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Monterey Jack Cheese vs Pecorino Romano Cheese
Monterey Jack Cheese
Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Monterey Jack Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Monterey Jack Cheese and Pecorino Romano Cheese?"
- "Is Monterey Jack Cheese and Pecorino Romano Cheese the same?"
- "How does Monterey Jack Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Monterey Jack Cheese compare to Pecorino Romano Cheese?"
- "Is Monterey Jack Cheese or Pecorino Romano Cheese better?"
Monterey Jack Cheese Overview
Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.
Pecorino Romano Cheese Overview
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.
Comparing the Two Cheeses
Ranking
Monterey Jack is ranked #24 out of 377 types.
Pecorino Romano is ranked #86 out of 377 types.
Country of Origin
Monterey Jack Cheese comes from United States. Pecorino Romano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Monterey Jack is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Monterey Jack Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. Monterey Jack's texture can be described as "mild to firm". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Monterey Jack Cheese has a mild to full-flavored flavor. Pecorino Romano Cheese has a sharp, salty flavor.
Appearance and Aging
Monterey Jack Cheese's appearance is colored cream to golden and is aged six weeks to ten months . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .
Rind and Rennet Type
Monterey Jack Cheese uses animal rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
| Monterey Jack Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | United States | Italy |
| Specific Origin | Monterey County, California | Lazio, Sardinia, Grosseto |
| Certification | None | DOP (1996) |
| Milk Type | Pasteurized cow's milk | Ewe's milk |
| Milk Treatment | Pasteurized | |
| Fat Content | Not less than 50% on a dry basis | ~36% |
| Moisture Content | Not more than 44% | |
| Rind | Pale yellow to brown or black | |
| Texture | Mild to firm | Hard |
| Flavor | Mild to full-flavored | Sharp, salty |
| Colors | Cream to golden | White interior, pale yellow to brown/black rind |
| Forms | Wheels, 49–71 lbs, 12–13" high, 11–12" wide | |
| Age | Six weeks to ten months | 5–8 months or longer |
| Rennet Type | Animal | Rennet |
