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Gorgonzola Cheese vs Romano Cheese
Gorgonzola Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Gorgonzola Cheese and Romano Cheese, including:
- "What is the difference between Gorgonzola Cheese and Romano Cheese?"
- "Is Gorgonzola Cheese and Romano Cheese the same?"
- "How does Gorgonzola Cheese compare to Romano Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Romano Cheese?"
- "Is Gorgonzola Cheese or 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.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Gorgonzola Cheese comes from Italy. 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). Romano is not a protected cheese.
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Gorgonzola Cheese has a fat content of 25-35%. Gorgonzola's texture can be described as "soft to crumbly". Romano's texture can be described as "hard".
Taste and Aroma
Gorgonzola Cheese has a sweet to savory taste. Gorgonzola's aroma can be described as "nutty". Romano Cheese has a mild, sharp, tangy taste. 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 . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Gorgonzola Cheese's rind is described as none . Romano Cheese's rind is described as natural .
Ranking
Gorgonzola is ranked #20 out of 996 types based on community views. Romano is ranked #180 out of 996 types based on community views.
Pairing Comparison
| Gorgonzola | Romano | |
|---|---|---|
| Best Pairings | Asti Spumante, Dried Fruit, Steak | No pairings listed. |
| Other Good Pairings | Bresaola | No additional pairings listed. |
For more details, check the full pairing guides on the Gorgonzola and Romano pages.
Side-by-Side Comparison Table
| Gorgonzola Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Lombardy, Piedmont | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized or unpasteurized |
| Fat Content | 25-35% | Not Specified |
| Rind | None | Natural |
| Texture | Soft to crumbly | Hard |
| Taste | Sweet to savory | Mild, sharp, tangy |
| Aroma | Nutty | Strong |
| Colors | Straw-white, blue-green veins | Pale yellow |
| Forms | 13 to 26 pounds | Not Specified |
| Age | 2 to 3 months | Not Specified |
Which One Should You Choose?
If you prefer a soft to crumbly cheese, go for Gorgonzola. But if you enjoy a hard consistency, Romano might be the better pick. Gorgonzola has a sweet to savory taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
