, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Langres Cheese vs Romano Cheese
Langres Cheese
Romano Cheese
In this article, we'll explore the answers to the most common questions about Langres Cheese and Romano Cheese, including:
- "What is the difference between Langres Cheese and Romano Cheese?"
- "Is Langres Cheese and Romano Cheese the same?"
- "How does Langres Cheese compare to Romano Cheese cheese?"
- "How does the taste of Langres Cheese compare to Romano Cheese?"
- "Is Langres Cheese or Romano Cheese better?"
Langres Cheese Overview
Langres is a washed-rind cheese from the Champagne region of France. It has a distinctive sunken top, which is traditionally filled with Champagne or Marc de Bourgogne when served. This cheese has a creamy interior with a strong, pungent aroma and a complex, slightly spicy flavor.
Romano Cheese Overview
Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.
Comparing the Two Cheeses
Country of Origin
Langres Cheese comes from France. 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. Langres Cheese has a PDO (2009), PDO (1996). Romano is not a protected cheese.
Milk Type and Treatment
Langres Cheese is made with cow milk that is typically unpasteurized. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Langres's texture can be described as "semisoft". Romano's texture can be described as "hard".
Taste and Aroma
Langres Cheese has a creamy, nutty taste. Langres's aroma can be described as "creamy aromas". Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".
Appearance and Aging
Langres Cheese's appearance is colored orange and is available in cylindrical . Romano Cheese has a color of pale yellow .
Rind and Rennet Type
Langres Cheese's rind is described as soft, orange . Romano Cheese's rind is described as natural .
Ranking
Langres is ranked #60 out of 996 types based on community views. Romano is ranked #179 out of 996 types based on community views.
Side-by-Side Comparison Table
| Langres Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Plateau De Langres, Champagne Region | Not Specified |
| Certification | PDO (2009), PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized or unpasteurized |
| Rind | Soft, orange | Natural |
| Texture | Semisoft | Hard |
| Taste | Creamy, nutty | Mild, sharp, tangy |
| Aroma | Creamy aromas | Strong |
| Colors | Orange | Pale yellow |
| Forms | Cylindrical | Not Specified |
Which One Should You Choose?
If you prefer a semisoft cheese, go for Langres. But if you enjoy a hard consistency, Romano might be the better pick. Langres has a creamy, nutty taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.
