Go Back

Monterey Jack Cheese vs Pecorino Romano Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Monterey Jack Cheese can be made out of milk from pasteurized cow's milk and is typically pasteurized during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified.. Similarly, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

Appearance and Aging

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. Similarly, Pecorino Romano Cheese features a color that is 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's rind is not specified, and it uses animal rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

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
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses. Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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