Pecorino di Picinisco Cheese vs Romano Cheese

Pecorino di Picinisco Cheese is a hard goat or sheep-milk cheese from Italy, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.

What Is Pecorino di Picinisco Cheese?

Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.

What Is Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

What's the Difference Between Pecorino di Picinisco Cheese and Romano Cheese?

• Milk type: Pecorino di Picinisco Cheese (Sheep's milk, sometimes with goat's milk), Romano Cheese (Cow's, goat's or sheep's milk)
• Milk treatment: Pecorino di Picinisco Cheese (Raw), Romano Cheese (pasteurized or unpasteurized)
• Rind: Pecorino di Picinisco Cheese (Straw-colored, thin, rough), Romano Cheese (natural)
• Taste: Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Pecorino di Picinisco Cheese Taste Like Romano Cheese?

Pecorino di Picinisco Cheese reads as mild for scamosciato, strong for stagionato, while Romano Cheese brings mild, sharp, tangy character. On the nose, Pecorino di Picinisco Cheese offers white to straw yellow, straw, contrasted with Romano Cheese's strong. More specifically, Pecorino di Picinisco Cheese shows mountain pasture aroma, while Romano Cheese leans toward salty.

Can You Substitute Pecorino di Picinisco Cheese for Romano Cheese?

Pecorino di Picinisco Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Pecorino di Picinisco Cheese reads as mild for scamosciato, strong for stagionato while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Pecorino di Picinisco Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Pecorino di Picinisco Cheese suits recipes that want mild for scamosciato, strong for stagionato notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Pecorino di Picinisco Cheese the same as Romano Cheese?

No, they're distinct cheeses. Pecorino di Picinisco Cheese is made from goat or sheep milk; Romano Cheese uses cow, goat, or sheep.

Is Pecorino di Picinisco Cheese similar to Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pecorino di Picinisco Cheese for Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Pecorino di Picinisco Cheese taste like Romano Cheese?

Pecorino di Picinisco Cheese reads as mild for scamosciato, strong for stagionato, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Pecorino di Picinisco Cheese leans white to straw yellow, straw, and Romano Cheese is closer to strong.

What is Pecorino di Picinisco Cheese made of?

Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.

What is Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Pecorino di Picinisco Cheese or Romano Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.