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Paneer Cheese vs Pecorino Romano Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

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

Composition and Texture

Paneer Cheese's composition reveals that the fat content is not specified . The texture is described as semisoft, crumbly. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Paneer Cheese's flavor profile is characterized by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. It has an aroma of very little aroma. 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

Paneer Cheese's appearance can be described by its color, which is white, and it is available in rectangles, immersed in chilled water. This variety is aged 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

Paneer Cheese's rind is not specified, and it uses vinegar, lemon juice, yogurt, or buttermilk rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

Paneer Cheese Pecorino Romano Cheese
Country of Origin Italy
Specific Origin Northern India, Pakistan Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow's or buffalo's milk Ewe's milk
Milk Treatment Boiled
Fat Content ~36%
Rind Pale yellow to brown or black
Texture Semisoft, crumbly Hard
Flavor Mild, slightly milky Sharp, salty
Flavor Notes Absorbs flavors of the sauce it is cooked in Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Aroma Very little aroma
Colors White White interior, pale yellow to brown/black rind
Forms Rectangles, immersed in chilled water Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age Fresh 5–8 months or longer
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk Rennet