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

Compare Pecorino Romano Cheese to Other Cheeses

Compare Tomme Cheese to Other Cheeses