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
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 PDO (1996), DOP (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Pecorino Romano is ranked #68 out of 996 types based on community views.
Pairing Comparison
Blue | Pecorino Romano | |
---|---|---|
Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Olives |
Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Amaro, Cabernet Sauvignon, Malbec, Pistachios |
For more details, check the full pairing guides on the Blue and Pecorino Romano pages.
Side-by-Side Comparison Table
Blue Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | France | Italy |
Specific Origin | Not Specified | Lazio, Sardinia, Grosseto |
Certification | Not Specified | PDO (1996), DOP (1996) |
Milk Type | Cow, Sheep, Goat | Sheep's milk |
Milk Treatment | Pasteurized or Raw | Not Specified |
Fat Content | Around 25-35% | ~36% |
Moisture Content | Around 30-50% | Not Specified |
Rind | Natural | Pale yellow to brown or black |
Texture | Crumbly, Creamy, Semi-Soft | Hard |
Taste | Sharp, Tangy, Savory, Salty, Pungent | Sharp, salty |
Aroma | Strong, Pungent, Earthy, Funky | Strong |
Colors | White to Creamy Yellow base with Blue-Green Veining | White interior, pale yellow to brown/black rind |
Forms | Wheel, Block, Wedge, Crumbles | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | Typically aged 2-6 months | 5–8 months or longer |
Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Rennet |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.