Pecorino Romano Cheese vs Ricotta Cheese

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

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

Ricotta Cheese Overview

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Comparing the Two Cheeses

Country of Origin

Pecorino Romano Cheese comes from Italy. Ricotta Cheese originated from Italy.

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). Ricotta is not a protected cheese.

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Ricotta Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Ricotta Cheese has a fat content of varies and a moisture content of none. Ricotta's texture can be described as "soft, moist".

Taste and Aroma

Pecorino Romano Cheese has a sharp, salty taste. Pecorino Romano's aroma can be described as "strong". Ricotta Cheese has a sweet, slightly creamy taste. Ricotta's aroma can be described as "mild".

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 . Ricotta Cheese has a color of 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 uses rennet rennet. Ricotta Cheese's rind is described as none , with animal or microbial rennet.

Ranking

Pecorino Romano is ranked #75 out of 996 types based on community views. Ricotta is ranked #21 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Pecorino Romano and Ricotta 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 soft, moist consistency, Ricotta might be the better pick. Pecorino Romano has a sharp, salty taste, making it great for various dishes. Meanwhile, Ricotta offers a sweet, slightly creamy profile, ideal for different meals.

Compare Pecorino Romano Cheese to Other Cheeses

Compare Ricotta Cheese to Other Cheeses