Substitutes for Pecorino Cheese
Pecorino Romano is a hard, salty Italian sheep's milk cheese used for grating over pasta, in pesto, and in Roman pasta dishes.
The Short Answer
The best substitute for pecorino cheese is Parmesan Cheese. Less salty and sharp than pecorino. Made from cow's milk instead of sheep's milk. The most common and accessible substit
Best Substitutes
Parmesan Cheese 👨🔬 Professor's Pick
Ratio: 1:1 replacement
Works for: pasta, salads, soups, gratins
Avoid for: traditional Roman dishes where sheep milk flavor is essential
Flavor impact: Less salty and sharp than pecorino. Made from cow's milk instead of sheep's milk. The most common and accessible substitute.
Asiago Cheese (Aged)
Ratio: 1:1 replacement
Works for: grating, pasta, salads
Flavor impact: Sharp and granular like pecorino. Made from cow's milk. Good for grating applications.
Pecorino is saltier and sharper than parmesan. If you substitute parmesan, you may need to add a pinch more salt. In cacio e pepe and carbonara, pecorino is traditional and its sharp, sheepy flavor is part of the dish's identity. Parmesan works but tastes noticeably different.
Frequently Asked Questions
No. Pecorino is made from sheep's milk and is saltier and sharper. Parmesan (Parmigiano-Reggiano) is made from cow's milk and has a nuttier, less aggressive flavor. Both are hard grating cheeses.
Yes. Traditional Genovese pesto uses parmesan, but many versions use a mix of parmesan and pecorino. Pecorino adds a sharper, saltier kick.
Pecorino Romano was historically salted heavily for preservation. The high salt content is part of its character. Use less than you would parmesan, and taste before adding additional salt to a recipe.
The Bottom Line
When you need a substitute for pecorino cheese, your best bet is Parmesan Cheese. The right choice depends on your recipe and dietary needs. Start with the Professor's Pick and adjust from there.