Romano cheese is a hard, aged cheese known for its sharp, salty flavor and crumbly texture.
Traditionally made from sheep’s milk (Pecorino Romano), it delivers a bold, tangy bite that enhances pasta, soups, salads, and roasted vegetables.
Its firm consistency makes it ideal for grating over dishes like Cacio e Pepe, Carbonara, and baked casseroles.
But if you don’t have Romano cheese on hand, there are several cheeses that can replicate its strong, salty flavor and dry texture. Some substitutes offer a milder, nutty depth, while others provide the same sharpness with a slightly different consistency.
We’ve tested different cheeses in grated applications, pasta sauces, and baked dishes to find the best replacements for Romano cheese. Whether you need a bold, aged cheese, a milder alternative, or even a non-dairy option, these seven substitutes will work perfectly in your recipe.
7 Substitutes for Romano Cheese
Each alternative brings something unique. Some replicate Romano’s crumbly, dry texture, while others provide a similar sharp bite that enhances your dish.
1. Parmesan – The Closest Match for Texture and Flavor
Parmesan is the best substitute for Romano cheese, offering a similar hard, aged texture with a rich, nutty, and slightly salty taste.
Aged Parmesan has a firmer texture and a more delicate umami flavor than Romano. While it’s less sharp, it still provides a strong, savory bite when grated over pasta, salads, and roasted vegetables. If your dish requires a bold, salty cheese, consider blending Parmesan with a pinch of extra salt.
Best for: Pasta, soups, salads, and baked dishes.
How to use: Replace Romano with Parmesan in equal amounts. If you need extra sharpness, mix in a bit of feta or aged cheddar.
For more hard cheese options, check out these Parmesan cheese substitutes.
2. Grana Padano – A Milder, Nutty Alternative
Grana Padano is a fantastic Romano substitute if you prefer a cheese with a milder, slightly sweeter flavor.
Aged for a shorter period than Parmesan or Romano, Grana Padano has a smoother, less crumbly texture, making it easier to grate and melt. It works well in pasta dishes and soups where you want a rich, complex flavor without overpowering saltiness.
Best for: Pasta sauces, soups, and risottos.
How to use: Swap Romano for Grana Padano in equal portions. If you need more sharpness, blend it with Parmesan.
For more aged cheese alternatives, check out these Grana Padano substitutes.
3. Pecorino Toscano – A Softer, Milder Option
Pecorino Toscano is a great alternative for Romano if you need a softer, milder sheep’s milk cheese.
Unlike Pecorino Romano, Pecorino Toscano is less salty and has a more buttery, delicate flavor. It melts better than Romano, making it an excellent option for cheese sauces and baked dishes.
Best for: Melting, pasta dishes, and cheese boards.
How to use: Replace Romano with Pecorino Toscano in equal amounts. If you need more saltiness, blend it with a small amount of Parmesan.
4. Asiago – A Versatile, Sharp Alternative
Asiago is a good substitute if you need a hard cheese with a tangy, slightly nutty flavor.
Aged Asiago (Asiago d’Allevo) is firm and crumbly, similar to Romano, while fresh Asiago (Asiago Pressato) is softer and milder. If your dish requires a strong, salty cheese for grating, opt for aged Asiago.
Best for: Pasta dishes, pizzas, and salads.
How to use: Swap Romano for aged Asiago in equal portions. If using fresh Asiago, reduce the amount to prevent overpowering the dish.
For more Asiago alternatives, check out these Asiago cheese substitutes.
5. Manchego – A Spanish Alternative with a Nutty Bite
Manchego is a Spanish cheese that works well as a substitute for Romano in grated applications.
Aged Manchego (curado or viejo) develops a firm texture and a deep, nutty flavor, making it a great alternative when you need a cheese with bite and richness.
Best for: Grating over pasta, soups, and roasted vegetables.
How to use: Replace Romano with aged Manchego in equal amounts. If you need a stronger flavor, blend it with Parmesan.
For more Spanish cheese alternatives, check out these Manchego cheese substitutes.
6. Cotija – A Mexican Alternative for a Salty Kick
If you need a salty, crumbly cheese with a bold flavor, Cotija is a great substitute for Romano in certain dishes.
Cotija is often used in Mexican cuisine, but its dry, crumbly texture and intense saltiness make it a good alternative for Romano when used as a topping for pasta, soups, and roasted vegetables.
Best for: Sprinkling over pasta, beans, tacos, and grilled corn.
How to use: Replace Romano with Cotija in equal portions. If the saltiness is too strong, reduce added salt in your recipe.
For more crumbly cheese alternatives, check out these Cotija cheese substitutes.
7. Aged Cheddar – A Stronger, Sharper Substitute
Aged Cheddar is a solid choice if you need a Romano substitute with a sharp, intense bite.
While Cheddar lacks Romano’s crumbly texture, it provides a strong umami flavor that enhances pasta dishes, soups, and casseroles. For the best results, use extra-sharp white Cheddar.
Best for: Pasta, baked dishes, and cheese sauces.
How to use: Replace Romano with aged Cheddar in equal portions. If you need a firmer texture, blend it with Parmesan.
Frequently Asked Questions
Parmesan is the closest substitute for Romano, offering a similar hard, aged texture and a rich, nutty flavor. It’s slightly less sharp than Romano but works well in pasta, salads, and soups.
Yes, Cotija can replace Romano in grated applications, especially when a salty, crumbly texture is needed. However, Cotija is slightly drier and saltier, so adjust the seasoning accordingly.
Pecorino Toscano is a great substitute for Romano in Cacio e Pepe. It has a softer texture but still provides a rich, nutty, and slightly tangy flavor that pairs well with black pepper and pasta.
Yes, Romano cheese has a sharper, tangier, and saltier taste compared to Parmesan, which is milder and nuttier. Romano is often used for bold flavors, while Parmesan provides a more balanced depth.
For a dairy-free alternative, try nutritional yeast or cashew-based vegan Parmesan. These substitutes mimic the umami and slightly nutty, salty flavor of Romano cheese.
