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Pecorino Romano Cheese vs Roquefort Cheese

Origin and Certification

Pecorino Romano Cheese originates from Italy, specifically from Lazio, Sardinia, Grosseto. It holds certifications such as DOP (1996). Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Pecorino Romano Cheese can be made out of milk from ewe's milk . Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw 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, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

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, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

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, Roquefort Cheese features a color that is 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 it uses rennet rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Pecorino Romano Cheese Roquefort Cheese
Country of Origin Italy France
Specific Origin Lazio, Sardinia, Grosseto Roquefort-sur-Soulzon, south of France
Certification DOP (1996) PDO (1996), AOC (1925)
Milk Type Ewe's milk Sheep’s milk
Milk Treatment Raw
Fat Content ~36%
Rind Pale yellow to brown or black
Texture Hard Moist, very creamy
Flavor Sharp, salty Mild to strong
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely Buttercream smooth to salty and sharp
Colors White interior, pale yellow to brown/black rind Blue-veined
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide Wheels, wrapped in impermeable foil
Age 5–8 months or longer Minimum of 90 days, average of 5 months
Rennet Type Rennet Animal