All Comparisons

Gorgonzola Cheese vs Pecorino Romano Cheese

Gorgonzola Cheese

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

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

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'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. Pecorino Romano Cheese has a sharp, salty flavor.

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.

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
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
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