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Blue Cheese vs Romano Cheese
Blue Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Romano Cheese, including:
- "What is the difference between Blue Cheese and Romano Cheese?"
- "Is Blue Cheese and Romano Cheese the same?"
- "How does Blue Cheese compare to Romano Cheese cheese?"
- "How does the taste of Blue Cheese compare to Romano Cheese?"
- "Is Blue Cheese or 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.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Romano Cheese originated from Italy.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
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". 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". Romano Cheese has a mild, sharp, tangy taste. 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 . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Romano Cheese's rind is described as natural .
Ranking
Blue is ranked #3 out of 996 types based on community views. Romano is ranked #180 out of 996 types based on community views.
Pairing Comparison
| Blue | 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 | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Romano pages.
Side-by-Side Comparison Table
| Blue Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized or unpasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Natural |
| Texture | Crumbly, Creamy, Semi-Soft | Hard |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, sharp, tangy |
| Aroma | Strong, Pungent, Earthy, Funky | Strong |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Pale yellow |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a hard consistency, Romano might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
