Graviera Naxou Cheese vs Pecorino Cheese
Graviera Naxou Cheese
Pecorino Cheese
Graviera Naxou Cheese is a hard, elastic cow, goat, or sheep-milk cheese from Greece, while Pecorino Cheese is hard and made from sheep milk, originating in Italy.
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What Is Graviera Naxou Cheese?
Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.
What Is Pecorino Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What's the Difference Between Graviera Naxou Cheese and Pecorino Cheese?
- Origin: Graviera Naxou Cheese (Greece), Pecorino Cheese (Italy)
- Milk type: Graviera Naxou Cheese (Cow's milk, sometimes with sheep's or goat's milk), Pecorino Cheese (Sheep's milk)
- Texture: Graviera Naxou Cheese (Hard, elastic), Pecorino Cheese (Hard)
- Aging: Graviera Naxou Cheese (3 months), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Graviera Naxou Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Naxos | Italy |
| Milk Type | Cow's milk, sometimes with sheep's or goat's milk | Sheep's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Hard, elastic | Hard |
| Rind | Smear rind | — |
| Aging | 3 months | Fresco, semi-stagionato or stagionato |
Taste Comparison: Does Graviera Naxou Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Graviera Naxou Cheese shows produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Graviera Naxou Cheese at 3 months develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Graviera Naxou Cheese for Pecorino Cheese?
Graviera Naxou Cheese can stand in for Pecorino Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, elastic bite and body where the recipe calls for hard.
Which Is Better, Graviera Naxou Cheese or Pecorino Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, elastic cheese, go with Graviera Naxou Cheese. For a hard profile, Pecorino Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Graviera Naxou Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Graviera Naxou Cheese originates in Greece, while Pecorino Cheese comes from Italy. Graviera Naxou Cheese is made from cow, goat, or sheep milk; Pecorino Cheese uses sheep. Aging also differs: Graviera Naxou Cheese is typically aged 3 months, Pecorino Cheese fresco, semi-stagionato or stagionato.
Is Graviera Naxou Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Graviera Naxou Cheese for Pecorino Cheese?
You can, but expect a shift in richness and milk character.
Does Graviera Naxou Cheese taste like Pecorino Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Graviera Naxou Cheese made of?
Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.
What is Pecorino Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
Which should I choose, Graviera Naxou Cheese or Pecorino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Graviera Naxou Cheese is hard, elastic, while Pecorino Cheese is hard.