Époisses Cheese vs Pecorino Romano Cheese

In this article, we'll explore the answers to the most common questions about Époisses Cheese and Pecorino Romano Cheese, including:

• "What is the difference between Époisses Cheese and Pecorino Romano Cheese?"
• "Is Époisses Cheese and Pecorino Romano Cheese the same?"
• "How does Époisses Cheese compare to Pecorino Romano Cheese cheese?"
• "How does the taste of Époisses Cheese compare to Pecorino Romano Cheese?"
• "Is Époisses Cheese or Pecorino Romano Cheese better?"

Époisses Cheese Overview

Époisses is a strongly flavored, washed-rind cheese from Burgundy, made from cow's milk. It is known for its creamy texture and rich, intense flavor with hints of barnyard and bacon. The rind is washed with Marc de Bourgogne brandy during maturation, contributing to its characteristic strong smell and deep orange color. Époisses is typically eaten with crusty bread or used to add depth to sauces.

Pecorino Romano Cheese Overview

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

Comparing the Two Cheeses

Country of Origin

Époisses Cheese comes from France. Pecorino Romano Cheese originated from Italy.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Époisses Cheese has a PDO (1996), AOC (1991). Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Époisses Cheese is made with cow milk. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Époisses's texture can be described as "soft and creamy". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Époisses Cheese has a subtle, fruity, distinctive, balanced taste. Époisses's aroma can be described as "undergrowth". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Époisses Cheese's appearance is colored orange ivory to brick red , is available in small and large sizes and is aged minimum of 28 days . Pecorino Romano Cheese has a color of 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

Époisses Cheese's rind is described as washed-rind . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Époisses is ranked #30 out of 996 types based on community views. Pecorino Romano is ranked #64 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Époisses and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft and creamy cheese, go for Époisses. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Époisses has a subtle, fruity, distinctive, balanced taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Époisses Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses