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.