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Kristen is the Senior Editor of Food52
Parmesan, or any other hard aged cheese, would work!
I am just thinking out loud, but could you find an aged Manchego?
I've used Manchego as a replacement for both Pecorino and Parmesan when making foor for my dairy-intolerant friend (she can't do cow milk, but goat milk is fine). It works fine and also melts well.
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Kristen is the Senior Editor of Food52
added 6 months agoParmesan, or any other hard aged cheese, would work!
I am just thinking out loud, but could you find an aged Manchego?
I've used Manchego as a replacement for both Pecorino and Parmesan when making foor for my dairy-intolerant friend (she can't do cow milk, but goat milk is fine). It works fine and also melts well.