If you love authentic Italian food and culture, you already know high quality, handcrafted Locatelli cheese makes all the difference. And when it comes to imported Italian cheeses, Locatelli is the gold standard; handcrafted in Italy with centuries of tradition. But did you know that Parmigiano Reggiano and Pecorino Romano, two of the most famous Italian cheeses, are made, taste, and are used very differently? Understanding the difference between the two will elevate your cooking at home and bring Italian authenticity to your table!
Cow’s Milk vs. Sheep’s Milk
Here’s the simplest way to think of it: Parmigiano Reggiano is made from 100% raw cow’s milk, giving it a nutty, mellow, and slightly crystalline or crunchy bite. It adds depth without being overpowering, making it an excellent table cheese and go-to finishing cheese.. For Parmigiano Reggiano to meet Italian PDO standards it must be aged for a minimum of 12 months.
Pecorino Romano, on the other hand, is made from 100% sheep’s milk aged for a minimum of 5 months, which is fine for grating and as a table cheese, and aged up to 9 months for a more intense flavor and excellent for grating. Thedifference in milk type and aging process results in a sharper, saltier, bolder flavor that stands out and brings character to even the simplest dishes.
Both Locatelli cheeses are aged in wheels to intensify their flavors, but while Parmigiano leans smooth, nutty, lightly sweet, and savory, Pecorino Romano packs a distinctly delicious and sharper flavor. Having both in your fridge means you can pick the perfect cheese for eating and snacking anytime and the just the right dish to enhance all your cooking!
Recipes to Try at Home
After enjoying a little side by side tasting of Locatelli Parmigiano Reggiano and Locatelli Pecorino Romano you’ll notice the key differences. To take your cooking to the next level? Why not explore the different flavors, textures and qualities of both Locatelli cheeses in crowd pleasing recipes.
Using Locatelli Parmigiano Reggiano
- Try creamy comfort with this Creamy Baked Gnocchi with Locatelli Parmigiano Reggiano & Fresh Basil. Pillowy gnocchi in a rich sauce, baked until golden and bubbling.
- Or go classic Italian with Creamy Risotto with Locatelli Parmigiano Reggiano, where butter, stock, and Parmigiano come together to create silky perfection.
- For a hearty family favorite, bake an Eggplant Parmigiana Casserole with Locatelli Parmigiano Reggiano.
Using Locatelli Pecorino Romano
- When you want bold simplicity, nothing beats Classic Cacio e Pepe, where Locatelli Pecorino Romano and black pepper create one of Italy’s most iconic pasta dishes.
- Bright and bold tomato sauces are another natural partner for Pecorino Romano, like in this Pasta Puttanesca with Locatelli Pecorino Romano Cheese.
- For a fresh seasonal twist where the cheese adds all the bold flavor, make Fusilli with Fresh Fava Beans and Locatelli Pecorino Romano.
Bringing It All Together
Use Parmigiano Reggiano when you want nutty, savory depth in risottos, casseroles, or creamy sauces. Reach for Pecorino Romano when you want sharp, salty boldness that pops against tomatoes, pepper, or simple pasta.
Of course, you can enjoy both Locatelli cheeses on your favorite cheeseboards and for everyday snacking! The flavor choice is yours, what are you craving today?
Bonus tip: save your Locatelli cheese rinds in the freezer to add to simmering soups, stews or sauces to add an incredible flavor boost.
Whichever cheese you choose, with Locatelli you’re bringing centuries of Italian heritage and craftsmanship right to your family table.
#Live.Love.Locatelli
