Gruyere Cheese vs Pecorino Romano Cheese

In this article, we'll explore the answers to the most common questions about Gruyere Cheese and Pecorino Romano Cheese, including:

• "What is the difference between Gruyere Cheese and Pecorino Romano Cheese?"
• "Is Gruyere Cheese and Pecorino Romano Cheese the same?"
• "How does Gruyere Cheese compare to Pecorino Romano Cheese cheese?"
• "How does the taste of Gruyere Cheese compare to Pecorino Romano Cheese?"
• "Is Gruyere Cheese or Pecorino Romano Cheese better?"

Gruyere Cheese Overview

American Gruyere is inspired by the classic Swiss cheese but made in the United States. It replicates the sweet, slightly nutty flavor of traditional Gruyere. This version is typically smoother and creamier, with fewer age-induced cracks and holes. It is commonly used in cooking, especially in fondues, gratins, and baked dishes.

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

Country of Origin

Gruyere Cheese comes from United States. 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. Gruyere is not a protected cheese. Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Gruyere Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Gruyere Cheese has a fat content of ~30-34% and a moisture content of ~36-40%. Gruyere's texture can be described as "semi-firm". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Gruyere Cheese has a mild, nutty, slightly buttery taste. Gruyere's aroma can be described as "mild, slightly nutty, buttery". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Gruyere Cheese's appearance is colored pale yellow to golden , is available in block, wheel, sliced, shredded and is aged typically 3-6 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

Gruyere Cheese's rind is described as natural or brushed, sometimes waxed and uses microbial or vegetarian (varies by producer) rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Gruyere is ranked #42 out of 996 types based on community views. Pecorino Romano is ranked #64 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Gruyere and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semi-firm cheese, go for Gruyere. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Gruyere has a mild, nutty, slightly buttery taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Gruyere Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses