Montasio Cheese vs Pecorino Romano Cheese
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 mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.
What Is Pecorino Romano Cheese?
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
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)
- 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 | — | 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 |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Montasio Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Best Pairings | — | Olives |
| Other Good Pairings | — | Amaro, Cabernet Sauvignon, Malbec, Pistachios |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Montasio Cheese and Pecorino Romano Cheese
Montasio Cheese
Pecorino Romano Cheese
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.
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 rennet 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.
See full profiles: Montasio Cheese and Pecorino Romano Cheese.