Halloumi Cheese vs Pecorino Romano Cheese

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

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

Halloumi Cheese Overview

Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.

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

Halloumi Cheese comes from Cyprus. 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. Halloumi Cheese has a PDO (2014). Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Halloumi Cheese is made with cow, goat, and sheep milk. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Halloumi's texture can be described as "semihard". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

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

Appearance and Aging

Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . 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

Halloumi Cheese's rind is described as no rind and uses animal rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Halloumi is ranked #100 out of 996 types based on community views. Pecorino Romano is ranked #76 out of 996 types based on community views.

Pairing Comparison

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

Side-by-Side Comparison Table

Which One Should You Choose?

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

Compare Halloumi Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses