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Mozzarella Cheese vs Pecorino Romano Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. 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

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

Composition and Texture

Mozzarella Cheese's composition reveals that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Mozzarella Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. It has an aroma of mild. 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

Mozzarella Cheese's appearance can be described by its color, which is white, and it is available in balls, blocks, shredded. This variety is aged eaten fresh. 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

Mozzarella Cheese's rind is described as none, and it uses calf's or microbial rennet rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type 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
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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