Montasio Cheese vs Pecorino Sardo Cheese

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo 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 Sardo Cheese?

Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.

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

• Milk type: Montasio Cheese (cow's milk), Pecorino Sardo Cheese (Sheep's Milk)
• Milk treatment: Montasio Cheese (unpasteurized), Pecorino Sardo Cheese (Pasteurized or Thermized)
• Texture: Montasio Cheese (Elastic to crumbly and hard), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
• Rind: Montasio Cheese (natural), Pecorino Sardo Cheese (Pale yellow to mahogany)
• Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
• Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)

Side-by-Side Comparison

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

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Pecorino Sardo Cheese's sheep's milk and hay for dolce. 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 Sardo Cheese leans toward sharpness increases with longer maturation. 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 Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.

Can You Substitute Montasio Cheese for Pecorino Sardo Cheese?

Montasio Cheese can stand in for Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.

Which Is Better, Montasio Cheese or Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo 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 Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.

Frequently Asked Questions

Is Montasio Cheese the same as Pecorino Sardo Cheese?

No, they're distinct cheeses. Montasio Cheese is made from cow milk; Pecorino Sardo 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 Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.

Is Montasio Cheese similar to Pecorino Sardo Cheese?

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

Can I substitute Montasio Cheese for Pecorino Sardo Cheese?

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

Does Montasio Cheese taste like Pecorino Sardo Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Pecorino Sardo Cheese is closer to sheep's milk and hay for dolce.

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 Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

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

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.