Abertam Cheese vs Pecorino Cheese

Q: Is Abertam Cheese the same as Pecorino Cheese?

No. Abertam Cheese and Pecorino Cheese are distinct cheeses from Czech Republic and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abertam Cheese for Pecorino Cheese?

In most recipes you can swap Abertam Cheese for Pecorino Cheese, though the result will shift in bite and mouthfeel.

Q: Does Abertam Cheese taste like Pecorino Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Abertam Cheese or Pecorino Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Pecorino 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 Cheese?

Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.

What's the Difference Between Abertam Cheese and Pecorino Cheese?

Origin: Abertam Cheese (Czech Republic), Pecorino Cheese (Italy)
Texture: Abertam Cheese (hard, artisan), Pecorino Cheese (hard)
Aging: Abertam Cheese (2 months), Pecorino Cheese (fresco, semi-stagionato or stagionato)

Side-by-Side Comparison

	Abertam Cheese	Pecorino Cheese
Country of Origin	Czech Republic	Italy
Specific Origin	Karlovy Vary	Italy
Milk Type	Sheep's milk	Sheep's milk
Texture	Hard, artisan	Hard
Rind	Natural	—
Aging	2 months	Fresco, semi-stagionato or stagionato
Taste	Acidic, strong, tangy	—

Taste Comparison: Does Abertam Cheese Taste Like Pecorino Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.

Can You Substitute Abertam Cheese for Pecorino Cheese?

In most recipes, Abertam Cheese and Pecorino 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.

Which Is Better, Abertam Cheese or Pecorino 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 Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Abertam Cheese the same as Pecorino Cheese?

No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Pecorino Cheese comes from Italy. Aging also differs: Abertam Cheese is typically aged 2 months, Pecorino Cheese fresco, semi-stagionato or stagionato.

Is Abertam Cheese similar to Pecorino Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Abertam Cheese for Pecorino Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abertam Cheese taste like Pecorino Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Cheese made of?

Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.

Which should I choose, Abertam Cheese or Pecorino Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Pecorino Cheese is hard.