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Pecorino Romano Cheese vs Red Leicester Cheese

Origin and Certification

Pecorino Romano Cheese originates from Italy, specifically from Lazio, Sardinia, Grosseto. It holds certifications such as DOP (1996). Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Pecorino Romano Cheese can be made out of milk from ewe's milk . Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) 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, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

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, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

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, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

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 Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Pecorino Romano Cheese Red Leicester Cheese
Country of Origin Italy United Kingdom
Specific Origin Lazio, Sardinia, Grosseto Leicestershire
Certification DOP (1996) None
Milk Type Ewe's milk Cow's milk
Milk Treatment Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content ~36% High
Moisture Content Medium
Rind Pale yellow to brown or black Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Hard Hard, similar to Cheddar but more moist, crumbly
Flavor Sharp, salty Annatto for distinctive red color
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely Mild
Aroma Reddish-orange
Colors White interior, pale yellow to brown/black rind Traditional cylindrical, industrial block
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide 6 months (traditional), varies for industrial
Age 5–8 months or longer Animal
Rennet Type Rennet No