All Comparisons

Cheddar Cheese vs Pecorino Romano Cheese

Cheddar Cheese

Cheddar, 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

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

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.

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
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