Sheep’s milk VS cow’s milk. Northern Italy VS Central-Southern Italy. Fresh Pecorino, soft and delicate in flavor, and aged Pecorino, harder and more intense VS Parmigiano aged 12, 24, 36 months or more. This results in a substantial difference in flavor: more pungent and salty in Pecorino; rich, buttery and slightly fruity in Parmigiano.
Parmigiano Reggiano pairs well with structured red wines such as Barolo, Amarone, or Chianti; it is an elegant choice with a Trebbiano di Romagna. A fresh Pecorino goes well with dry, light white wines, such as Vermentino; while an aged one requires a more robust red wine, such as a Montepulciano d’Abruzzo.
Pasta Carbonara
The traditional version of this dish, in addition to eggs, guanciale, and black pepper, specifically calls for Pecorino Romano cheese for its unmistakable strong, salty flavor, simple and sharp: “piquant.”
This cheese provides a bold contrast to the guanciale, emulsifying with the eggs and meat fat to form a smooth, creamy sauce that adheres perfectly to the pasta: spaghetti, rigatoni or bucatini.
Parmesan VS Pecorino…but what do they have in common?
Both are PDO (Protected Designation of Origin) cheeses, which means they are produced according to strict rules that safeguard their authenticity and quality.
Pecorino and Parmesan can be served in a variety of ways to best enhance their taste and versatility. Grated over pasta, risottos and soups; or served in slices or cubes as tasty elements of salads, snacks and appetizers.
Both cheeses are emblematic of the variety and quality of Italian dairy products and are loved not only in Italy but around the world for their ability to enrich a wide range of dishes.
Pecorino and Parmigiano are two highly valued types of Italian cheese with distinct characteristics that reflect the diversity of Italy’s rich dairy tradition.
Parmesan VS Pecorino in Cooking
Both cheeses offer a world of culinary possibilities, from the preparation of sophisticated dishes to simple tasting that celebrates their unique flavor profiles.
Both Parmigiano Reggiano and Pecorino give dishes flavor and depth, but also distinctive structural characteristics, underscoring their irreplaceable role in certain culinary preparations.
Risotto alla Milanese
Parmesan cheese is essential in Risotto alla Milanese.
Saffron risotto is enriched with Parmigiano at the end, which adds creaminess and depth of flavor without overshadowing the saffron. During cooking, the rice becomes creamy, and the Parmesan, as it melts, further emphasizes this characteristic, balancing the flavors without overpowering the main aroma of the saffron.
These are just a few of the products selected!
– Founder’s Reserve Caseificio Il Fiorino
The Fiorino Dairy, located on the slopes of Mount Amiata, produces cheeses with milk from selected local farms. These cheeses have a vegetal and fruity intensity, with notes of dried fruit and a marked sweetness, characterized by a long persistence and a firm, rigid but soluble paste.
– Pecorino Seggianino Caseificio Seggiano
Pecorino Seggianino, with a medium maturity, is distinguished by its marked flavor and aroma. Its white, homogeneous paste and strong milk aroma make it easily identifiable.
– Semi-matured Pecorino Zi Loriano Caseificio Quadalti
The Quadalti Farm has been raising 2,000 dairy sheep in Maremma since 1929, producing sheep cheeses and artisanal yogurt in a completely environmentally sustainable setting. Its products include this semi-matured semi-soft cheese, enveloping and with a delicate taste.
– Pecorino Toscano DOP Seasoned Caseificio Manciano
Caseificio Manciano, founded in 1961 to enhance the production of sheep’s milk from the Maremma hinterland, continues a centuries-old pastoral tradition.
– Pecorino Toscano DOP Seasoned 12 months Caseificio Manciano
The long aging allows this product to express all the typical fragrances and aromas of classic aged Pecorino Toscano DOP.
– Formaggio al Vino Rosso Fattoria dei Barbi
For more than 50 years, the Barbi winery has been home to 300 wooden barrels and thousands of bottles of Brunello in aging, attracting more than one and a half million visitors. Among its products, the cheese with a very distinctive aroma, enriched by the notes of Tuscan red wines, stands out.
