Abertam Cheese vs Pecorino Romano Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
What Is Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.
What's the Difference Between Abertam Cheese and Pecorino Romano Cheese?
- Origin: Abertam Cheese (Czech Republic), Pecorino Romano Cheese (Italy)
- Texture: Abertam Cheese (hard, artisan), Pecorino Romano Cheese (Hard)
- Rind: Abertam Cheese (natural), Pecorino Romano Cheese (Pale yellow to brown or black)
- Aging: Abertam Cheese (2 months), Pecorino Romano Cheese (5–8 months or longer)
- Taste: Abertam Cheese (acidic, strong, tangy), Pecorino Romano Cheese (Sharp, salty)
Side-by-Side Comparison
| Abertam Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | Italy |
| Specific Origin | Karlovy Vary | Lazio, Sardinia, Grosseto |
| Milk Type | Sheep's milk | Sheep's milk |
| Texture | Hard, artisan | Hard |
| Rind | Natural | Pale yellow to brown or black |
| Aging | 2 months | 5–8 months or longer |
| Taste | Acidic, strong, tangy | Sharp, salty |
Taste Comparison: Does Abertam Cheese Taste Like Pecorino Romano Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Pecorino Romano Cheese brings sharp, salty character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.
Can You Substitute Abertam Cheese for Pecorino Romano Cheese?
In most recipes, Abertam Cheese and Pecorino Romano Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect hard, artisan bite and body where the recipe calls for hard. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Pecorino Romano Cheese brings sharp, salty notes.
Which Is Better, Abertam Cheese or Pecorino Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.
Which is your favorite?
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Frequently Asked Questions
Is Abertam Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Pecorino Romano Cheese comes from Italy. Aging also differs: Abertam Cheese is typically aged 2 months, Pecorino Romano Cheese 5–8 months or longer.
Is Abertam Cheese similar to Pecorino Romano Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Abertam Cheese for Pecorino Romano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abertam Cheese taste like Pecorino Romano Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Pecorino Romano Cheese is sharp, salty.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
What is Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.
Which should I choose, Abertam Cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Pecorino Romano Cheese is hard.