Montasio Cheese vs Pecorino Romano Cheese

Q: Is Montasio Cheese the same as Pecorino Romano Cheese?

No. Montasio Cheese and Pecorino Romano Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Montasio Cheese for Pecorino Romano Cheese?

In most recipes you can swap Montasio Cheese for Pecorino Romano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Montasio Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Montasio Cheese

Pecorino Romano Cheese

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Pecorino Romano Cheese is hard and made from 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 Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Montasio Cheese and Pecorino Romano Cheese?

Milk type: Montasio Cheese (cow's milk), Pecorino Romano Cheese (sheep's milk)
Texture: Montasio Cheese (Elastic to crumbly and hard), Pecorino Romano Cheese (Hard)
Rind: Montasio Cheese (natural), Pecorino Romano Cheese (Pale yellow to brown or black)
Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Pecorino Romano Cheese (5–8 months or longer)
Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

	Montasio Cheese	Pecorino Romano Cheese
Country of Origin	Italy	Italy
Specific Origin	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto	Lazio, Sardinia, Grosseto
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Unpasteurized	—
Texture	Elastic to crumbly and hard	Hard
Rind	Natural	Pale yellow to brown or black
Aging	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months	5–8 months or longer
Taste	Mild, creamy, and fruity to savory, piquant, with hints of spice	Sharp, salty

Taste Comparison: Does Montasio Cheese Taste Like Pecorino Romano Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Pecorino Romano Cheese's strong. 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 Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. 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 Romano Cheese at 5–8 months or longer.

Can You Substitute Montasio Cheese for Pecorino Romano Cheese?

Montasio Cheese can stand in for Pecorino Romano 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 hard. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Montasio Cheese or Pecorino Romano 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 hard profile, Pecorino Romano 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 Romano Cheese fits dishes calling for sharp, salty.

Which is your favorite?

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Frequently Asked Questions

Is Montasio Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Montasio Cheese is made from cow milk; Pecorino Romano 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 Romano Cheese 5–8 months or longer.

Is Montasio Cheese similar to Pecorino Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Montasio Cheese for Pecorino Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Montasio Cheese taste like Pecorino Romano Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Pecorino Romano Cheese is closer to strong.

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 Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Montasio Cheese or Pecorino Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Pecorino Romano Cheese is hard.