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Cheddar Cheese vs Pecorino Romano Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Pecorino Romano Cheese features a color that is 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), and it uses an unspecified type rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

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
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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