Cheddar Cheese vs Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Cheddar Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Cheddar Cheese and Pecorino Romano Cheese?"
- "Is Cheddar Cheese and Pecorino Romano Cheese the same?"
- "How does Cheddar Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Pecorino Romano Cheese?"
- "Is Cheddar Cheese or Pecorino Romano Cheese better?"
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
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
Ranking
Cheddar is ranked #1 out of 375 types.
Pecorino Romano is ranked #81 out of 375 types.
Country of Origin
Cheddar Cheese comes from United Kingdom. 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. Cheddar is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies". Pecorino Romano Cheese has a sharp, salty flavor.
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . 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
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
Cheddar Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | United Kingdom | Italy |
Specific Origin | Southwest (Somerset, Gloucester) | Lazio, Sardinia, Grosseto |
Certification | None | DOP (1996) |
Milk Type | Cow's, sometimes goat's, sheep's, or buffalo's | Ewe's milk |
Milk Treatment | Raw, Thermized, Pasteurized | |
Fat Content | At least 50% fat in dry matter | ~36% |
Moisture Content | Up to 39% | |
Rind | Varies (natural, cloth, wax, plastic) | Pale yellow to brown or black |
Texture | Varies (rubbery to friable and crystalline) | Hard |
Flavor | Mild to sharp, buttery to brothy and savory | Sharp, salty |
Aroma | Varies | |
Colors | Natural or dyed orange | White interior, pale yellow to brown/black rind |
Forms | Tiny truckles to 650-pound blocks | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | A few months to several years | 5–8 months or longer |
Rennet Type | Rennet |