Feta Cheese vs Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Feta Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Feta Cheese and Pecorino Romano Cheese?"
- "Is Feta Cheese and Pecorino Romano Cheese the same?"
- "How does Feta Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Feta Cheese compare to Pecorino Romano Cheese?"
- "Is Feta Cheese or Pecorino Romano Cheese better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
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
Ranking
Feta is ranked #30 out of 376 types.
Pecorino Romano is ranked #96 out of 376 types.
Country of Origin
Feta Cheese comes from Greece. 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. Feta Cheese has a PDO (2002). Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Feta Cheese has a sharp to mild flavor. Pecorino Romano Cheese has a sharp, salty flavor.
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . 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
Feta Cheese's rind is described as none . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
Feta Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | Greece | Italy |
Specific Origin | Throughout Greece | Lazio, Sardinia, Grosseto |
Certification | PDO (2002) | DOP (1996) |
Milk Type | Sheep's Milk, or blend with Goat's | Ewe's milk |
Milk Treatment | Pasteurized, sometimes raw | |
Fat Content | ~36% | |
Moisture Content | High | |
Rind | None | Pale yellow to brown or black |
Texture | Soft, white, aged in brine | Hard |
Flavor | Sharp to mild | Sharp, salty |
Colors | White | White interior, pale yellow to brown/black rind |
Forms | Blocks submerged in brine, barrels | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | 2 months to longer | 5–8 months or longer |
Rennet Type | Rennet |