Brousse du Rove Cheese vs Pecorino Romano Cheese
Brousse du Rove Cheese is a soft, artisan cow or goat-milk cheese from France, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
What Is Brousse du Rove Cheese?
Brousse du Rove is a goat cheese from Le Rove, near Marseille in the Bouches-du-Rhône. It is made from whole milk of Rove goats, set with vinegar, shaped into small cones, and has carried an Appellation d'origine contrôlée since 2018.
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 Brousse du Rove Cheese and Pecorino Romano Cheese?
- Origin: Brousse du Rove Cheese (France), Pecorino Romano Cheese (Italy)
- Milk type: Brousse du Rove Cheese (goat's milk (Rove breed), sometimes cow's milk), Pecorino Romano Cheese (sheep's milk)
- Texture: Brousse du Rove Cheese (soft, artisan), Pecorino Romano Cheese (Hard)
- Taste: Brousse du Rove Cheese (mild, sweet), Pecorino Romano Cheese (Sharp, salty)
Side-by-Side Comparison
| Brousse du Rove Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Le Rove, Bouches-Du-Rhône, France | Lazio, Sardinia, Grosseto |
| Milk Type | Goat's milk (Rove breed), sometimes cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, artisan | Hard |
| Rind | — | Pale yellow to brown or black |
| Aging | — | 5–8 months or longer |
| Taste | Mild, sweet | Sharp, salty |
Taste Comparison: Does Brousse du Rove Cheese Taste Like Pecorino Romano Cheese?
Brousse du Rove Cheese reads as mild, sweet, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Brousse du Rove Cheese offers milky, contrasted with Pecorino Romano Cheese's strong.
Can You Substitute Brousse du Rove Cheese for Pecorino Romano Cheese?
Brousse du Rove Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for hard. Flavor-wise, Brousse du Rove Cheese reads as mild, sweet while Pecorino Romano Cheese brings sharp, salty notes.
Which Is Better, Brousse du Rove Cheese or Pecorino Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Brousse du Rove Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Brousse du Rove Cheese suits recipes that want mild, sweet notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.
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Frequently Asked Questions
Is Brousse du Rove Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Brousse du Rove Cheese originates in France, while Pecorino Romano Cheese comes from Italy. Brousse du Rove Cheese is made from cow or goat milk; Pecorino Romano Cheese uses sheep.
Is Brousse du Rove Cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brousse du Rove Cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Brousse du Rove Cheese taste like Pecorino Romano Cheese?
Brousse du Rove Cheese reads as mild, sweet, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Brousse du Rove Cheese leans milky, and Pecorino Romano Cheese is closer to strong.
What is Brousse du Rove Cheese made of?
Brousse du Rove Cheese is made from cow or goat milk (pasteurized), using none, set with spirit vinegar rennet. 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, Brousse du Rove Cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brousse du Rove Cheese is soft, artisan, while Pecorino Romano Cheese is hard.