What cheese can I subersitute for Parmersan?!
Answers: I can't find it anywhere where I live.
I grate mozzarella when I run out of parmesan
Any hard white cheese at ur grocery store. Such as Romano or Pecorrino
Asiago is the best!!! I really love it, it also melts really nicely!!!
Romano - a little nuttier flavor usually
Asiago - a little saltier flavor usually
Both are really good subsitutes for Parmesan.
I don't know where you are, but Spanish Manchego is also excellent and can be grated or shaved similarly to parmesan.
I would say use Romano to get the same kind of taste and use mozzarella to get the stringy, gooey look. You could try using both and probably add a little cheddar for more "cheeziness". ;)
Peccorino romano is the best substitute. But if you are caught in a bind romano will do just as well.
I doubt you'll find anything at all honestly if you can't find Parmigiano as it's pretty much the most familiar cheese for people outside of industrialized grocery junk.
However, if you were looking for the best substitute, you can try Grana Padano. It doesn't have the same aging and location creation stricture that Parm does and so it's much younger, but the closest in the scheme of Italian cheese. Italians actually took their recipe from the Swiss, who utilize a cheese by the name of Sbrinz for their grating purposes.
All the other answers are a bit off.
Romano is made with an entirely different type of milk (sheep) and has a much more intense salt rather than the sweeter character of Parmigiano-Reggiano. Manchego also falls in
somewhat close in that it will develop some of the same granularity, but has a decided caramel tone to the flavor.
Honestly, if you can get online to post to yahoo you can find Parm online with less hassle. Try artisanalcheese.com for quality, or one of hundreds of other places that will ship to you.
And as for the person who said pecorino romano OR romano, they're the same thing. Pecorino is from the Italian root word Pecora, for sheep. It literally means 'of sheep' and is just an expansion of Romano to differentiate between Toscano, Saccargia, and many other types of Italian sheeps milks from different locales.