Caciottone di Norcia Cheese vs Romano Cheese

Q: Is Caciottone di Norcia Cheese the same as Romano Cheese?

No. Caciottone di Norcia Cheese and Romano Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Caciottone di Norcia Cheese for Romano Cheese?

In most recipes you can swap Caciottone di Norcia Cheese for Romano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Caciottone di Norcia Cheese or Romano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.

What Is Caciottone di Norcia Cheese?

Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately

What Is Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

What's the Difference Between Caciottone di Norcia Cheese and Romano Cheese?

Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Romano Cheese (cow's, goat's or sheep's milk)
Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Romano Cheese (pasteurized or unpasteurized)
Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Romano Cheese (hard)
Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Romano Cheese (natural)
Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

	Caciottone di Norcia Cheese	Romano Cheese
Country of Origin	—	Italy
Specific Origin	Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo	The U.S. And Canada
Milk Type	Cow's milk and sheep's milk	Cow's, goat's or sheep's milk
Milk Treatment	Pasteurized	Pasteurized or unpasteurized
Texture	Soft and buttery, becoming firmer closer to the rind	Hard
Rind	Thin, smooth, and washed	Natural
Aging	20 to 365 days, depending on ripening type	—
Taste	Fragrant and aromatic with a creamy aftertaste	Mild, sharp, tangy

Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Romano Cheese?

Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Romano Cheese brings mild, sharp, tangy character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Romano Cheese's strong. More specifically, Caciottone di Norcia Cheese shows cream, while Romano Cheese leans toward salty.

Can You Substitute Caciottone di Norcia Cheese for Romano Cheese?

Caciottone di Norcia Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for hard. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Caciottone di Norcia Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Which is your favorite?

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Frequently Asked Questions

Is Caciottone di Norcia Cheese the same as Romano Cheese?

No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Romano Cheese uses cow, goat, or sheep.

Is Caciottone di Norcia Cheese similar to Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Caciottone di Norcia Cheese for Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Caciottone di Norcia Cheese taste like Romano Cheese?

Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Romano Cheese is closer to strong.

What is Caciottone di Norcia Cheese made of?

Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.

What is Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Caciottone di Norcia Cheese or Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Romano Cheese is hard.