Pecorino Romano Cheese vs Sainte-Maure de Touraine Cheese

Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat milk, originating in France.

What Is Pecorino Romano Cheese?

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.

What Is Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is a goat cheese from the Loire Valley of France. It is easily recognizable by its long, cylindrical shape and a small straw running through its center, which helps maintain the shape and distribute moisture. The cheese has a soft, creamy texture with a mild, slightly tangy flavor that becomes nuttier as it ages.

What's the Difference Between Pecorino Romano Cheese and Sainte-Maure de Touraine Cheese?

• Origin: Pecorino Romano Cheese (Italy), Sainte-Maure de Touraine Cheese (France)
• Milk type: Pecorino Romano Cheese (sheep's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
• Texture: Pecorino Romano Cheese (Hard), Sainte-Maure de Touraine Cheese (semi-soft)
• Rind: Pecorino Romano Cheese (Pale yellow to brown or black), Sainte-Maure de Touraine Cheese (Gray-blue)
• Aging: Pecorino Romano Cheese (5–8 months or longer), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

Taste Comparison: Does Pecorino Romano Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Pecorino Romano Cheese for Sainte-Maure de Touraine Cheese?

Pecorino Romano Cheese can stand in for Sainte-Maure de Touraine 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 semi-soft.

Which Is Better, Pecorino Romano Cheese or Sainte-Maure de Touraine 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 semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Frequently Asked Questions

Is Pecorino Romano Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Pecorino Romano Cheese originates in Italy, while Sainte-Maure de Touraine Cheese comes from France. Pecorino Romano Cheese is made from sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Pecorino Romano Cheese is typically aged 5–8 months or longer, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Pecorino Romano Cheese similar to Sainte-Maure de Touraine Cheese?

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

Can I substitute Pecorino Romano Cheese for Sainte-Maure de Touraine Cheese?

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

Does Pecorino Romano Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using rennet rennet. It's typically aged 5–8 months or longer. It originates in Italy.

What is Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Pecorino Romano Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Romano Cheese is hard, while Sainte-Maure de Touraine Cheese is semi-soft.