Pecorino delle Balze Volterrane Cheese vs Pecorino Romano Cheese
Pecorino delle Balze Volterrane Cheese is a compact structure with negligible friability, possibly with some holes sheep-milk cheese, while Pecorino Romano Cheese is hard and made from sheep milk, originating in Italy.
What Is Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What Is Pecorino Romano Cheese?
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
What's the Difference Between Pecorino delle Balze Volterrane Cheese and Pecorino Romano Cheese?
- Texture: Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes), Pecorino Romano Cheese (Hard)
- Rind: Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash), Pecorino Romano Cheese (Pale yellow to brown or black)
- Aging: Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months)), Pecorino Romano Cheese (5–8 months or longer)
- Taste: Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste), Pecorino Romano Cheese (Sharp, salty)
Side-by-Side Comparison
| Pecorino delle Balze Volterrane Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. | Lazio, Sardinia, Grosseto |
| Milk Type | Sheep's milk | Sheep's milk |
| Milk Treatment | Raw | — |
| Texture | Compact structure with negligible friability, possibly with some holes | Hard |
| Rind | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash | Pale yellow to brown or black |
| Aging | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) | 5–8 months or longer |
| Taste | Initially mild with scents of milk and flowers, slightly spicy aftertaste | Sharp, salty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Pecorino delle Balze Volterrane Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Best Pairings | — | Olives |
| Other Good Pairings | — | Amaro, Cabernet Sauvignon, Malbec, Pistachios |
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Where to buy Pecorino delle Balze Volterrane Cheese and Pecorino Romano Cheese
Pecorino delle Balze Volterrane Cheese
Pecorino Romano Cheese
Taste Comparison: Does Pecorino delle Balze Volterrane Cheese Taste Like Pecorino Romano Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Pecorino delle Balze Volterrane Cheese offers persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers, contrasted with Pecorino Romano Cheese's strong. More specifically, Pecorino delle Balze Volterrane Cheese shows scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months) develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.
Can You Substitute Pecorino delle Balze Volterrane Cheese for Pecorino Romano Cheese?
In most recipes, Pecorino delle Balze Volterrane Cheese and Pecorino Romano Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect compact structure with negligible friability, possibly with some holes bite and body where the recipe calls for hard. Flavor-wise, Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste while Pecorino Romano Cheese brings sharp, salty notes.
Which Is Better, Pecorino delle Balze Volterrane Cheese or Pecorino Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact structure with negligible friability, possibly with some holes cheese, go with Pecorino delle Balze Volterrane Cheese. For a hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Pecorino delle Balze Volterrane Cheese suits recipes that want initially mild with scents of milk and flowers, slightly spicy aftertaste notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.
Frequently Asked Questions
Is Pecorino delle Balze Volterrane Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Aging also differs: Pecorino delle Balze Volterrane Cheese is typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months), Pecorino Romano Cheese 5–8 months or longer.
Is Pecorino delle Balze Volterrane Cheese similar to Pecorino Romano Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Pecorino delle Balze Volterrane Cheese for Pecorino Romano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pecorino delle Balze Volterrane Cheese taste like Pecorino Romano Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Pecorino delle Balze Volterrane Cheese leans persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers, and Pecorino Romano Cheese is closer to strong.
What is Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
What is Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using rennet rennet. It's typically aged 5–8 months or longer. It originates in Italy.
Which should I choose, Pecorino delle Balze Volterrane Cheese or Pecorino Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes, while Pecorino Romano Cheese is hard.
See full profiles: Pecorino delle Balze Volterrane Cheese and Pecorino Romano Cheese.