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Pecorino Romano Cheese vs Ricotta Cheese

Origin and Certification

Pecorino Romano Cheese originates from Italy, specifically from Lazio, Sardinia, Grosseto. It holds certifications such as DOP (1996). Ricotta Cheese comes from Italy. 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, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey 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, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

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, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. Its aroma is described as mild.

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, Ricotta Cheese features a color that is white, comes in grainy soft mass, and has an aging period of fresh.

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 Ricotta Cheese is none, with rennet type animal or microbial.

Pecorino Romano Cheese Ricotta Cheese
Country of Origin Italy Italy
Specific Origin Lazio, Sardinia, Grosseto
Certification DOP (1996) None
Milk Type Ewe's milk Cow's, Sheep's, Buffalo's
Milk Treatment Whey
Fat Content ~36% Varies
Moisture Content High
Rind Pale yellow to brown or black None
Texture Hard Soft, moist
Flavor Sharp, salty Sweet, slightly creamy
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely Depending on milk source
Aroma Mild
Colors White interior, pale yellow to brown/black rind White
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide Grainy soft mass
Age 5–8 months or longer Fresh
Rennet Type Rennet Animal or Microbial