sounds like a fantastic event you’re putting together. Let me break down the key differences between Pecorino and Parmesan to help your group appreciate the unique qualities of each cheese. Both are incredible in their own right, but they come with distinct characteristics that set them apart.

Origins and History

Pecorino: This cheese originates from Italy, specifically from regions like Sardinia, Lazio, and Tuscany. The name “Pecorino” comes from the Italian word “pecora,” meaning sheep. Pecorino has been around for thousands of years; in fact, it was a staple in the diet of Roman soldiers.

Parmesan: Officially known as Parmigiano-Reggiano, this cheese hails from the northern Italian regions of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It has an equally storied history, with its origins tracing back to the Middle Ages. It’s often dubbed the “King of Cheeses” due to its rich flavor and texture.

Type of Milk

One of the most telling differences lies in the type of milk used:

• Pecorino: Made exclusively from sheep’s milk. This gives it a distinct, tangy flavor and a somewhat oily texture.
• Parmesan: Made from cow’s milk. This results in a milder yet rich flavor profile with a granular texture that breaks into crystals as it ages.

Flavor Profile

Here’s where the uniqueness of each cheese really shines:

• Pecorino: Due to the sheep’s milk and shorter aging process, Pecorino has a sharper, saltier taste. It’s quite robust and can easily stand out in a dish.
• Parmesan: Characterized by its nutty, fruity flavor with subtle hints of umami. Its long aging process (minimum of 12 months) helps develop a complex taste that’s more subdued compared to Pecorino, but wonderfully intricate.

Texture

The textural difference is quite notable between the two cheeses:

• Pecorino: Hard and crumbly, though somewhat oily. Its texture can vary slightly depending on the specific type of Pecorino, like Pecorino Romano, Pecorino Sardo, or Pecorino Toscano.
• Parmesan: Granular and crystalline. It breaks and crumbles into shards when you cut it, especially as it ages. The texture of aged Parmesan can have crunchy amino acid crystals, adding to its allure.

  Aging Process

  Both cheeses undergo an aging process, but it varies in duration and impact:

  • Pecorino: Typically aged between 5 to 8 months. Some versions, like Pecorino Toscano, might be aged less to retain a softer texture. The aging process is shorter, securing its pungent and salt-forward flavor.
  • Parmesan: Aged for a minimum of 12 months and often much longer—up to 36 months or more. This extended aging process develops its complex flavor and granular texture.

  Culinary Uses

  Considering how you’ll use these cheeses can help your event guests understand their unique applications:

  • Pecorino: Fantastic for grating over pasta dishes, risottos, or salads. Its bold flavor can really enhance simple dishes. It also works well in pesto recipes or as a standalone cheese on a cheese board with fruits and nuts.
  • Parmesan: Extremely versatile, widely used for grating over pasta, into soups, or in sauces. It’s perfect for finishing dishes with a hint of its nutty richness. Parmesan can also be shaved over salads or eaten in chunks with some balsamic vinegar.

  Nutritional Differences

  Both cheeses are nutritious, but there are some differences to note:

  • Pecorino: Higher in fat due to the sheep’s milk. It’s also rich in calcium and provides a good amount of protein.
  • Parmesan: Lower in fat compared to Pecorino, but still an excellent source of calcium and protein. The longer aging process also means it’s usually lower in lactose, making it a bit more digestible for those with lactose intolerance.

  Price and Availability

  Both cheeses can be found in grocery stores around the world, but there are some differences in cost and availability:

  • Pecorino: Generally slightly less expensive than Parmesan. However, prices can vary depending on the type and origin.
  • Parmesan: Typically more costly due to the longer aging process and the stringent requirements for authentic Parmigiano-Reggiano production. Quality Parmesan is often worth the price for its exquisite flavor.

  Protected Designations

  It’s fascinating to know the legal protections surrounding these cheeses:

  • Pecorino: Specifically, Pecorino Romano is protected by a PDO (Protected Designation of Origin) status, ensuring it is produced within certain Italian regions using traditional methods.
  • Parmesan: Parmigiano-Reggiano also has PDO status, meaning authentic Parmesan can only come from specified regions in Italy and must adhere to strict regulations from production to aging.

  Interesting Facts

  A few fun facts to share with your guests for a memorable tasting event:

  “The Romans often referred to Pecorino as a ‘traveler’s cheese’ due to its durability and long shelf life. Soldiers would carry it during long campaigns.”

  “Parmesan was once used as a form of currency in Italy during the Renaissance period. Huge wheels of Parmigiano-Reggiano were considered valuable assets!”

  Pairing Suggestions

  Here are some pairing ideas for a more enjoyable tasting experience:

  • Pecorino: It pairs well with full-bodied red wines like Chianti or Brunello di Montalcino. Consider serving it with fresh or dried fruits, honey, and rustic bread.
  • Parmesan: Pairs beautifully with sparkling wines such as Prosecco or even robust reds like Barolo. Drizzle with aged balsamic vinegar or enjoy with nuts and figs for a delightful combination.

  Buying Tips

  When purchasing these cheeses, keep a few tips in mind:

  • Pecorino: Look for firm texture, natural rinds, and avoid any with a strong ammonia smell, which can indicate it’s past its prime.
  • Parmesan: Opt for pieces that are labeled “Parmigiano-Reggiano” rather than just “Parmesan.” Check for uniform color and the presence of crystalline specks which indicate good aging.

  Final Thoughts…

  Heather, your cheese tasting event is sure to be a hit with both Pecorino and Parmesan in the spotlight. Understanding the differences—from the type of milk and aging processes to flavor profiles and culinary uses—will give your guests a richer appreciation of these incredible cheeses. Enjoy your tasting!