Idiazabal Cheese vs Pecorino Crotonese Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Pecorino Crotonese Cheese?

• Texture: Idiazabal Cheese (Firm, slightly elastic), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
• Rind: Idiazabal Cheese (Hard, smooth), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
• Aging: Idiazabal Cheese (60 days), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
• Taste: Idiazabal Cheese (Intense, slightly piquant), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like Pecorino Crotonese Cheese?

Idiazabal Cheese reads as intense, slightly piquant, 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, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).

Can You Substitute Idiazabal Cheese for Pecorino Crotonese Cheese?

In most recipes, Idiazabal Cheese and Pecorino Crotonese Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect firm, slightly elastic bite and body where the recipe calls for fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant 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, Idiazabal Cheese or Pecorino Crotonese Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, slightly elastic cheese, go with Idiazabal 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, Idiazabal Cheese suits recipes that want intense, slightly piquant 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).

Frequently Asked Questions

Is Idiazabal Cheese the same as Pecorino Crotonese Cheese?

No, they're distinct cheeses. Aging also differs: Idiazabal Cheese is typically aged 60 days, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).

Is Idiazabal Cheese similar to Pecorino Crotonese Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Idiazabal Cheese for Pecorino Crotonese Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Idiazabal Cheese taste like Pecorino Crotonese Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or Pecorino Crotonese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.