Montasio Cheese vs Pecorino Crotonese Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Montasio Cheese and Pecorino Crotonese Cheese?
- Milk type: Montasio Cheese (cow's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Milk treatment: Montasio Cheese (unpasteurized), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Montasio Cheese (natural), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Montasio Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Cow's milk | Whole sheep's milk |
| Milk Treatment | Unpasteurized | Raw, thermised, or pasteurised |
| Texture | Elastic to crumbly and hard | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Natural | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Montasio Cheese Taste Like Pecorino Crotonese Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Montasio Cheese for Pecorino Crotonese Cheese?
Montasio Cheese can stand in for Pecorino Crotonese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Montasio Cheese or Pecorino Crotonese Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Montasio Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Montasio Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Pecorino Crotonese Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
What is Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Montasio Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.