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Pecorino Romano Cheese vs Wensleydale Cheese

Origin and Certification

Pecorino Romano Cheese originates from Italy, specifically from Lazio, Sardinia, Grosseto. It holds certifications such as DOP (1996). Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Pecorino Romano Cheese can be made out of milk from ewe's milk . Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

Composition and Texture

Pecorino Romano Cheese's composition reveals that it has a fat content of ~36% . The texture is described as hard. Similarly, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

Flavor and Aroma

Pecorino Romano Cheese's flavor profile is characterized by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified.. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

Appearance and Aging

Pecorino Romano Cheese's appearance can be described by its color, which is white interior, pale yellow to brown/black rind, and it is available in wheels, 49–71 lbs, 12–13" high, 11–12" wide. This variety is aged 5–8 months or longer. Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

Rind and Rennet Type

Pecorino Romano Cheese's rind is described as pale yellow to brown or black, and it uses rennet rennet. Information on the rind and rennet type of Wensleydale Cheese is not provided.

Pecorino Romano Cheese Wensleydale Cheese
Country of Origin Italy United Kingdom
Specific Origin Lazio, Sardinia, Grosseto Yorkshire Dales
Certification DOP (1996)
Milk Type Ewe's milk Cow’s milk
Milk Treatment Pressed
Fat Content ~36%
Rind Pale yellow to brown or black
Texture Hard Firm and crumbly
Flavor Sharp, salty Fresh, lemony tang
Flavor Notes Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Colors White interior, pale yellow to brown/black rind Creamy white
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer 1 to 4 months old
Rennet Type Rennet