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Mozzarella Cheese vs Pecorino Romano Cheese
Mozzarella Cheese
Pecorino Romano Cheese
In this article, we'll explore the answers to the most common questions about Mozzarella Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Mozzarella Cheese and Pecorino Romano Cheese?"
- "Is Mozzarella Cheese and Pecorino Romano Cheese the same?"
- "How does Mozzarella Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Mozzarella Cheese compare to Pecorino Romano Cheese?"
- "Is Mozzarella Cheese or Pecorino Romano Cheese better?"
Mozzarella Cheese Overview
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 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
Country of Origin
Mozzarella Cheese comes from Italy. 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. Mozzarella is not a protected cheese. Pecorino Romano Cheese has a PDO (1996), DOP (1996).
Milk Type and Treatment
Mozzarella Cheese is made with cow, goat, sheep, or buffalo 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".
Taste and Aroma
Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".
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.
Ranking
Mozzarella is ranked #40 out of 996 types based on community views. Pecorino Romano is ranked #82 out of 996 types based on community views.
Pairing Comparison
| Mozzarella | Pecorino Romano | |
|---|---|---|
| Best Pairings | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna | Olives |
| Other Good Pairings | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey | Amaro, Cabernet Sauvignon, Malbec, Pistachios |
For more details, check the full pairing guides on the Mozzarella and Pecorino Romano pages.
Side-by-Side Comparison Table
| Mozzarella Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Lazio, Sardinia, Grosseto |
| Certification | Not Specified | PDO (1996), DOP (1996) |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Not Specified |
| Fat Content | Varies | ~36% |
| Moisture Content | High | Not Specified |
| Rind | None | Pale yellow to brown or black |
| Texture | Soft, creamy | Hard |
| Taste | Mild, milky | Sharp, salty |
| Aroma | Mild | Strong |
| 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 |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Mozzarella. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Mozzarella has a mild, milky taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.
