Pecorino Romano Cheese vs Selles-sur-Cher Cheese

Q: Is Pecorino Romano Cheese the same as Selles-sur-Cher Cheese?

No. Pecorino Romano Cheese and Selles-sur-Cher Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Pecorino Romano Cheese for Selles-sur-Cher Cheese?

In most recipes you can swap Pecorino Romano Cheese for Selles-sur-Cher Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Pecorino Romano Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Pecorino Romano Cheese

Selles-sur-Cher Cheese

Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Selles-sur-Cher Cheese is fine and firm 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 Selles-sur-Cher Cheese?

Selles-sur-Cher is a French goat cheese from the Centre-Val de Loire region. It features a distinctive ash-covered rind and a firm yet creamy texture. The cheese has a subtle nutty flavor with a hint of tanginess. As it matures, the flavor intensifies, becoming more pronounced and slightly salty.

What's the Difference Between Pecorino Romano Cheese and Selles-sur-Cher Cheese?

Origin: Pecorino Romano Cheese (Italy), Selles-sur-Cher Cheese (France)
Milk type: Pecorino Romano Cheese (sheep's milk), Selles-sur-Cher Cheese (Whole goat’s milk)
Texture: Pecorino Romano Cheese (Hard), Selles-sur-Cher Cheese (Fine and firm)
Rind: Pecorino Romano Cheese (Pale yellow to brown or black), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
Aging: Pecorino Romano Cheese (5–8 months or longer), Selles-sur-Cher Cheese (Ten days minimum)
Taste: Pecorino Romano Cheese (Sharp, salty), Selles-sur-Cher Cheese (Fresh, hazelnut)

Side-by-Side Comparison

	Pecorino Romano Cheese	Selles-sur-Cher Cheese
Country of Origin	Italy	France
Specific Origin	Lazio, Sardinia, Grosseto	Sologne, North-Central France
Milk Type	Sheep's milk	Whole goat’s milk
Texture	Hard	Fine and firm
Rind	Pale yellow to brown or black	Ash-coated, light to dark ash
Aging	5–8 months or longer	Ten days minimum
Taste	Sharp, salty	Fresh, hazelnut

Taste Comparison: Does Pecorino Romano Cheese Taste Like Selles-sur-Cher Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Pecorino Romano Cheese offers strong, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Pecorino Romano Cheese shows bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Selles-sur-Cher Cheese at ten days minimum.

Can You Substitute Pecorino Romano Cheese for Selles-sur-Cher Cheese?

Pecorino Romano Cheese can stand in for Selles-sur-Cher 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 fine and firm. Flavor-wise, Pecorino Romano Cheese reads as sharp, salty while Selles-sur-Cher Cheese brings fresh, hazelnut notes.

Which Is Better, Pecorino Romano Cheese or Selles-sur-Cher 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 fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Pecorino Romano Cheese the same as Selles-sur-Cher Cheese?

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

Is Pecorino Romano Cheese similar to Selles-sur-Cher Cheese?

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

Can I substitute Pecorino Romano Cheese for Selles-sur-Cher Cheese?

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

Does Pecorino Romano Cheese taste like Selles-sur-Cher Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Pecorino Romano Cheese leans strong, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.

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 Selles-sur-Cher Cheese made of?

Selles-sur-Cher Cheese is made from goat milk, using small amount rennet. It's typically aged ten days minimum. It originates in France.

Which should I choose, Pecorino Romano Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Romano Cheese is hard, while Selles-sur-Cher Cheese is fine and firm.