Pasta Filata Cheese vs Pecorino Romano Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What Is Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.
What's the Difference Between Pasta Filata Cheese and Pecorino Romano Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Pecorino Romano Cheese (sheep's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Pecorino Romano Cheese (Hard)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Pecorino Romano Cheese (5–8 months or longer)
Side-by-Side Comparison
| Pasta Filata Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Lazio, Sardinia, Grosseto |
| Milk Type | Cow, water buffalo | Sheep's milk |
| Texture | Soft, elastic and stringy, fibrous | Hard |
| Rind | — | Pale yellow to brown or black |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | 5–8 months or longer |
| Taste | — | Sharp, salty |
Taste Comparison: Does Pasta Filata Cheese Taste Like Pecorino Romano Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.
Can You Substitute Pasta Filata Cheese for Pecorino Romano Cheese?
Pasta Filata Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, elastic and stringy, fibrous bite and body where the recipe calls for hard.
Which Is Better, Pasta Filata Cheese or Pecorino Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, elastic and stringy, fibrous cheese, go with Pasta Filata Cheese. For a hard profile, Pecorino Romano Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Pecorino Romano Cheese uses sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Pecorino Romano Cheese 5–8 months or longer.
Is Pasta Filata Cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Pecorino Romano Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
What is Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.
Which should I choose, Pasta Filata Cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Pecorino Romano Cheese is hard.