Parmesan Recipes

Due to their similarities, many people wonder what the difference is between pecorino and Parmesan cheese. Well, they can both be enjoyed whole but are equally delightful grated on top of a variety of recipes, including pasta bakes and pizza recipes. Both cheeses have a distinctive tang. As well as their versatility, they even look similar. They’re both white cheese, flaky and flecked with crystals.

So with all these similarities between the two cheeses, you may still be wondering, what’s the difference between pecorino and Parmesan? One key difference is that pecorino, known for its salty and sharp flavour, is made from sheep’s milk, while Parmesan is made from cow's milk. Additionally, pecorino has a more intense taste compared to parmesan, with a distinctive nutty flavour.

Another distinction between the cheeses lies in their ageing processes and regional origins. Pecorino Romano, a popular variety, is typically aged for eight to 12 months, resulting in a robust and piquant flavour. Parmesan, or Parmigiano-Reggiano, ages for 12 to 36 months, developing a complex, savoury taste and granular texture, which you can definitely experience in our parmesan pasta bake recipe.

Parmesan cheese is made using traditional methods that have been perfected over centuries. It starts with high-quality cow’s milk, which is combined with natural whey and rennet to begin the curdling process. The curds are then cut, cooked, and pressed into large wheels before being soaked in a salt brine to develop flavour.

After brining, the cheese is aged for at least 12 months, but some varieties mature for 24 months or longer to enhance their rich, nutty taste. The ageing process is what gives Parmesan its signature hard texture and deep umami flavour, making it a staple in countless dishes.

Additionally, due to having a low moisture content and, therefore, being less prone to bacteria, parmesan will keep for longer than other types of cheeses. Just check for any hardening or darkening before eating.