Époisses Cheese vs Pecorino Romano Cheese

Q: Is Époisses Cheese the same as Pecorino Romano Cheese?

No. Époisses Cheese and Pecorino Romano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Époisses Cheese for Pecorino Romano Cheese?

In most recipes you can swap Époisses Cheese for Pecorino Romano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Époisses Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Époisses Cheese

Pecorino Romano Cheese

Époisses Cheese is a soft and creamy cow-milk cheese from France, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.

What Is Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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 Époisses Cheese and Pecorino Romano Cheese?

Origin: Époisses Cheese (France), Pecorino Romano Cheese (Italy)
Milk type: Époisses Cheese (Cow's Milk), Pecorino Romano Cheese (sheep's milk)
Texture: Époisses Cheese (Soft and creamy), Pecorino Romano Cheese (Hard)
Rind: Époisses Cheese (Washed-rind), Pecorino Romano Cheese (Pale yellow to brown or black)
Aging: Époisses Cheese (Minimum of 28 days), Pecorino Romano Cheese (5–8 months or longer)
Taste: Époisses Cheese (Subtle, fruity, distinctive, balanced), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Époisses Cheese	Pecorino Romano Cheese
Country of Origin	France	Italy
Specific Origin	Auxois And Terre Plaine, Burgundy	Lazio, Sardinia, Grosseto
Milk Type	Cow's Milk	Sheep's milk
Milk Treatment	Raw or pasteurized	—
Texture	Soft and creamy	Hard
Rind	Washed-rind	Pale yellow to brown or black
Aging	Minimum of 28 days	5–8 months or longer
Taste	Subtle, fruity, distinctive, balanced	Sharp, salty

Taste Comparison: Does Époisses Cheese Taste Like Pecorino Romano Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Époisses Cheese offers undergrowth, contrasted with Pecorino Romano Cheese's strong. More specifically, Époisses Cheese shows penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Époisses Cheese at minimum of 28 days develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Époisses Cheese for Pecorino Romano Cheese?

Époisses Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy bite and body where the recipe calls for hard. Flavor-wise, Époisses Cheese reads as subtle, fruity, distinctive, balanced while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Époisses 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 and creamy cheese, go with Époisses Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Époisses Cheese suits recipes that want subtle, fruity, distinctive, balanced notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Époisses Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Époisses Cheese originates in France, while Pecorino Romano Cheese comes from Italy. Époisses Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Époisses Cheese is typically aged minimum of 28 days, Pecorino Romano Cheese 5–8 months or longer.

Is Époisses Cheese similar to Pecorino Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Époisses Cheese for Pecorino Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Époisses Cheese taste like Pecorino Romano Cheese?

Époisses Cheese reads as subtle, fruity, distinctive, balanced, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Époisses Cheese leans undergrowth, and Pecorino Romano Cheese is closer to strong.

What is Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

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, Époisses Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Époisses Cheese is soft and creamy, while Pecorino Romano Cheese is hard.