Pecorino Romano Cheese vs Taleggio Cheese
Pecorino Romano Cheese
Taleggio Cheese
In this article, we’ll explore the answers to the most common questions about Pecorino Romano Cheese and Taleggio Cheese, including:
- "What is the difference between Pecorino Romano Cheese and Taleggio Cheese?"
- "Is Pecorino Romano Cheese and Taleggio Cheese the same?"
- "How does Pecorino Romano Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Pecorino Romano Cheese compare to Taleggio Cheese?"
- "Is Pecorino Romano Cheese or Taleggio Cheese better?"
Pecorino Romano Cheese Overview
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.
Taleggio Cheese Overview
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
Comparing the Two Cheeses
Ranking
Pecorino Romano is ranked #83 out of 377 types based on community views.
Taleggio is ranked #60 out of 377 types based on community views.
Country of Origin
Pecorino Romano Cheese comes from Italy. Taleggio Cheese originated from Italy.
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). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Pecorino Romano Cheese is made with sheep milk. Taleggio Cheese is made with unknown milk that is typically heated.
Composition and Texture
Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Flavor and Aroma
Pecorino Romano Cheese has a sharp, salty flavor. Taleggio Cheese has a sweet, delicate, slightly sour flavor. Taleggio's aroma can be described as "herbaceous, aromatic".
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 . Taleggio Cheese has a color of pinkish-red rind, white to straw yellow inside , comes in square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight and has an aging period of at least 35 (up to 50) days .
Rind and Rennet Type
Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Side-by-Side Comparison Table
Pecorino Romano Cheese | Taleggio Cheese | |
---|---|---|
Country of Origin | Italy | Italy |
Specific Origin | Lazio, Sardinia, Grosseto | Val Taleggio, Po Valley |
Certification | DOP (1996) | PDO (1996) |
Milk Type | Ewe's milk | Whole raw or pasteurized milk |
Milk Treatment | Heated to 90–95°F | |
Fat Content | ~36% | |
Rind | Pale yellow to brown or black | Soft, thin, pinkish-red |
Texture | Hard | Soft, slightly melting under the rind, firmer towards the center |
Flavor | Sharp, salty | Sweet, delicate, slightly sour |
Aroma | Herbaceous, aromatic | |
Colors | White interior, pale yellow to brown/black rind | Pinkish-red rind, white to straw yellow inside |
Forms | Wheels, 49–71 lbs, 12–13" high, 11–12" wide | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
Age | 5–8 months or longer | At least 35 (up to 50) days |
Rennet Type | Rennet | Calf rennet |