Pecorino Romano Cheese vs Triple Crème Cheese

In this article, we’ll explore the answers to the most common questions about Pecorino Romano Cheese and Triple Crème Cheese, including:

  • "What is the difference between Pecorino Romano Cheese and Triple Crème Cheese?"
  • "Is Pecorino Romano Cheese and Triple Crème Cheese the same?"
  • "How does Pecorino Romano Cheese compare to Triple Crème Cheese cheese?"
  • "How does the taste of Pecorino Romano Cheese compare to Triple Crème Cheese?"
  • "Is Pecorino Romano Cheese or Triple Crème Cheese better?"

Comparing the Two Cheeses

Ranking

Pecorino Romano is ranked #97 out of 376 types.

Triple Crème is ranked #42 out of 376 types.

Country of Origin

Pecorino Romano Cheese comes from Italy. Triple Crème 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). Triple Crème is not a protected cheese.

Milk Type and Treatment

Pecorino Romano Cheese is made with sheep milk. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of none.

Flavor and Aroma

Pecorino Romano Cheese has a sharp, salty 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 .

Rind and Rennet Type

Pecorino Romano Cheese's rind is described as pale yellow to brown or black and uses rennet rennet.

Side-by-Side Comparison Table

Pecorino Romano Cheese Triple Crème Cheese
Country of Origin Italy
Specific Origin Lazio, Sardinia, Grosseto France is renowned for creating the style, but variations are now produced worldwide.
Certification DOP (1996) None
Milk Type Ewe's milk
Fat Content ~36% Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
Rind Pale yellow to brown or black
Texture Hard
Flavor Sharp, salty
Colors White interior, pale yellow to brown/black rind
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer
Rennet Type Rennet

Compare Pecorino Romano Cheese to Other Cheeses

Compare Triple Crème Cheese to Other Cheeses