Caciotta Cheese vs Pecorino Romano Cheese

In this article, we'll explore the answers to the most common questions about Caciotta Cheese and Pecorino Romano Cheese, including:

• "What is the difference between Caciotta Cheese and Pecorino Romano Cheese?"
• "Is Caciotta Cheese and Pecorino Romano Cheese the same?"
• "How does Caciotta Cheese compare to Pecorino Romano Cheese cheese?"
• "How does the taste of Caciotta Cheese compare to Pecorino Romano Cheese?"
• "Is Caciotta Cheese or Pecorino Romano Cheese better?"

Caciotta Cheese Overview

Caciotta is a soft to semi-hard cheese made from cow's, sheep's, or goat's milk, or a combination of these. It is typically aged for a few weeks, resulting in a mild and creamy flavor. Caciotta can be infused with various additives like truffles or chili peppers to enhance its flavor.

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

Caciotta Cheese comes from Italy. 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. Caciotta is not a protected cheese. Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Caciotta Cheese is made with cow, goat, sheep, or buffalo milk. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Caciotta's texture can be described as "semi-soft, artisan". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Caciotta Cheese has a mild taste. Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

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.

Ranking

Caciotta is ranked #80 out of 996 types based on community views. Pecorino Romano is ranked #64 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Caciotta and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft, artisan cheese, go for Caciotta. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Caciotta has a mild taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Caciotta Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses