Beaufort Cheese vs Pecorino Romano Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.

What Is Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

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 Beaufort Cheese and Pecorino Romano Cheese?

• Origin: Beaufort Cheese (France), Pecorino Romano Cheese (Italy)
• Milk type: Beaufort Cheese (cow's milk), Pecorino Romano Cheese (sheep's milk)
• Rind: Beaufort Cheese (Even yellow color), Pecorino Romano Cheese (Pale yellow to brown or black)
• Aging: Beaufort Cheese (5 to 12+ months), Pecorino Romano Cheese (5–8 months or longer)
• Taste: Beaufort Cheese (strong), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Pecorino Romano Cheese?

Beaufort Cheese reads as strong, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Pecorino Romano Cheese's strong. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Beaufort Cheese for Pecorino Romano Cheese?

Beaufort Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Beaufort Cheese reads as strong while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Beaufort Cheese or Pecorino Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.

Frequently Asked Questions

Is Beaufort Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Beaufort Cheese originates in France, while Pecorino Romano Cheese comes from Italy. Beaufort Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Pecorino Romano Cheese 5–8 months or longer.

Is Beaufort Cheese similar to Pecorino Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Beaufort Cheese for Pecorino Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Beaufort Cheese taste like Pecorino Romano Cheese?

Beaufort Cheese reads as strong, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Pecorino Romano Cheese is closer to strong.

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

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, Beaufort Cheese or Pecorino Romano Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.