Lor Cheese vs Pecorino Cheese
Lor Cheese
Pecorino Cheese
Lor Cheese is a soft cheese from Iran, while Pecorino Cheese is hard and made from sheep milk, originating in Italy.
Buy Lor Cheese
Buy Pecorino Cheese
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 Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What's the Difference Between Lor Cheese and Pecorino Cheese?
- Origin: Lor Cheese (Iran), Pecorino Cheese (Italy)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Pecorino Cheese (sheep's milk)
- Texture: Lor Cheese (Soft), Pecorino Cheese (hard)
- Aging: Lor Cheese (Fresh), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Lor Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Iran | Italy |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Italy |
| Milk Type | Whey (from semihard cheeses like Peche) | Sheep's milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | — |
| Texture | Soft | Hard |
| Aging | Fresh | Fresco, semi-stagionato or stagionato |
| Taste | Slightly sweet cream | — |
Taste Comparison: Does Lor Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Lor Cheese at fresh develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Lor Cheese for Pecorino Cheese?
Lor Cheese can stand in for Pecorino 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 hard.
Which Is Better, Lor Cheese or Pecorino 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 hard profile, Pecorino Cheese is the better fit.
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Frequently Asked Questions
Is Lor Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Pecorino Cheese comes from Italy. Aging also differs: Lor Cheese is typically aged fresh, Pecorino Cheese fresco, semi-stagionato or stagionato.
Is Lor Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Pecorino Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Pecorino Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
Which should I choose, Lor Cheese or Pecorino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Pecorino Cheese is hard.