Lor Cheese vs Pecorino Sardo Cheese

Q: Is Lor Cheese the same as Pecorino Sardo Cheese?

No. Lor Cheese and Pecorino Sardo Cheese are distinct cheeses from Iran and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Lor Cheese for Pecorino Sardo Cheese?

In most recipes you can swap Lor Cheese for Pecorino Sardo Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Lor Cheese or Pecorino Sardo Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Lor Cheese is a soft cheese from Iran, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo and made from sheep milk, originating in Italy.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

What Is Pecorino Sardo Cheese?

Pecorino Sardo, also known as Fiore Sardo, is a firm sheep’s milk cheese from Sardinia, Italy. It comes in two varieties: Dolce (sweet), which is younger and softer, and Maturo (mature), which is harder and has a more intense flavor. Both types have a rich, nutty flavor with a hint of saltiness, ideal for grating over dishes or enjoying with fruit and wine.

What's the Difference Between Lor Cheese and Pecorino Sardo Cheese?

Origin: Lor Cheese (Iran), Pecorino Sardo Cheese (Italy)
Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Pecorino Sardo Cheese (Sheep's Milk)
Milk treatment: Lor Cheese (Heated at ~212°F (100°C) for 30 minutes), Pecorino Sardo Cheese (Pasteurized or Thermized)
Texture: Lor Cheese (Soft), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
Aging: Lor Cheese (Fresh), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
Taste: Lor Cheese (Slightly sweet cream), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)

Side-by-Side Comparison

	Lor Cheese	Pecorino Sardo Cheese
Country of Origin	Iran	Italy
Specific Origin	Azerbaijan And Kurdistan Provinces	Sardinia
Milk Type	Whey (from semihard cheeses like Peche)	Sheep's Milk
Milk Treatment	Heated at ~212°F (100°C) for 30 minutes	Pasteurized or Thermized
Texture	Soft	Firm but springy and elastic for Dolce, Hard and grainy for Maturo
Rind	—	Pale yellow to mahogany
Aging	Fresh	20 to 60 days for Dolce, At least 60 days for Maturo
Taste	Slightly sweet cream	Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo

Taste Comparison: Does Lor Cheese Taste Like Pecorino Sardo Cheese?

Lor Cheese reads as slightly sweet cream, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. On the nose, Lor Cheese offers no particular smell, contrasted with Pecorino Sardo Cheese's sheep's milk and hay for dolce. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.

Can You Substitute Lor Cheese for Pecorino Sardo Cheese?

Lor Cheese can stand in for Pecorino Sardo Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for firm but springy and elastic for dolce, hard and grainy for maturo. Flavor-wise, Lor Cheese reads as slightly sweet cream while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.

Which Is Better, Lor Cheese or Pecorino Sardo Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo Cheese is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream notes, while Pecorino Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.

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Frequently Asked Questions

Is Lor Cheese the same as Pecorino Sardo Cheese?

No, they're distinct cheeses. Lor Cheese originates in Iran, while Pecorino Sardo Cheese comes from Italy. Aging also differs: Lor Cheese is typically aged fresh, Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.

Is Lor Cheese similar to Pecorino Sardo Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Lor Cheese for Pecorino Sardo Cheese?

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

Does Lor Cheese taste like Pecorino Sardo Cheese?

Lor Cheese reads as slightly sweet cream, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo. Aromas also diverge. Lor Cheese leans no particular smell, and Pecorino Sardo Cheese is closer to sheep's milk and hay for dolce.

What is Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

What is Pecorino Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

Which should I choose, Lor Cheese or Pecorino Sardo Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.