Go Back

Gouda Cheese vs Pecorino Romano Cheese

Origin and Certification

Gouda Cheese originates from Netherlands, specifically from Southern Holland. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Gouda 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

Gouda Cheese's composition reveals that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Gouda Cheese's flavor profile is characterized by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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

Gouda Cheese's appearance can be described by its color, which is yellow, and it is available in large wheels. This variety is aged varies. 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

Gouda Cheese's rind is described as durable, 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.

Gouda Cheese Pecorino Romano Cheese
Country of Origin Netherlands Italy
Specific Origin Southern Holland Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow’s milk Ewe's milk
Milk Treatment Pasteurized
Fat Content ~36%
Moisture Content Reduced by scalding
Rind Durable Pale yellow to brown or black
Texture Varies Hard
Flavor Sweet to nutty Sharp, salty
Flavor Notes Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch. Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors Yellow White interior, pale yellow to brown/black rind
Forms Large wheels Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age Varies 5–8 months or longer
Rennet Type Rennet