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Emmental Cheese vs Pecorino Romano Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

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

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

Emmental Cheese Pecorino Romano Cheese
Country of Origin Switzerland Italy
Specific Origin Emmental, Canton of Bern Lazio, Sardinia, Grosseto
Certification PDO (2004) DOP (1996)
Milk Type Raw Cow's Milk Ewe's milk
Milk Treatment Raw
Fat Content Minimum of 45% (dry matter) ~36%
Rind Pale yellow to brown or black
Texture Hard or medium-hard Hard
Flavor Nutty, sweet Sharp, salty
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors Yellow White interior, pale yellow to brown/black rind
Forms Round loaves Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 4 months to over 1 year 5–8 months or longer
Rennet Type Rennet