Go Back

Pecorino Romano Cheese vs Raclette Cheese

Origin and Certification

Pecorino Romano Cheese originates from Italy, specifically from Lazio, Sardinia, Grosseto. It holds certifications such as DOP (1996). Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

Milk Type and Treatment

Pecorino Romano Cheese can be made out of milk from ewe's milk . Similarly, Raclette Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Pecorino Romano Cheese's composition reveals that it has a fat content of ~36% . The texture is described as hard. Similarly, Raclette Cheese shows that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth.

Flavor and Aroma

Pecorino Romano Cheese's flavor profile is characterized by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified.. Similarly, Raclette Cheese is described by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. The aroma is not specified..

Appearance and Aging

Pecorino Romano Cheese's appearance can be described by its color, which is white interior, pale yellow to brown/black rind, and it is available in wheels, 49–71 lbs, 12–13" high, 11–12" wide. This variety is aged 5–8 months or longer. Similarly, Raclette Cheese features a color that is not specified, 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 it uses rennet rennet. Similarly, the rind of Raclette Cheese is washed, with rennet type animal.

Pecorino Romano Cheese Raclette Cheese
Country of Origin Italy Switzerland
Specific Origin Lazio, Sardinia, Grosseto Alpine regions
Certification DOP (1996)
Milk Type Ewe's milk Cow's milk
Milk Treatment Raw
Fat Content ~36%
Moisture Content 36-44%
Rind Pale yellow to brown or black Washed
Texture Hard Semisoft, smooth
Flavor Sharp, salty Mildly acidic
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
Colors White interior, pale yellow to brown/black rind
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age 5–8 months or longer 3-4 months
Rennet Type Rennet Animal