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Blue Cheese vs Pecorino Romano Cheese
Blue Cheese
Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Blue Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Blue Cheese and Pecorino Romano Cheese?"
- "Is Blue Cheese and Pecorino Romano Cheese the same?"
- "How does Blue Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Blue Cheese compare to Pecorino Romano Cheese?"
- "Is Blue Cheese or Pecorino Romano Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Pecorino Romano Cheese Overview
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
Comparing the Two Cheeses
Ranking
Blue is ranked #3 out of 377 types.
Pecorino Romano is ranked #85 out of 377 types.
Country of Origin
Blue Cheese comes from France. Pecorino Romano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Blue is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Pecorino Romano Cheese has a sharp, salty flavor.
Appearance and Aging
Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .
Rind and Rennet Type
Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
| Blue Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Lazio, Sardinia, Grosseto | |
| Certification | None | DOP (1996) |
| Milk Type | Cow, Sheep, Goat | Ewe's milk |
| Fat Content | ~36% | |
| Rind | Pale yellow to brown or black | |
| Texture | Hard | |
| Flavor | Sharp, salty | |
| Colors | White interior, pale yellow to brown/black rind | |
| Forms | Wheels, 49–71 lbs, 12–13" high, 11–12" wide | |
| Age | 5–8 months or longer | |
| Rennet Type | Rennet |
