Is Pecorino Romano different than plain, regular Romano?

[Chihlidog]

I need to know. My wife has a bunch of recipes she wants to try that call for it. How different is it? Do I need to go down to the importer and get this stuff or can we just use regular romano?

 

[telecaster911]

Cheez Whiz works in any recipe

 

[Denverdave]

Pecorino is made with sheep's milk as opposed to cows milk in Romano-Reggiano. I freely substitute the cheeses back and forth and I don't notice a big difference. Gourmet Italian chefs would probably disagree, but you are safe getting any good Romano cheese.

 

[Chihlidog]

I just went to the Italian market and picked some up. Salty, strong, and dry. EXCELLENT. I can tell a difference for sure.

 

[JModius1972]

I just went to the Italian market and picked some up. Salty, strong, and dry. EXCELLENT. I can tell a difference for sure.

Yes it is...and I actually prefer it to Parmesan. In some applications it may be a little overpowering, but man it's good. I actually have a hard time keeping it around.

I compare it to buying a block of parmigianno reggiano, grating it yourself, and adding it to your pasta vs. picking up the Kraft stuff in the green box and sprinkling some of that on your spaghetti. There's actually no comparsion.

Another favorite is asiago with white skin as opposed to the stuff with the black waxy coating. Imported vs. domestic. 1000% taste difference.