Cambozola Cheese vs Pecorino Romano Cheese

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

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

Cambozola Cheese Overview

Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's particularly loved for its melt-in-the-mouth texture and is a popular choice on cheeseboards.

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

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

Milk Type and Treatment

Cambozola Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

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

Taste and Aroma

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

Cambozola is ranked #93 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 Cambozola and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft, soft-ripened cheese, go for Cambozola. But if you enjoy a hard consistency, Pecorino Romano might be the better pick.

Compare Cambozola Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses