Gorgonzola Cheese vs Pecorino Romano Cheese
Gorgonzola Cheese
Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Gorgonzola Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Gorgonzola Cheese and Pecorino Romano Cheese?"
- "Is Gorgonzola Cheese and Pecorino Romano Cheese the same?"
- "How does Gorgonzola Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Pecorino Romano Cheese?"
- "Is Gorgonzola Cheese or Pecorino Romano Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
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
Ranking
Gorgonzola is ranked #18 out of 866 types based on community views.
Pecorino Romano is ranked #83 out of 866 types based on community views.
Country of Origin
Gorgonzola 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. Gorgonzola Cheese has a PDO (1996). Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Gorgonzola Cheese has a sweet to savory flavor. Gorgonzola's aroma can be described as "nutty". Pecorino Romano Cheese has a sharp, salty flavor. Pecorino Romano's aroma can be described as "strong".
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . 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
Gorgonzola Cheese's rind is described as none . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
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 | sheep's milk |
Milk Treatment | pasteurized | |
Fat Content | 25-35% | ~36% |
Rind | None | Pale yellow to brown or black |
Texture | Soft to crumbly | Hard |
Flavor | Sweet to savory | Sharp, salty |
Aroma | nutty | strong |
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 |