Pecorino Romano Cheese vs Soft-Ripened Cheese

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

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

Comparing the Two Cheeses

Ranking

Pecorino Romano is ranked #85 out of 375 types.

Soft-Ripened is ranked #121 out of 375 types.

Country of Origin

Pecorino Romano Cheese comes from Italy. Soft-Ripened 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). Soft-Ripened is not a protected cheese.

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of none.

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

Pecorino Romano Cheese Soft-Ripened Cheese
Country of Origin Italy
Specific Origin Lazio, Sardinia, Grosseto Varied, with many coming from France.
Certification DOP (1996) None
Milk Type Ewe's milk
Fat Content ~36% Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Pale yellow to brown or black
Texture Hard
Flavor Sharp, salty
Colors White interior, pale yellow to brown/black rind
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer
Rennet Type Rennet

Compare Pecorino Romano Cheese to Other Cheeses

Compare Soft-Ripened Cheese to Other Cheeses