Pecorino Romano Cheese vs Pepato Cheese

Pecorino Romano Cheese

Pepato Cheese

In this article, we'll explore the answers to the most common questions about Pecorino Romano Cheese and Pepato Cheese, including:

  • "What is the difference between Pecorino Romano Cheese and Pepato Cheese?"
  • "Is Pecorino Romano Cheese and Pepato Cheese the same?"
  • "How does Pecorino Romano Cheese compare to Pepato Cheese cheese?"
  • "How does the taste of Pecorino Romano Cheese compare to Pepato Cheese?"
  • "Is Pecorino Romano Cheese or Pepato Cheese better?"

Pecorino Romano Cheese Overview

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.

Pepato Cheese Overview

Pepato is a variety of Pecorino that is studded with whole peppercorns, adding a spicy kick to the otherwise nutty and salty flavor of the sheep's milk cheese. This hard, granular cheese is excellent for grating over dishes to add depth and a peppery zest.

Comparing the Two Cheeses

Country of Origin

Pecorino Romano Cheese comes from Italy. Pepato Cheese originated from Italy.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Pecorino Romano Cheese has a PDO (1996), DOP (1996). Pepato is not a protected cheese.

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Pepato Cheese is made with sheep milk that is typically unpasteurized.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Pepato's texture can be described as "semi-hard, artisan".

Taste and Aroma

Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong". Pepato Cheese has a salty, spicy taste. Pepato's aroma can be described as "spicy".

Appearance and Aging

Pecorino Romano Cheese's appearance is colored white interior, pale yellow to brown/black rind , is available in wheels, 49–71 lbs, 12–13" high, 11–12" wide and is aged 5–8 months or longer . Pepato Cheese has a color of straw .

Rind and Rennet Type

Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet. Pepato Cheese's rind is described as natural .

Ranking

Pecorino Romano is ranked #63 out of 996 types based on community views. Pepato is ranked #185 out of 996 types based on community views.

Pairing Comparison

Pecorino Romano Pepato
Best Pairings Olives No pairings listed.
Other Good Pairings Amaro, Cabernet Sauvignon, Malbec, Pistachios No additional pairings listed.

For more details, check the full pairing guides on the Pecorino Romano and Pepato pages.

Side-by-Side Comparison Table

Pecorino Romano Cheese Pepato Cheese
Country of Origin Italy Italy
Specific Origin Lazio, Sardinia, Grosseto Not Specified
Certification PDO (1996), DOP (1996) Not Specified
Milk Type Sheep's milk Sheep's milk
Milk Treatment Not Specified Unpasteurized
Fat Content ~36% Not Specified
Rind Pale yellow to brown or black Natural
Texture Hard Semi-hard, artisan
Taste Sharp, salty Salty, spicy
Aroma Strong Spicy
Colors White interior, pale yellow to brown/black rind Straw
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide Not Specified
Age 5–8 months or longer Not Specified
Rennet Type Rennet Not Specified

Which One Should You Choose?

If you prefer a hard cheese, go for Pecorino Romano. But if you enjoy a semi-hard, artisan consistency, Pepato might be the better pick. Pecorino Romano has a sharp, salty taste, making it great for various dishes. Meanwhile, Pepato offers a salty, spicy profile, ideal for different meals.

Compare Pecorino Romano Cheese to Other Cheeses

Compare Pepato Cheese to Other Cheeses

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