Exmoor Blue Cheese vs Pecorino Romano Cheese
Exmoor Blue Cheese is a soft cow-milk cheese, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
What Is Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What Is Pecorino Romano Cheese?
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.
What's the Difference Between Exmoor Blue Cheese and Pecorino Romano Cheese?
- Milk type: Exmoor Blue Cheese (Cow), Pecorino Romano Cheese (sheep's milk)
- Texture: Exmoor Blue Cheese (Soft), Pecorino Romano Cheese (Hard)
- Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Pecorino Romano Cheese (Pale yellow to brown or black)
- Aging: Exmoor Blue Cheese (3 to 6 weeks), Pecorino Romano Cheese (5–8 months or longer)
Side-by-Side Comparison
| Exmoor Blue Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Devon And Somerset, England | Lazio, Sardinia, Grosseto |
| Milk Type | Cow | Sheep's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Hard |
| Rind | Treated with Penicillium candidum | Pale yellow to brown or black |
| Aging | 3 to 6 weeks | 5–8 months or longer |
| Taste | — | Sharp, salty |
Taste Comparison: Does Exmoor Blue Cheese Taste Like Pecorino Romano Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.
Can You Substitute Exmoor Blue Cheese for Pecorino Romano Cheese?
Exmoor Blue 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.
Which Is Better, Exmoor Blue 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 Exmoor Blue Cheese. For a hard profile, Pecorino Romano Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Exmoor Blue Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Pecorino Romano Cheese 5–8 months or longer.
Is Exmoor Blue Cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Exmoor Blue Cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Exmoor Blue Cheese taste like Pecorino Romano Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
What is Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using rennet rennet. It's typically aged 5–8 months or longer. It originates in Italy.
Which should I choose, Exmoor Blue Cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Pecorino Romano Cheese is hard.