7 Best Romano Cheese Substitutes for Cooking and Baking

Romano cheese is a beloved Italian hard cheese known for its sharp, salty flavor and crumbly texture. Whether you’re looking for a substitute due to availability, cost, dietary restrictions, or simply want to try something different, there are numerous excellent alternatives that can deliver similar taste profiles and textures in your favorite recipes.

Romano cheese, particularly Pecorino Romano, has been a staple in Italian cuisine for centuries. Its distinctive tangy flavor and ability to enhance pasta dishes, soups, and baked goods make it highly valued. However, authentic Pecorino Romano can be expensive and sometimes difficult to source outside of specialty stores.

This comprehensive guide explores the best substitutes for Romano cheese, including both dairy and non-dairy options, to help you create delicious dishes without compromising on flavor.

Understanding Romano Cheese

Before diving into substitutes, it’s helpful to understand what makes Romano cheese unique. Traditional Pecorino Romano is made from sheep’s milk and originates from regions in Italy including Lazio and Sardinia. It undergoes an aging process of at least five months, developing its characteristic sharp, salty, and slightly tangy flavor.

The cheese has a hard, granular texture that makes it perfect for grating over pasta, risotto, and salads. Its robust flavor means a little goes a long way in recipes. In the United States, Romano cheese may be made from cow’s milk or a combination of milk types, resulting in a milder flavor than traditional Pecorino Romano.

When seeking a substitute, you’ll want to consider the following characteristics: sharpness, saltiness, texture for grating, melting properties, and overall flavor complexity.

1. Parmesan Cheese (Parmigiano-Reggiano)

Parmesan cheese is perhaps the most accessible and popular substitute for Romano cheese. Authentic Parmigiano-Reggiano comes from specific regions of Italy and is aged for a minimum of 12 months, though many varieties are aged for 24 months or longer.

Parmesan shares Romano’s hard, granular texture and nutty flavor profile. However, it tends to be less salty and less tangy than Pecorino Romano, offering a sweeter and more complex taste. The aging process gives Parmesan its characteristic umami-rich flavor that works beautifully in Italian dishes.

When substituting Parmesan for Romano, use a 1:1 ratio. Keep in mind that you may need to add a pinch of extra salt to your recipe to compensate for Parmesan’s milder saltiness. Parmesan works exceptionally well grated over pasta, stirred into risotto, or baked into savory dishes.

2. Grana Padano

Grana Padano is another Italian hard cheese that makes an excellent Romano substitute. While similar to Parmesan, Grana Padano is produced in a wider area of northern Italy and is typically aged for a shorter period—usually 9 to 16 months.

This cheese offers a slightly milder and sweeter flavor compared to both Romano and Parmesan, making it a versatile option for those who prefer less intense cheese flavors. Its texture is equally suitable for grating, and it melts beautifully in cooked dishes.

Grana Padano is often more affordable than Parmigiano-Reggiano while still delivering excellent quality and flavor. Use it in a 1:1 substitution ratio, adjusting salt levels in your recipe as needed. It works particularly well in cream-based pasta sauces and baked casseroles.

3. Asiago Cheese

Asiago is an Italian cow’s milk cheese that comes in two varieties: fresh (Asiago Pressato) and aged (Asiago d’Allevo). For Romano substitution, aged Asiago is the better choice.

Aged Asiago develops a firm, granular texture similar to Romano and offers a sharp, slightly sweet, and nutty flavor. The cheese becomes more crumbly and flavorful as it ages, with varieties aged for over a year providing the closest match to Romano’s intensity.

Asiago has a distinctive pungent aroma and a flavor that’s slightly more piquant than Parmesan but less salty than Romano. It grates beautifully and can be used in a 1:1 ratio in most recipes. Asiago shines when grated over soups, salads, and pasta dishes, or melted into sauces and baked dishes.

4. Piave Cheese

Piave is a cow’s milk cheese from the Veneto region of Italy, named after the Piave River. This cheese is sometimes called “Parmesan’s cousin” due to its similar production methods and flavor profile.

Piave is sold at different aging stages, from young (Piave Fresco) to very aged (Piave Vecchio Selezione Oro). For the best Romano substitute, choose Piave Vecchio, which is aged for at least 12 months. This aged version develops a dense, flaky texture and a sweet, full-bodied flavor with nutty undertones.

While less salty than Romano, aged Piave offers excellent depth of flavor and works well in a 1:1 substitution. It’s particularly good for grating over pasta dishes and incorporating into Italian recipes where you want a robust cheese flavor without overwhelming saltiness.

5. Manchego Cheese

Moving beyond Italian cheeses, Spanish Manchego offers a unique alternative to Romano. Made from sheep’s milk like traditional Pecorino Romano, Manchego brings a similar tangy quality to dishes.

Manchego is produced in the La Mancha region of Spain and comes in various ages. For Romano substitution, look for Manchego Viejo (aged) or Manchego Añejo (extra aged), which have been aged for at least one year. These aged varieties develop a firm, crumbly texture and a sharp, slightly sweet flavor with hints of caramel and nuts.

The sheep’s milk base gives Manchego a flavor profile closer to Pecorino Romano than cow’s milk cheeses, though it’s generally less salty. Use it in a 1:1 ratio for grating over dishes or incorporating into recipes. Manchego adds a distinctive Spanish flair to traditional Italian dishes.

6. Dry Jack Cheese

Dry Jack, also known as Aged Monterey Jack, is an American cheese that serves as an excellent Romano substitute. Originally created in California, this cheese is aged for at least seven months and often much longer.

As Dry Jack ages, it develops a hard, granular texture suitable for grating. The flavor becomes increasingly sharp, nutty, and complex, with a pleasant saltiness that’s comparable to Romano. Well-aged Dry Jack can be rubbed with oil, cocoa, or black pepper, adding extra flavor dimensions.

Dry Jack is often more readily available and affordable than imported Italian cheeses while delivering excellent flavor. Use it in a 1:1 ratio as a Romano substitute in any recipe calling for grated hard cheese. It works particularly well in American-Italian fusion dishes.

7. Non-Dairy Romano Cheese Alternatives

For those following vegan diets or managing dairy allergies, several plant-based alternatives can replicate Romano cheese’s flavor and function in recipes.

Nutritional Yeast

Nutritional yeast is a deactivated yeast that offers a savory, cheesy, umami-rich flavor. It’s naturally rich in B-vitamins, including B12 when fortified, making it popular among vegans. The flaky or powdered form can be sprinkled directly onto pasta, popcorn, salads, and other dishes.

Because nutritional yeast has a concentrated flavor, use about half the amount you would use of Romano cheese. For a more complex flavor, blend nutritional yeast with raw cashews, garlic powder, salt, and onion powder to create a homemade vegan parmesan-style cheese.

Store-Bought Vegan Cheese

Many brands now produce vegan hard cheese alternatives designed to mimic Parmesan and Romano. These products are typically made from nuts (cashews, almonds), seeds, or soy. When purchasing, carefully read labels to check for allergens and verify that products are truly dairy-free, as some contain casein.

Most commercial vegan hard cheeses can be used in a 1:1 ratio as Romano substitutes. They work best as finishing touches rather than in heavily cooked dishes, as their melting properties differ from dairy cheese.

How to Choose the Right Romano Substitute

Selecting the best Romano substitute depends on several factors:

Recipe Type: For pasta dishes and salads where cheese is a finishing touch, Parmesan, Asiago, or Manchego work beautifully. For baked dishes requiring melting, Grana Padano or young Asiago perform better.

Flavor Intensity: If you want bold, sharp flavor, choose aged Asiago or Manchego. For milder options, select Grana Padano or younger Piave.

Budget: Grana Padano and Dry Jack are typically more affordable than imported Pecorino Romano or aged Parmigiano-Reggiano.

Availability: Parmesan is the most widely available substitute, found in nearly every grocery store. Specialty cheeses like Piave may require visiting cheese shops or ordering online.

Dietary Needs: For dairy-free diets, nutritional yeast or commercial vegan hard cheeses are the best options.

Tips for Using Romano Cheese Substitutes

To get the best results when substituting for Romano cheese, keep these tips in mind:

Taste and Adjust: Always taste your substitute cheese before adding it to recipes, as saltiness and flavor intensity vary. Adjust seasoning accordingly.

Grating Technique: For best results, grate hard cheeses using a fine grater or microplane. Freshly grated cheese has superior flavor and texture compared to pre-grated varieties.

Storage: Store hard cheese properly wrapped in parchment or wax paper, then placed in a loosely sealed container in the refrigerator. This prevents drying while allowing the cheese to breathe.

Room Temperature: For maximum flavor, allow cheese to come to room temperature before serving as a table cheese.

Combining Substitutes: Don’t hesitate to mix different cheese types. Combining Parmesan with a small amount of Manchego, for example, can create a flavor profile closer to Romano.

Frequently Asked Questions

Can I substitute Romano cheese with mozzarella?

While mozzarella can technically replace Romano in recipes, it’s not an ideal substitute due to its mild flavor and soft, stretchy texture. Mozzarella lacks the sharp, salty taste and hard, gratable texture that characterize Romano. If mozzarella is your only option, consider adding extra salt and using it in melted applications rather than as a grated finishing cheese.

What’s the difference between Pecorino Romano and regular Romano?

Pecorino Romano is made exclusively from sheep’s milk in specific regions of Italy and must meet strict production standards. Regular Romano, particularly in the United States, may be made from cow’s milk or mixed milk sources and doesn’t require adherence to traditional methods. Pecorino Romano typically has a sharper, more complex flavor and higher price point.

Can I freeze Romano cheese substitutes?

Hard cheeses like Parmesan, Asiago, and other Romano substitutes can be frozen, though freezing may affect texture, making them slightly more crumbly. For best results, grate the cheese before freezing and store it in airtight containers or freezer bags. Frozen grated cheese works well in cooked dishes but may not be ideal for table service.

Conclusion

Romano cheese’s distinctive sharp, salty flavor makes it a favorite in Italian cooking, but numerous excellent substitutes can step in when needed. Whether you choose Italian classics like Parmesan and Asiago, Spanish Manchego, American Dry Jack, or plant-based alternatives, each option brings unique qualities to your dishes.

The key to successful substitution lies in understanding your recipe’s needs and adjusting for differences in saltiness, flavor intensity, and texture. With this guide, you can confidently select the perfect Romano cheese alternative for any culinary application, ensuring delicious results every time.

Experiment with different substitutes to discover your personal favorites, and don’t be afraid to combine multiple cheeses to achieve the exact flavor profile you’re seeking. With so many quality options available, you’ll never have to skip the cheese in your favorite recipes.

Sources:

• Cheese.com – Romano Cheese Information
• Consorzio del Formaggio Parmigiano-Reggiano
• Grana Padano Protection Consortium
• Manchego Cheese Regulatory Board
• USDA FoodData Central