Pecorino Sardo Cheese vs Romano Cheese

Pecorino Sardo Cheese is a hard sheep-milk cheese from Italy, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.

What Is Pecorino Sardo Cheese?

Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.

What Is Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

What's the Difference Between Pecorino Sardo Cheese and Romano Cheese?

• Milk type: Pecorino Sardo Cheese (Sheep's milk), Romano Cheese (Cow's, goat's or sheep's milk)
• Milk treatment: Pecorino Sardo Cheese (Pasteurized or Thermized), Romano Cheese (pasteurized or unpasteurized)
• Rind: Pecorino Sardo Cheese (Pale yellow to mahogany), Romano Cheese (natural)
• Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Pecorino Sardo Cheese Taste Like Romano Cheese?

Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Romano Cheese brings mild, sharp, tangy character. On the nose, Pecorino Sardo Cheese offers sheep's milk and hay for dolce, contrasted with Romano Cheese's strong. More specifically, Pecorino Sardo Cheese shows sharpness increases with longer maturation, while Romano Cheese leans toward salty.

Can You Substitute Pecorino Sardo Cheese for Romano Cheese?

Pecorino Sardo Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Pecorino Sardo Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Pecorino Sardo Cheese the same as Romano Cheese?

No, they're distinct cheeses. Pecorino Sardo Cheese is made from sheep milk; Romano Cheese uses cow, goat, or sheep.

Is Pecorino Sardo Cheese similar to Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pecorino Sardo Cheese for Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Pecorino Sardo Cheese taste like Romano Cheese?

Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Pecorino Sardo Cheese leans sheep's milk and hay for dolce, and Romano Cheese is closer to strong.

What is Pecorino Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

What is Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Pecorino Sardo Cheese or Romano Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.