Mahón-Menorca Cheese vs Pecorino Romano Cheese

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

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

Mahón-Menorca Cheese Overview

Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.

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

Mahón-Menorca 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. Mahón-Menorca Cheese has a PDO (1996), PDO (1985). Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

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

Taste and Aroma

Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . 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

Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Mahón-Menorca is ranked #224 out of 996 types based on community views. Pecorino Romano is ranked #76 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Mahón-Menorca and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a firm cheese, go for Mahón-Menorca. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Mahón-Menorca has a salty and spicy taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Mahón-Menorca Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses