Pecorino Romano Cheese vs Reggianito Cheese

Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Reggianito Cheese is hard and made from cow milk, originating in Argentina.

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 Reggianito Cheese?

Reggianito is a hard, granular cow's milk cheese from Argentina, made in small 6.8 kg (15 lb) wheels. It ages 5 to 6 months and is used mostly for cooking and for grating over pasta.

What's the Difference Between Pecorino Romano Cheese and Reggianito Cheese?

• Origin: Pecorino Romano Cheese (Italy), Reggianito Cheese (Argentina)
• Milk type: Pecorino Romano Cheese (sheep's milk), Reggianito Cheese (cow's milk)
• Texture: Pecorino Romano Cheese (Hard), Reggianito Cheese (hard)
• Rind: Pecorino Romano Cheese (Pale yellow to brown or black), Reggianito Cheese (natural)
• Aging: Pecorino Romano Cheese (5–8 months or longer), Reggianito Cheese (5 to 6 months)
• Taste: Pecorino Romano Cheese (Sharp, salty), Reggianito Cheese (full-flavored, salty)

Side-by-Side Comparison

Taste Comparison: Does Pecorino Romano Cheese Taste Like Reggianito Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Reggianito Cheese brings full-flavored, salty character. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Reggianito Cheese at 5 to 6 months.

Can You Substitute Pecorino Romano Cheese for Reggianito Cheese?

Pecorino Romano Cheese can stand in for Reggianito 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 hard. Flavor-wise, Pecorino Romano Cheese reads as sharp, salty while Reggianito Cheese brings full-flavored, salty notes.

Which Is Better, Pecorino Romano Cheese or Reggianito 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 hard profile, Reggianito Cheese is the better fit. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty notes, while Reggianito Cheese fits dishes calling for full-flavored, salty.

Frequently Asked Questions

Is Pecorino Romano Cheese the same as Reggianito Cheese?

No, they're distinct cheeses. Pecorino Romano Cheese originates in Italy, while Reggianito Cheese comes from Argentina. Pecorino Romano Cheese is made from sheep milk; Reggianito Cheese uses cow. Aging also differs: Pecorino Romano Cheese is typically aged 5–8 months or longer, Reggianito Cheese 5 to 6 months.

Is Pecorino Romano Cheese similar to Reggianito Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pecorino Romano Cheese for Reggianito Cheese?

You can, but expect a shift in richness and milk character.

Does Pecorino Romano Cheese taste like Reggianito Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Reggianito Cheese is full-flavored, salty.

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 Reggianito Cheese made of?

Reggianito Cheese is made from cow milk. It's typically aged 5 to 6 months. It originates in Argentina.

Which should I choose, Pecorino Romano Cheese or Reggianito Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Romano Cheese is hard, while Reggianito Cheese is hard.