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Manchego Cheese vs Pecorino Romano Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Manchego Cheese can be made out of milk from manchega ewe's milk and is typically raw or pasteurized during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Manchego Cheese's flavor profile is characterized by a general flavor of slightly acidic and notes of slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. The aroma is not specified.. Similarly, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

Appearance and Aging

Manchego Cheese's appearance can be described by its color, which is white to yellowish ivory, and it is available in cylindrical with flat faces. This variety is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). Similarly, Pecorino Romano Cheese features a color that is 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 it uses animal rennet rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

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
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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