5 Great Grating Cheeses that Aren't Parmigiano Reggiano

Something magical happens when a hunk of aged cheese runs over the toothsome surface of a grater. Harden curds are transmogrified into a fluffy pile of irresistible flakes ready to spruce up whatever is on the menu. Their rich flavor perfectly counters the bright acidity of a tasty marinara, adds depth and complexity to creamy sauces, and takes a Caesar salad from good to great. Who can resist a sprinkle of grated cheese? 

The option people reach for most is Parmigiano Reggiano. Often called the “king of cheeses”, it is the ubiquitous choice for Italian restaurants and home dining tables everywhere. With an amazing flavor and a cult-like following, it’s no surprise this cheese is a favorite. 

While parm is a superb topper, it’s far from the only one. Simply reaching for it every time out of habit is robbing yourself of an opportunity to create an amazing pairing. There are many alternatives that will bring new flavors and textures to your favorite dishes. The next time grated cheese is called for, put down the parm and consider the possibilities.

Here are 5 other cheeses that are ideal for grating. 

Pecorino Sardo

With more than 4 million sheep roaming the island, dairy farming plays a central role in Sardinia’s culture and economy, and pecorino cheeses are at the center of it all. While a substantial amount of cheese production in Sardinia is industrialized, there are still many cheeses made by small family farms and cooperative producers. 

The most famous cheese made on Sardinia is Pecorino Romano, using nearly half of all the milk produced on the island. The sweet & salty flavor is right at home with various dishes. Because the majority of wheels made are exported, it’s usually quite easy to find as well.

To really add something special to your next meal, however, look for Sardinia’s second-most exported cheese, Pecorino Sardo. Made with heat-treated milk, this intense cheese is offered in two different ages. The younger dolce wheels are only aged 20-60 days, keeping their bright, lactic personality. The older maturo wheels have a grainier texture that is outstanding for grating. The saltier, more assertive flavors stand up to the deepest, richest sauces. Pair this with big, powerful recipes like wild boar ragù, roasted pork, or the local favorite, snails simmered in spicy tomato sauce. 

Queijo São Jorge DOP

Sao Jorge cheese Credit By MOs810 - Own work, CC BY-SA 4.0 via Wikipedia

Queijo de São Jorge has been produced in the Azores for hundreds of years, using techniques brought to the region by Flemish colonizers in the 15th century. Although this 9-island Atlantic archipelago is home to several other notable cheeses, none are as popular as Queijo de São Jorge, often locally referred to as simply queijo da Ilha, “cheese of the island”. 

Made from raw cow milk, the wheels are cured at room temperature for a minimum of three months, achieving a buttery texture and spicy flavor. Although three dairies on the island are permitted to make Queijo São Jorge cheese, only one has been granted special DOP status, and with it, the ability to age wheels up to 7 months. This additional aging partially dries out the texture and intensifies the spicy flavors, making it an excellent choice for grating. 

Local Azorian recipes practically beg for a dash or two of this robust cheese. Because the islands are located nearly 900 miles off the coast of Portugal, the local cuisine is purely Portuguese, with no Spanish influence, which means less on ingredients like cilantro, and more on hotter spices like paprika. Queijo São Jorge add a tangy note to grilled linguiça and chouriço sausages. Sprinkle a few spoonfuls over the local “kitchen sink” stew, cozido à Portugesa. Made with chicken, pork, cabbage, turnips, and beans, the cheese adds a subtle layer of fruity, salty flavor. 

Beemster XO 26-month Gouda

Beemster XO Cacio e Pepe photo credit ©Beemster Cheese

Beemster’s farmer-owned cooperative first began operating in 1901 and continues to make cheese the same way today. Curds are still stirred by hand, the brine used for washing comes from the mother batch made over a century ago, and wheels continue to be aged on wooden planks in their historic stone warehouses. 

Their XO Gouda is the oldest cheese they offer, aged for 26 months. The extended maturation time brings out rich flavors of butterscotch and toasted pecans. The crumbly texture may make it slightly challenging to grate but is absolutely worth the effort. 

Aged Gouda’s deep flavors and slightly sweet finish make it a great choice for stirring into hot grits, topping smashed and roasted new potatoes, stirring into a French onion dip for a melty, gooey take on a classic or in this version of XO Cacio e Pepe. 

Pantaleo

"DSC00851" by snekse is licensed under CC BY-NC-ND 2.0

Pantaleo is a hard cheese made from pasteurized goat milk cheese. It’s been made in Sardinia since the 60s when goats were first introduced to the island. A unique aspect of this cheese is the breed of goat used for milking. Capra Sarda goats produce little milk, and only for six months each year, which means it is a seasonal cheese. It is produced by Formaggi Santadi.

Pantaleo is aged for at least 100 days, mellowing out the goatiness of the curds considerably. The finished wheel is mellow and textural, with delicate nutty, floral notes. A salty-sweet finish makes this cheese all the more irresistible. 

Pantaleo is well-suited to compliment dishes with brighter, livelier tones and lighter sauces. Pasta primavera is a great way to show the cheese’s complexity. Finely grate a few tablespoons over breaded chicken cutlets or sauteed spinach, or stir it into chicken soup. 

Pleasant Ridge Reserve Extra-Aged

Made in the spirit of alpine cheeses like Gruyère and Beaufort, Uplands Cheese’s Pleasant Ridge Reserve is America’s most-awarded cheese, winning Best in Show at the American Cheese Society’s annual competition three times. Made from raw cow milk, this stunning cheese is produced only from May through October, when cows are feeding on fresh pasture grasses. The wheels are brined and aged for 10-14 months in special ripening rooms built into the creamery. 

Constant tasting and evaluation let the cheesemakers keep track of each wheel’s progress, helping determine when it’s ready to sell. A small portion of wheels age so gracefully that they are allowed to exceed the usual time, resulting in the stunningly flavorful and complex Extra-Aged version. A superb cheese for topping Italian wedding soup, or liberally coating the classic French vegetable stew, ratatouille.