Go Back

Edam Cheese vs Pecorino Romano Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. 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

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

Composition and Texture

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

Edam Cheese's rind is described as smooth, waxed, 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.

Edam Cheese Pecorino Romano Cheese
Country of Origin Netherlands Italy
Specific Origin North of Holland Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow's Milk Ewe's milk
Milk Treatment Mostly pasteurized
Fat Content ~36%
Rind Smooth, waxed Pale yellow to brown or black
Texture Rubber-textured to crystalline Hard
Flavor Sweet, milky, nutty, buttery Sharp, salty
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors Red White interior, pale yellow to brown/black rind
Forms Round Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 3 months to longer 5–8 months or longer
Rennet Type Rennet