Feta Cheese vs Pecorino Romano Cheese

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

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

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

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

Q: Which should I choose, Feta 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.

Feta Cheese

Pecorino Romano Cheese

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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 Feta Cheese and Pecorino Romano Cheese?

Origin: Feta Cheese (Greece), Pecorino Romano Cheese (Italy)
Milk type: Feta Cheese (goat's and sheep's milk), Pecorino Romano Cheese (sheep's milk)
Texture: Feta Cheese (Soft, white, aged in brine), Pecorino Romano Cheese (Hard)
Rind: Feta Cheese (None), Pecorino Romano Cheese (Pale yellow to brown or black)
Aging: Feta Cheese (2 months to longer), Pecorino Romano Cheese (5–8 months or longer)
Taste: Feta Cheese (Sharp to mild), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Feta Cheese	Pecorino Romano Cheese
Country of Origin	Greece	Italy
Specific Origin	Mainland Greece And Lesbos Prefecture	Lazio, Sardinia, Grosseto
Milk Type	Goat's and sheep's milk	Sheep's milk
Milk Treatment	Pasteurized, sometimes raw	—
Texture	Soft, white, aged in brine	Hard
Rind	None	Pale yellow to brown or black
Aging	2 months to longer	5–8 months or longer
Taste	Sharp to mild	Sharp, salty

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

	Feta Cheese	Pecorino Romano Cheese
Pairs well with	Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto and more	Olives, Amaro, Cabernet Sauvignon, Malbec, Pistachios

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

Feta Cheese reads as sharp to mild, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Pecorino Romano Cheese's strong. More specifically, Feta Cheese shows 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., while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Feta Cheese for Pecorino Romano Cheese?

Feta Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for hard. Flavor-wise, Feta Cheese reads as sharp to mild while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Feta 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, white, aged in brine cheese, go with Feta Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.

Which is your favorite?

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Frequently Asked Questions

Is Feta Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Pecorino Romano Cheese comes from Italy. Feta Cheese is made from goat and sheep milk; Pecorino Romano Cheese uses sheep. Aging also differs: Feta Cheese is typically aged 2 months to longer, Pecorino Romano Cheese 5–8 months or longer.

Is Feta Cheese similar to Pecorino Romano Cheese?

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

Can I substitute Feta Cheese for Pecorino Romano Cheese?

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

Does Feta Cheese taste like Pecorino Romano Cheese?

Feta Cheese reads as sharp to mild, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Pecorino Romano Cheese is closer to strong.

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

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, Feta Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Pecorino Romano Cheese is hard.