Fontina Cheese vs Pecorino Romano Cheese

In this article, we'll explore the answers to the most common questions about Fontina Cheese and Pecorino Romano Cheese, including:

• "What is the difference between Fontina Cheese and Pecorino Romano Cheese?"
• "Is Fontina Cheese and Pecorino Romano Cheese the same?"
• "How does Fontina Cheese compare to Pecorino Romano Cheese cheese?"
• "How does the taste of Fontina Cheese compare to Pecorino Romano Cheese?"
• "Is Fontina Cheese or Pecorino Romano Cheese better?"

Fontina Cheese Overview

Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.

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

Country of Origin

Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Fontina Cheese is made with cow milk that is typically raw or pasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . 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

Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Fontina is ranked #66 out of 996 types based on community views. Pecorino Romano is ranked #64 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Fontina and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Fontina Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses