All Comparisons

Mozzarella Cheese vs Pecorino Romano Cheese

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

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.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Mozzarella is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Pecorino Romano Cheese has a sharp, salty flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . 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

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Mozzarella Cheese Pecorino Romano Cheese
Country of Origin Italy Italy
Specific Origin Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow's Ewe's milk
Milk Treatment Pasteurized
Fat Content Varies ~36%
Moisture Content High
Rind None Pale yellow to brown or black
Texture Soft, creamy Hard
Flavor Mild, milky Sharp, salty
Aroma Mild
Colors White White interior, pale yellow to brown/black rind
Forms Balls, blocks, shredded Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age Eaten fresh 5–8 months or longer
Rennet Type Calf's or microbial rennet Rennet
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