Dovedale cheese vs Pecorino Romano Cheese
Dovedale cheese
Pecorino Romano Cheese
Dovedale cheese is a soft cow-milk cheese, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
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What Is Dovedale cheese?
Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.
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 Dovedale cheese and Pecorino Romano Cheese?
- Milk type: Dovedale cheese (Cow), Pecorino Romano Cheese (sheep's milk)
- Texture: Dovedale cheese (Soft), Pecorino Romano Cheese (Hard)
- Taste: Dovedale cheese (mild blue), Pecorino Romano Cheese (Sharp, salty)
Side-by-Side Comparison
| Dovedale cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Within Fifty Miles Of Dovedale, England | Lazio, Sardinia, Grosseto |
| Milk Type | Cow | Sheep's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft | Hard |
| Rind | — | Pale yellow to brown or black |
| Aging | — | 5–8 months or longer |
| Taste | Mild blue | Sharp, salty |
Taste Comparison: Does Dovedale cheese Taste Like Pecorino Romano Cheese?
Dovedale cheese reads as mild blue, while Pecorino Romano Cheese brings sharp, salty character. More specifically, Dovedale cheese shows mild and creamy, with a continental character from brine dipping, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely.
Can You Substitute Dovedale cheese for Pecorino Romano Cheese?
Dovedale cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Dovedale cheese reads as mild blue while Pecorino Romano Cheese brings sharp, salty notes.
Which Is Better, Dovedale 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 cheese, go with Dovedale cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Dovedale cheese suits recipes that want mild blue notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.
Which is your favorite?
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Frequently Asked Questions
Is Dovedale cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Dovedale cheese is made from cow milk; Pecorino Romano Cheese uses sheep.
Is Dovedale cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Dovedale cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Dovedale cheese taste like Pecorino Romano Cheese?
Dovedale cheese reads as mild blue, while Pecorino Romano Cheese is sharp, salty.
What is Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
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, Dovedale cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Dovedale cheese is soft, while Pecorino Romano Cheese is hard.