Pecorino Romano Cheese vs Pule Cheese
Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Pule Cheese is artisan, originating in Serbia.
What Is Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Pecorino Romano Cheese and Pule Cheese?
- Origin: Pecorino Romano Cheese (Italy), Pule Cheese (Serbia)
- Milk type: Pecorino Romano Cheese (sheep's milk), Pule Cheese (donkey's milk)
- Texture: Pecorino Romano Cheese (Hard), Pule Cheese (artisan)
- Taste: Pecorino Romano Cheese (Sharp, salty), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Pecorino Romano Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Italy | Serbia |
| Specific Origin | Lazio, Sardinia, Grosseto | Zasavica |
| Milk Type | Sheep's milk | Donkey's milk |
| Texture | Hard | Artisan |
| Rind | Pale yellow to brown or black | — |
| Aging | 5–8 months or longer | — |
| Taste | Sharp, salty | Nutty and earthy |
Taste Comparison: Does Pecorino Romano Cheese Taste Like Pule Cheese?
Pecorino Romano Cheese reads as sharp, salty, while Pule Cheese brings nutty and earthy character. More specifically, Pecorino Romano Cheese shows bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Pecorino Romano Cheese for Pule Cheese?
Pecorino Romano Cheese can stand in for Pule Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for artisan. Flavor-wise, Pecorino Romano Cheese reads as sharp, salty while Pule Cheese brings nutty and earthy notes.
Which Is Better, Pecorino Romano Cheese or Pule Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Pecorino Romano Cheese. For a artisan profile, Pule Cheese is the better fit. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Pecorino Romano Cheese the same as Pule Cheese?
No, they're distinct cheeses. Pecorino Romano Cheese originates in Italy, while Pule Cheese comes from Serbia.
Is Pecorino Romano Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Romano Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pecorino Romano Cheese taste like Pule Cheese?
Pecorino Romano Cheese reads as sharp, salty, while Pule Cheese is nutty and earthy.
What is Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Pecorino Romano Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Romano Cheese is hard, while Pule Cheese is artisan.