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 |