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.
Buy Pecorino Romano Cheese
Buy Teviotdale Cheese
What Is Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.
What Is Teviotdale Cheese?
Teviotdale is a full fat hard cheese from the border country between Scotland and England, made with milk from Jersey cattle. It has a white coating, a smooth yellow paste and a salty flavour, and it holds PGI status. No producers are known today.
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 animal (sheep) 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.