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Gorgonzola Cheese vs Pecorino Romano Cheese

Origin and Certification

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

Milk Type and Treatment

Gorgonzola Cheese can be made out of milk from cow’s milk and is typically pasteurized during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Gorgonzola Cheese's flavor profile is characterized by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. 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

Gorgonzola 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.

Gorgonzola Cheese Pecorino Romano Cheese
Country of Origin Italy Italy
Specific Origin Lombardy, Piedmont Lazio, Sardinia, Grosseto
Certification PDO (1996) DOP (1996)
Milk Type Cow’s milk Ewe's milk
Milk Treatment Pasteurized
Fat Content ~36%
Rind None Pale yellow to brown or black
Texture Soft to crumbly Hard
Flavor Sweet to savory Sharp, salty
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors Straw-white, blue-green veins White interior, pale yellow to brown/black rind
Forms 13 to 26 pounds Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 2 to 3 months 5–8 months or longer
Rennet Type Rennet