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Feta Cheese vs Pecorino Romano Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Feta Cheese can be made out of milk from sheep's milk, or blend with goat's and is typically pasteurized, sometimes raw during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 months to longer. 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

Feta Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

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
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer. Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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