Pecorino Romano Cheese vs Tomme Cheese
In this article, we’ll explore the answers to the most common questions about Pecorino Romano Cheese and Tomme Cheese, including:
- "What is the difference between Pecorino Romano Cheese and Tomme Cheese?"
- "Is Pecorino Romano Cheese and Tomme Cheese the same?"
- "How does Pecorino Romano Cheese compare to Tomme Cheese cheese?"
- "How does the taste of Pecorino Romano Cheese compare to Tomme Cheese?"
- "Is Pecorino Romano Cheese or Tomme 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.
Tomme Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Ranking
Pecorino Romano is ranked #97 out of 376 types.
Tomme is ranked #164 out of 376 types.
Country of Origin
Pecorino Romano Cheese comes from Italy. Tomme 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). Tomme is not a protected cheese.
Milk Type and Treatment
Pecorino Romano Cheese is made with sheep milk. Tomme Cheese is made with cow milk that is typically other.
Composition and Texture
Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Tomme's texture can be described as "creamy, pliable".
Flavor and Aroma
Pecorino Romano Cheese has a sharp, salty flavor. Tomme Cheese has a varied 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 . Tomme Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Side-by-Side Comparison Table
Pecorino Romano Cheese | Tomme Cheese | |
---|---|---|
Country of Origin | Italy | |
Specific Origin | Lazio, Sardinia, Grosseto | France, Switzerland, United States |
Certification | DOP (1996) | None |
Milk Type | Ewe's milk | Varied (commonly cow) |
Milk Treatment | Low heat treatment | |
Fat Content | ~36% | |
Rind | Pale yellow to brown or black | Grayish natural |
Texture | Hard | Creamy, pliable |
Flavor | Sharp, salty | Varied |
Colors | White interior, pale yellow to brown/black rind | Gray or brownish |
Forms | Wheels, 49–71 lbs, 12–13" high, 11–12" wide | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
Age | 5–8 months or longer | Varies |
Rennet Type | Rennet | Varies |