Iberico Cheese vs Pecorino Romano Cheese

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

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

Iberico Cheese Overview

Queso Iberico is a hard cheese from Spain made using a blend of cow's, goat's, and sheep's milk. It can be crafted from either pasteurized or unpasteurized milk, contributing to its rich and aromatic profile. This cheese has a buttery and nutty flavor with a strong taste that captures the essence of its mixed milk origins. The cheese is typically white in color and features a natural rind. Known also as Iberico Cheese, it offers a satisfying density and a complex taste that pairs well with a variety of foods. Its rich aroma and firm texture make it a popular choice for cheese lovers seeking a traditional Spanish flavor.

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

Iberico Cheese comes from Spain. 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. Iberico is not a protected cheese. Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Iberico Cheese is made with cow, goat, and sheep milk that is typically pasteurized or unpasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

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

Taste and Aroma

Iberico Cheese has a buttery, nutty, strong taste. Iberico's aroma can be described as "aromatic, rich". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Iberico Cheese's appearance is colored white . 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

Iberico Cheese's rind is described as natural . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Iberico is ranked #89 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 Iberico and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

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

Compare Iberico Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses