Monte Enebro Cheese vs Pecorino Crotonese Cheese
Monte Enebro Cheese is a smooth, dense goat-milk cheese from Spain, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.
What Is Monte Enebro Cheese?
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
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 Monte Enebro Cheese and Pecorino Crotonese Cheese?
- Milk type: Monte Enebro Cheese (goat's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
- Milk treatment: Monte Enebro Cheese (unpasteurized), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
- Texture: Monte Enebro Cheese (Smooth, dense), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Monte Enebro Cheese (Charcoal-colored), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Aging: Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Monte Enebro Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Avila, Southwest Of Madrid | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Goat's milk | Whole sheep's milk |
| Milk Treatment | Unpasteurized | Raw, thermised, or pasteurised |
| Texture | Smooth, dense | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Charcoal-colored | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | Matured for 30 days after spraying with Penicillium roqueforti | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Bold, goaty, tang, pleasing spice | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Monte Enebro Cheese Taste Like Pecorino Crotonese Cheese?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing 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, Monte Enebro Cheese offers bold, goaty, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Monte Enebro Cheese shows bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Monte Enebro Cheese for Pecorino Crotonese Cheese?
Monte Enebro Cheese can stand in for Pecorino Crotonese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing 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, Monte Enebro Cheese or Pecorino Crotonese Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Monte Enebro 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, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing 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 Monte Enebro Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Monte Enebro Cheese is made from goat milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Monte Enebro Cheese is typically aged matured for 30 days after spraying with penicillium roqueforti, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Monte Enebro Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Monte Enebro Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Monte Enebro Cheese taste like Pecorino Crotonese Cheese?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing 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. Monte Enebro Cheese leans bold, goaty, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.
What is Monte Enebro Cheese made of?
Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. It originates in Spain.
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, Monte Enebro Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.