Manchego Cheese vs Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Manchego Cheese and Pecorino Romano Cheese?"
- "Is Manchego Cheese and Pecorino Romano Cheese the same?"
- "How does Manchego Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Pecorino Romano Cheese?"
- "Is Manchego Cheese or Pecorino Romano Cheese better?"
Manchego Cheese Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
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
Ranking
Manchego is ranked #44 out of 376 types.
Pecorino Romano is ranked #97 out of 376 types.
Country of Origin
Manchego 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. Manchego Cheese has a PDO (1984). Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Manchego's texture can be described as "compact". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor. Pecorino Romano Cheese has a sharp, salty flavor.
Appearance and Aging
Manchego Cheese's appearance is colored white to yellowish ivory , is available in cylindrical with flat faces and is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) . 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
Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
Manchego Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | Spain | Italy |
Specific Origin | La Mancha region | Lazio, Sardinia, Grosseto |
Certification | PDO (1984) | DOP (1996) |
Milk Type | Manchega ewe's milk | Ewe's milk |
Milk Treatment | Raw or pasteurized | |
Fat Content | ~36% | |
Rind | Pleita and flor imprints | Pale yellow to brown or black |
Texture | Compact | Hard |
Flavor | Slightly acidic | Sharp, salty |
Colors | White to yellowish ivory | White interior, pale yellow to brown/black rind |
Forms | Cylindrical with flat faces | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | 5–8 months or longer |
Rennet Type | Animal rennet | Rennet |