Montasio Cheese vs Pecorino di Picinisco Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Pecorino di Picinisco Cheese is compact and made from goat or sheep milk, originating in Italy.
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 di Picinisco Cheese?
Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.
What's the Difference Between Montasio Cheese and Pecorino di Picinisco Cheese?
- Milk type: Montasio Cheese (cow's milk), Pecorino di Picinisco Cheese (Ewe's milk, optional goat's milk)
- Milk treatment: Montasio Cheese (unpasteurized), Pecorino di Picinisco Cheese (Raw)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Pecorino di Picinisco Cheese (Compact)
- Rind: Montasio Cheese (natural), Pecorino di Picinisco Cheese (Straw-colored, thin, rough)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Pecorino di Picinisco Cheese (Lamb or kid rennet paste)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato)
Side-by-Side Comparison
| Montasio Cheese | Pecorino di Picinisco Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Comino Valley, Frosinone |
| Milk Type | Cow's milk | Ewe's milk, optional goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Elastic to crumbly and hard | Compact |
| Rind | Natural | Straw-colored, thin, rough |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | Lamb or kid rennet paste |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Mild for scamosciato, strong for stagionato |
Taste Comparison: Does Montasio Cheese Taste Like Pecorino di Picinisco Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Pecorino di Picinisco Cheese's white to straw yellow, straw. 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 di Picinisco Cheese leans toward mountain pasture aroma. 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 di Picinisco Cheese at lamb or kid rennet paste.
Can You Substitute Montasio Cheese for Pecorino di Picinisco Cheese?
Montasio Cheese can stand in for Pecorino di Picinisco 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 compact. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato notes.
Which Is Better, Montasio Cheese or Pecorino di Picinisco 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 compact profile, Pecorino di Picinisco 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 di Picinisco Cheese fits dishes calling for mild for scamosciato, strong for stagionato.
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Frequently Asked Questions
Is Montasio Cheese the same as Pecorino di Picinisco Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Pecorino di Picinisco Cheese uses goat or 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 di Picinisco Cheese lamb or kid rennet paste.
Is Montasio Cheese similar to Pecorino di Picinisco Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Pecorino di Picinisco Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Pecorino di Picinisco Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino di Picinisco Cheese is mild for scamosciato, strong for stagionato. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Pecorino di Picinisco Cheese is closer to white to straw yellow, straw.
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 di Picinisco Cheese made of?
Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.
Which should I choose, Montasio Cheese or Pecorino di Picinisco Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Pecorino di Picinisco Cheese is compact.