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Colby Cheese vs Pecorino Romano Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. 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

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. 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

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. 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

Colby Cheese's rind is described as none, 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.

Colby Cheese Pecorino Romano Cheese
Country of Origin United States Italy
Specific Origin Colby, Wisconsin Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Whole Milk Ewe's milk
Milk Treatment Pasteurized
Fat Content ~31–32% (total weight basis) ~36%
Moisture Content 40%
Rind None Pale yellow to brown or black
Texture Slightly curdy, softer Hard
Flavor Mild, milky Sharp, salty
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors Orange White interior, pale yellow to brown/black rind
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age < 3 months 5–8 months or longer
Rennet Type Rennet