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Pecorino Romano vs Parmigiano Reggiano

Compare sheep's-milk Pecorino Romano with cow's-milk Parmigiano Reggiano by salt, flavour, melting and traditional pasta use.

Short answer

Pecorino Romano is saltier, sharper and made from sheep's milk. Parmigiano Reggiano is nuttier, sweeter and made from cow's milk. They are not interchangeable in every traditional dish.

Pecorino Romano

Sheep's milk

Sharp and salty

Defining in Cacio e Pepe, Gricia and Carbonara

Parmigiano Reggiano

Cow's milk

Nutty and rounded

Central to Emilia-Romagna ragù and filled pasta

Which should you choose?

  • Use Pecorino when Roman identity and salty sheep's-milk flavour matter.
  • Use Parmigiano for a rounder finish or where the regional recipe calls for it.
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