Metsovone Cheese vs Pecorino Cheese
Metsovone Cheese
Pecorino Cheese
Metsovone Cheese is a semihard to hard cow, goat, or sheep-milk cheese from Greece, while Pecorino Cheese is hard and made from sheep milk, originating in Italy.
What Is Metsovone Cheese?
Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.
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 Metsovone Cheese and Pecorino Cheese?
- Origin: Metsovone Cheese (Greece), Pecorino Cheese (Italy)
- Milk type: Metsovone Cheese (Cow's milk, Ewe's or Goat's milk), Pecorino Cheese (sheep's milk)
- Texture: Metsovone Cheese (Semihard to hard), Pecorino Cheese (hard)
- Aging: Metsovone Cheese (3 months), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Metsovone Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Metsovo, Epirus | Italy |
| Milk Type | Cow's milk, Ewe's or Goat's milk | Sheep's milk |
| Milk Treatment | Smoked | — |
| Texture | Semihard to hard | Hard |
| Rind | Waxed | — |
| Aging | 3 months | Fresco, semi-stagionato or stagionato |
| Taste | Slightly salty and piquant | — |
Taste Comparison: Does Metsovone Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Metsovone Cheese shows smoked cheese resembling italian provolone with a special smoked perfume, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Metsovone Cheese at 3 months develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Metsovone Cheese for Pecorino Cheese?
Metsovone Cheese can stand in for Pecorino Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard to hard bite and body where the recipe calls for hard.
Which Is Better, Metsovone Cheese or Pecorino Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard to hard cheese, go with Metsovone Cheese. For a hard profile, Pecorino Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Metsovone Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Metsovone Cheese originates in Greece, while Pecorino Cheese comes from Italy. Metsovone Cheese is made from cow, goat, or sheep milk; Pecorino Cheese uses sheep. Aging also differs: Metsovone Cheese is typically aged 3 months, Pecorino Cheese fresco, semi-stagionato or stagionato.
Is Metsovone Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Metsovone Cheese for Pecorino Cheese?
You can, but expect a shift in richness and milk character.
Does Metsovone Cheese taste like Pecorino Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Metsovone Cheese made of?
Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.
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, Metsovone Cheese or Pecorino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Metsovone Cheese is semihard to hard, while Pecorino Cheese is hard.