Pecorino Crotonese Cheese vs Saint-Nectaire Cheese
Pecorino Crotonese Cheese is a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm sheep-milk cheese, while Saint-Nectaire Cheese is soft and tender and made from cow milk, originating in France.
What Is Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What Is Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Pecorino Crotonese Cheese and Saint-Nectaire Cheese?
- Milk type: Pecorino Crotonese Cheese (Whole sheep's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
- Milk treatment: Pecorino Crotonese Cheese (Raw, thermised, or pasteurised), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Texture: Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm), Saint-Nectaire Cheese (Soft and tender)
- Rind: Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs), Saint-Nectaire Cheese (Washed-rind)
- Aging: Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened)), Saint-Nectaire Cheese (At least twenty-eight days)
- Taste: Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)), Saint-Nectaire Cheese (Delicate hazelnut)
Side-by-Side Comparison
| Pecorino Crotonese Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Provinces Of Crotone, Catanzaro, And Cosenza | Massif Du Sancy, Auvergne |
| Milk Type | Whole sheep's milk | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Raw, thermised, or pasteurised | Raw for fermier, pasteurized for laitier |
| Texture | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm | Soft and tender |
| Rind | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs | Washed-rind |
| Aging | Fresh, semi-hard, ripened (more than six months for ripened) | At least twenty-eight days |
| Taste | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) | Delicate hazelnut |
Taste Comparison: Does Pecorino Crotonese Cheese Taste Like Saint-Nectaire Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Saint-Nectaire Cheese brings delicate hazelnut character. On the nose, Pecorino Crotonese Cheese offers light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, contrasted with Saint-Nectaire Cheese's grassy. More specifically, Pecorino Crotonese Cheese shows sheep's milk, hay, mature wild grasses, hazelnut, smoke, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened) develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Pecorino Crotonese Cheese for Saint-Nectaire Cheese?
Pecorino Crotonese Cheese can stand in for Saint-Nectaire Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm bite and body where the recipe calls for soft and tender. Flavor-wise, Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) while Saint-Nectaire Cheese brings delicate hazelnut notes.
Which Is Better, Pecorino Crotonese Cheese or Saint-Nectaire Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm cheese, go with Pecorino Crotonese Cheese. For a soft and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Pecorino Crotonese Cheese suits recipes that want distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.
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Frequently Asked Questions
Is Pecorino Crotonese Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Pecorino Crotonese Cheese is made from sheep milk; Saint-Nectaire Cheese uses cow. Aging also differs: Pecorino Crotonese Cheese is typically aged fresh, semi-hard, ripened (more than six months for ripened), Saint-Nectaire Cheese at least twenty-eight days.
Is Pecorino Crotonese Cheese similar to Saint-Nectaire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Crotonese Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Crotonese Cheese taste like Saint-Nectaire Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Saint-Nectaire Cheese is delicate hazelnut. Aromas also diverge. Pecorino Crotonese Cheese leans light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke, and Saint-Nectaire Cheese is closer to grassy.
What is Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
What is Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Pecorino Crotonese Cheese or Saint-Nectaire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm, while Saint-Nectaire Cheese is soft and tender.