Pecorino Romano Cheese vs Semi-Hard Goat Cheese

In this article, we’ll explore the answers to the most common questions about Pecorino Romano Cheese and Semi-Hard Goat Cheese, including:

• "What is the difference between Pecorino Romano Cheese and Semi-Hard Goat Cheese?"
• "Is Pecorino Romano Cheese and Semi-Hard Goat Cheese the same?"
• "How does Pecorino Romano Cheese compare to Semi-Hard Goat Cheese cheese?"
• "How does the taste of Pecorino Romano Cheese compare to Semi-Hard Goat Cheese?"
• "Is Pecorino Romano Cheese or Semi-Hard Goat Cheese better?"

Comparing the Two Cheeses

Ranking

Pecorino Romano is ranked #85 out of 377 types.

Semi-Hard Goat Cheese is ranked #337 out of 377 types.

Country of Origin

Pecorino Romano Cheese comes from Italy. Semi-Hard Goat Cheese originated from .

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 DOP (1996). Semi-Hard Goat Cheese is not a protected cheese.

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Semi-Hard Goat Cheese is made with goat milk.

Composition and Texture

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

Flavor and Aroma

Pecorino Romano Cheese has a sharp, salty flavor.

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 .

Rind and Rennet Type

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

Side-by-Side Comparison Table

Compare Pecorino Romano Cheese to Other Cheeses

Compare Semi-Hard Goat Cheese to Other Cheeses