Paneer Cheese vs Pecorino Romano Cheese

In this article, we'll explore the answers to the most common questions about Paneer Cheese and Pecorino Romano Cheese, including:

• "What is the difference between Paneer Cheese and Pecorino Romano Cheese?"
• "Is Paneer Cheese and Pecorino Romano Cheese the same?"
• "How does Paneer Cheese compare to Pecorino Romano Cheese cheese?"
• "How does the taste of Paneer Cheese compare to Pecorino Romano Cheese?"
• "Is Paneer Cheese or Pecorino Romano Cheese better?"

Paneer Cheese Overview

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

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

Paneer Cheese comes from Bangladesh and India. 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. Paneer is not a protected cheese. Pecorino Romano Cheese has a PDO (1996), DOP (1996).

Milk Type and Treatment

Paneer Cheese is made with cow or buffalo milk that is typically pasteurized. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Paneer's texture can be described as "semisoft, crumbly". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Taste and Aroma

Paneer Cheese has a mild, slightly milky taste. Paneer's aroma can be described as "very little aroma". Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong".

Appearance and Aging

Paneer Cheese's appearance is colored white , is available in rectangles, immersed in chilled water and is aged 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

Paneer Cheese's rind is described as rindless and uses vinegar, lemon juice, yogurt, or buttermilk rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ranking

Paneer is ranked #211 out of 996 types based on community views. Pecorino Romano is ranked #78 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Paneer and Pecorino Romano pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a semisoft, crumbly cheese, go for Paneer. But if you enjoy a hard consistency, Pecorino Romano might be the better pick. Paneer has a mild, slightly milky taste, making it great for various dishes. Meanwhile, Pecorino Romano offers a sharp, salty profile, ideal for different meals.

Compare Paneer Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses