Pecorino Romano Cheese vs Roquefort Cheese

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

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

Roquefort Cheese Overview

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

Comparing the Two Cheeses

Country of Origin

Pecorino Romano Cheese comes from Italy. Roquefort Cheese originated from France.

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). Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Roquefort Cheese is made with sheep milk that is typically unpasteurized.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Roquefort's texture can be described as "moist, very creamy".

Taste and Aroma

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

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 . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .

Rind and Rennet Type

Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet. Roquefort Cheese uses animal rennet.

Ranking

Pecorino Romano is ranked #74 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.

Pairing Comparison

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

Compare Pecorino Romano Cheese to Other Cheeses

Compare Roquefort Cheese to Other Cheeses