Camembert Cheese vs Pecorino Romano Cheese
Camembert Cheese
Pecorino Romano Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
What Is Camembert Cheese?
Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.
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 Camembert Cheese and Pecorino Romano Cheese?
- Origin: Camembert Cheese (France), Pecorino Romano Cheese (Italy)
- Milk type: Camembert Cheese (cow's milk), Pecorino Romano Cheese (sheep's milk)
- Texture: Camembert Cheese (soft, artisan), Pecorino Romano Cheese (Hard)
- Rind: Camembert Cheese (Bloomy), Pecorino Romano Cheese (Pale yellow to brown or black)
- Aging: Camembert Cheese (minimum 3 weeks), Pecorino Romano Cheese (5–8 months or longer)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Pecorino Romano Cheese (Sharp, salty)
Side-by-Side Comparison
| Camembert Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Lazio, Sardinia, Grosseto |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | — |
| Texture | Soft, artisan | Hard |
| Rind | Bloomy | Pale yellow to brown or black |
| Aging | Minimum 3 weeks | 5–8 months or longer |
| Taste | Slightly sour, stronger than brie | Sharp, salty |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Camembert Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Pairs well with | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier, Cabernet Franc, Cava, Champagne, Crackers, Fig Jam and more | Olives, Amaro, Cabernet Sauvignon, Malbec, Pistachios |
Taste Comparison: Does Camembert Cheese Taste Like Pecorino Romano Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Pecorino Romano Cheese's strong. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.
Can You Substitute Camembert Cheese for Pecorino Romano Cheese?
Camembert 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, Camembert Cheese reads as slightly sour, stronger than brie while Pecorino Romano Cheese brings sharp, salty notes.
Which Is Better, Camembert 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 Camembert Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.
Which is your favorite?
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Frequently Asked Questions
Is Camembert Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Pecorino Romano Cheese comes from Italy. Camembert Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Pecorino Romano Cheese 5–8 months or longer.
Is Camembert Cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Camembert Cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Camembert Cheese taste like Pecorino Romano Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Pecorino Romano Cheese is closer to strong.
What is Camembert Cheese made of?
Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Pecorino Romano Cheese is hard.