Herve Cheese vs Pecorino Crotonese Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.
What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Herve Cheese and Pecorino Crotonese Cheese?
- Milk type: Herve Cheese (cow's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Texture: Herve Cheese (soft, artisan), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Herve Cheese (washed), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Aging: Herve Cheese (about 3 months), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Herve Cheese (smooth, spicy), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Herve Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Herve, Province Of Liège, Belgium | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Cow's milk | Whole sheep's milk |
| Milk Treatment | Raw | Raw, thermised, or pasteurised |
| Texture | Soft, artisan | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Washed | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | About 3 months | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Smooth, spicy | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Herve Cheese Taste Like Pecorino Crotonese Cheese?
Herve Cheese reads as smooth, spicy, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Herve Cheese offers pungent, strong, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Herve Cheese shows sweet when young, spicy with age, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Herve Cheese for Pecorino Crotonese Cheese?
Herve Cheese can stand in for Pecorino Crotonese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Herve Cheese reads as smooth, spicy while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Herve Cheese or Pecorino Crotonese Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Herve Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Herve Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Herve Cheese is typically aged about 3 months, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Herve Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Herve Cheese taste like Pecorino Crotonese Cheese?
Herve Cheese reads as smooth, spicy, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Herve Cheese leans pungent, strong, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Herve Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.