Queso Manchego vs Pecorino Romano Cheese

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

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

Queso Manchego 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

Country of Origin

Queso Manchego 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. Queso Manchego has a PDO (1996). Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Queso Manchego is made with sheep milk that is typically raw or pasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Queso 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".

Taste and Aroma

Queso Manchego has a slightly acidic taste. Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Queso Manchego'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

Queso Manchego'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.

Ranking

Queso Manchego is ranked #31 out of 996 types based on community views. Pecorino Romano is ranked #82 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Queso Manchego and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Queso Manchego to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses