Pecorino Romano Cheese vs Teviotdale Cheese
Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Teviotdale Cheese is hard and made from cow milk.
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 Teviotdale Cheese?
Teviotdale Cheese is a full-fat hard cheese made from unpasteurized Jersey cow’s milk in the borderlands of England and Scotland. It has a cylindrical shape with a white coating and a natural yellow color. The cheese has a smooth, salty, and tangy flavor. It undergoes a traditional production process that includes pressing, brining for 9 hours, and daily turning during a 15-day maturation period. The milk comes exclusively from the designated area, where the local grasses and herbs influence its flavor. The cheese has been made on the same farm using traditional methods since 1983. The microbial flora in the dairy contributes to its distinct characteristics.
What's the Difference Between Pecorino Romano Cheese and Teviotdale Cheese?
- Milk type: Pecorino Romano Cheese (sheep's milk), Teviotdale Cheese (Cow)
- Rind: Pecorino Romano Cheese (Pale yellow to brown or black), Teviotdale Cheese (White-coated)
- Aging: Pecorino Romano Cheese (5–8 months or longer), Teviotdale Cheese (Minimum 15 days)
- Taste: Pecorino Romano Cheese (Sharp, salty), Teviotdale Cheese (Smooth, salty, and tangy)
Side-by-Side Comparison
| Pecorino Romano Cheese | Teviotdale Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Lazio, Sardinia, Grosseto | Teviotdale |
| Milk Type | Sheep's milk | Cow |
| Milk Treatment | — | Unpasteurized |
| Texture | Hard | Hard |
| Rind | Pale yellow to brown or black | White-coated |
| Aging | 5–8 months or longer | Minimum 15 days |
| Taste | Sharp, salty | Smooth, salty, and tangy |
Taste Comparison: Does Pecorino Romano Cheese Taste Like Teviotdale Cheese?
Pecorino Romano Cheese reads as sharp, salty, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Teviotdale Cheese at minimum 15 days.
Can You Substitute Pecorino Romano Cheese for Teviotdale Cheese?
Pecorino Romano Cheese can stand in for Teviotdale Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Pecorino Romano Cheese reads as sharp, salty while Teviotdale Cheese brings smooth, salty, and tangy notes.
Which Is Better, Pecorino Romano Cheese or Teviotdale Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty notes, while Teviotdale Cheese fits dishes calling for smooth, salty, and tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pecorino Romano Cheese the same as Teviotdale Cheese?
No, they're distinct cheeses. Pecorino Romano Cheese is made from sheep milk; Teviotdale Cheese uses cow. Aging also differs: Pecorino Romano Cheese is typically aged 5–8 months or longer, Teviotdale Cheese minimum 15 days.
Is Pecorino Romano Cheese similar to Teviotdale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Romano Cheese for Teviotdale Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Romano Cheese taste like Teviotdale Cheese?
Pecorino Romano Cheese reads as sharp, salty, while Teviotdale Cheese is smooth, salty, and tangy.
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 Teviotdale Cheese made of?
Teviotdale Cheese is made from cow milk (unpasteurized). It's typically aged minimum 15 days.
Which should I choose, Pecorino Romano Cheese or Teviotdale Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.