Pecorino Crotonese Cheese vs Salers Cheese
Pecorino Crotonese Cheese is a fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm sheep-milk cheese, while Salers Cheese is firm 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Pecorino Crotonese Cheese and Salers Cheese?
- Milk type: Pecorino Crotonese Cheese (Whole sheep's milk), Salers Cheese (cow's milk)
- Milk treatment: Pecorino Crotonese Cheese (Raw, thermised, or pasteurised), Salers Cheese (unpasteurized)
- Texture: Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm), Salers Cheese (Firm)
- Rind: Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs), Salers Cheese (Thick gray)
- Aging: Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened)), Salers Cheese (Minimum of three months, up to forty-five months)
- Taste: Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened)), Salers Cheese (Strong-tasting)
Side-by-Side Comparison
| Pecorino Crotonese Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Provinces Of Crotone, Catanzaro, And Cosenza | Salers, Massif Central |
| Milk Type | Whole sheep's milk | Cow's milk |
| Milk Treatment | Raw, thermised, or pasteurised | Unpasteurized |
| Texture | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm | Firm |
| Rind | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs | Thick gray |
| Aging | Fresh, semi-hard, ripened (more than six months for ripened) | Minimum of three months, up to forty-five months |
| Taste | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) | Strong-tasting |
Taste Comparison: Does Pecorino Crotonese Cheese Taste Like Salers Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Salers Cheese brings strong-tasting character. More specifically, Pecorino Crotonese Cheese shows sheep's milk, hay, mature wild grasses, hazelnut, smoke, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. 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 Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Pecorino Crotonese Cheese for Salers Cheese?
Pecorino Crotonese Cheese can stand in for Salers 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 firm. Flavor-wise, Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) while Salers Cheese brings strong-tasting notes.
Which Is Better, Pecorino Crotonese Cheese or Salers 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 firm profile, Salers 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 Salers Cheese fits dishes calling for strong-tasting.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pecorino Crotonese Cheese the same as Salers Cheese?
No, they're distinct cheeses. Pecorino Crotonese Cheese is made from sheep milk; Salers Cheese uses cow. Aging also differs: Pecorino Crotonese Cheese is typically aged fresh, semi-hard, ripened (more than six months for ripened), Salers Cheese minimum of three months, up to forty-five months.
Is Pecorino Crotonese Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Crotonese Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Crotonese Cheese taste like Salers Cheese?
Pecorino Crotonese Cheese reads as distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened), while Salers Cheese is strong-tasting.
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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Pecorino Crotonese Cheese or Salers 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 Salers Cheese is firm.