Pecorino Romano Cheese vs Raclette Cheese

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

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

Raclette Cheese Overview

Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.

Comparing the Two Cheeses

Country of Origin

Pecorino Romano Cheese comes from Italy. Raclette Cheese originated from Switzerland.

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). Raclette Cheese has a .

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Raclette Cheese is made with cow milk that is typically raw.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".

Taste and Aroma

Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong". Raclette Cheese has a mildly acidic taste.

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 . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .

Rind and Rennet Type

Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet. Raclette Cheese's rind is described as washed , with animal rennet.

Ranking

Pecorino Romano is ranked #82 out of 996 types based on community views. Raclette is ranked #63 out of 996 types based on community views.

Pairing Comparison

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

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a hard cheese, go for Pecorino Romano. But if you enjoy a semisoft, smooth consistency, Raclette might be the better pick. Pecorino Romano has a sharp, salty taste, making it great for various dishes. Meanwhile, Raclette offers a mildly acidic profile, ideal for different meals.

Compare Pecorino Romano Cheese to Other Cheeses

Compare Raclette Cheese to Other Cheeses