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Parmesan Recipes

Rich, bold and tangy, our favourite Italian hard cheese elevates roast potatoes, pastas, chicken dishes and more.

Extra Cheesy Chorizo and Roasted Aubergine Spaghetti

with Sun-Dried Tomato Sauce and Mozzarella

Rosemary Roast Lamb and Parmigiano Dauphinoise

with Bacon Brussels Sprouts, Honey Roasted Carrots and Red Wine Jus

Bacon and Aubergine Parmigiana

with Harissa, Roast Potatoes and Rocket

Beef Aubergine Parmigiana

with Mini Roasties and Balsamic Pea Shoot Salad

Seared Chicken in Creamy Chive Sauce

with Parmesan Truffle Potatoes, Garlicky Tomatoes and Tenderstem®

21 Day Aged Rump Steak and Bacon Smashed Potatoes

with Slow Roasted Tomatoes, Parmigiano Reggiano and Pumpkin Seed Salad

Ultimate Pork Ragu and Fresh Tagliatelle

with Mushrooms, Crispy Bacon, Garlic Ciabatta and Pesto

Cheesy Mediterranean Style Chickpea Pie

with Aubergine, Pepper and Herby Carrots

Lemon & Herb Salmon and Garlic Butter King Prawns

with Parmesan Potatoes, Samphire and Balsamic Tomatoes

Easy Serrano and Parmesan Topped Chicken Breast

with Truffle Pre-Prepared Dauphinoise and Tenderstem® Broccoli

Roast Chicken Breast and Peppercorn Sauce

with Hasselback Potatoes, Mangetout and Tenderstem® Broccoli

Ultimate Creamy Chicken and Pesto Linguine

with Rosemary, Parmigiano Reggiano and Tenderstem® Broccoli

Ultimate Crispy Chicken Parmigiana

with Spaghetti, Pesto Drizzle and Rocket Salad

Ultimate Chicken and Bacon Linguine Alfredo

with Peas, Parmigiano Reggiano and Rocket Salad

Chicken Chasseur

with Parmesan Roast Potatoes and Tenderstem® Broccoli

Pesto Salmon and Serrano Ham Gnocchi

with Parmigiano Reggiano, Roasted Tomatoes and Balsamic Rocket Salad

21 Day Aged Rump Steak and Mustard Cream Sauce

with Parmesan Rosemary Roast Potatoes and Balsamic Veg

Ultimate Parmigiano Crumbed Chicken Schnitzel

with Chive Mash, Mustard Cream Sauce and Tenderstem®

Ultimate Meatballs and Pasta al Forno

with Parmigiano Reggiano, Cheesy Garlic Bread and Baby Leaf Salad

Thyme Roast Pork Belly and Homemade Apple Sauce

with Parmesan Potatoes, Bacon Cabbage and Jus

Ultimate Beef and Veggie 'Nduja Ravioli

with Garlic Ciabatta, Parmigiano Reggiano and Balsamic Dressed Salad

Creamy Arrabbiata and Pesto Salmon Pasta

with Parmigiano Reggiano, Garlic Bread and Balsamic Dressed Salad

Ultimate Greek Inspired Pastitsio Beef Pasta Bake

with Baby Plum Tomato Salad and Garlic Bread

Sun-Dried Tomato Salmon and Roasted Tomatoes

with Parmesan, Garlic & Lemon Potatoes and Green Beans

Veggie Rigatoni Bolognaise

with Aubergine and Olives

Ultimate Lamb and Aubergine Moussaka

with Garlic Bread and Baby Leaf Salad

Roasted Pepper and Aubergine Linguine

with Walnuts and Chives

Lamb Steak and Truffled Parmesan Sauce

with Chive Butter Potatoes and Roasted Vegetable Medley

Classic Cheeseburger and Cheat's Chicken Caesar Salad

with Herby Handcut Chips and Parmigiano Reggiano

Ultimate Cheesy Aubergine Parmigiana

with Pesto Garlic Bread and Baby Leaf Salad

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Pecorino vs. Parmesan Cheese: What’s the Difference?

Pecorino vs. Parmesan Cheese: What’s the Difference?

Due to their similarities, many people wonder what the difference is between pecorino and Parmesan cheese. Well, they can both be enjoyed whole but are equally delightful grated on top of a variety of recipes, including pasta bakes and pizzas, and both have a distinctive tang. As well as their versatility, they look similar. They’re both white cheese, flaky and flecked with crystals.

So with all these similarities between the two cheeses, you may still be wondering, what’s the difference between pecorino and Parmesan? One key difference is that pecorino, known for its salty and sharp flavour, is made from sheep’s milk, while Parmesan is made from cow's milk. Additionally, pecorino has a more intense taste compared to parmesan, with a distinctive nutty flavour.

Another distinction between the cheeses lies in their ageing processes and regional origins. Pecorino Romano, a popular variety, is typically aged for eight to 12 months, resulting in a robust and piquant flavour. Parmesan, or Parmigiano-Reggiano, ages for 12 to 36 months, developing a complex, savoury taste and granular texture.

Can you use pecorino romano instead of Parmesan?

Can you use pecorino romano instead of Parmesan?

If you’d like a little more kick in flavour, you can enjoy some pecorino Romano as an alternative to Parmesan. However, our Senior Recipe Development Manager, Mimi Morley, suggests making sure to use pecorino carefully because the flavour is more intense and will make more of a statement in your cheese recipes.

For example, if you’re using pecorino when the recipe calls for Parmesan cheese, consider using one-third less as a rule of thumb, to account for the heightened taste and saltiness.

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