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Parmigiano Reggiano Cheese vs Pecorino Romano Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

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

Composition and Texture

Parmigiano Reggiano Cheese's composition reveals that it has a fat content of minimum 32% . The texture is described as grainy, flaky. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Parmigiano Reggiano Cheese's flavor profile is characterized by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. It has an aroma of mild, milky. 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

Parmigiano Reggiano Cheese's appearance can be described by its color, which is straw or light straw, and it is available in cylindrical, slightly convex sides. This variety is aged 12 to 36 months. 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

Parmigiano Reggiano Cheese's rind is described as hard, and it uses calf rennet rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

Parmigiano Reggiano Cheese Pecorino Romano Cheese
Country of Origin Italy Italy
Specific Origin Emilia-Romagna region Lazio, Sardinia, Grosseto
Certification PDO (1996) DOP (1996)
Milk Type Cow's milk Ewe's milk
Milk Treatment Raw
Fat Content Minimum 32% ~36%
Rind Hard Pale yellow to brown or black
Texture Grainy, flaky Hard
Flavor Umami Sharp, salty
Flavor Notes Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Aroma Mild, Milky
Colors Straw or light straw White interior, pale yellow to brown/black rind
Forms Cylindrical, slightly convex sides Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 12 to 36 months 5–8 months or longer
Rennet Type Calf rennet Rennet