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Feta Cheese vs Pecorino Cheese
Feta Cheese
Pecorino Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Pecorino Cheese, including:
- "What is the difference between Feta Cheese and Pecorino Cheese?"
- "Is Feta Cheese and Pecorino Cheese the same?"
- "How does Feta Cheese compare to Pecorino Cheese cheese?"
- "How does the taste of Feta Cheese compare to Pecorino Cheese?"
- "Is Feta Cheese or Pecorino 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 Cheese Overview
Pecorino is a term for Italian cheeses made from sheep's milk. The most well-known varieties include Pecorino Romano, Pecorino Toscano, and Pecorino Sardo, each named after their region of origin. These cheeses vary in texture from soft and buttery to hard and granular, and they range in flavor from mild to sharp and salty, often aged to develop deeper flavors.
Comparing the Two Cheeses
Country of Origin
Feta Cheese comes from Greece. Pecorino 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 is not a protected cheese.
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Pecorino 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's texture can be described as "hard".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
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 .
Rind and Rennet Type
Feta Cheese's rind is described as none .
Ranking
Feta is ranked #29 out of 996 types based on community views. Pecorino is ranked #165 out of 996 types based on community views.
Pairing Comparison
| Feta | Pecorino | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | No pairings listed. |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Pecorino pages.
Side-by-Side Comparison Table
| Feta Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Not Specified |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Not Specified |
| Moisture Content | High | Not Specified |
| Rind | None | Not Specified |
| Texture | Soft, white, aged in brine | Hard |
| Taste | Sharp to mild | Not Specified |
| Aroma | Nutty, strong | Not Specified |
| Colors | White | Not Specified |
| Forms | Blocks submerged in brine, barrels | Not Specified |
| Age | 2 months to longer | Not Specified |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a hard consistency, Pecorino might be the better pick.
