Pecorino Siciliano Cheese vs Romano Cheese

Pecorino Siciliano Cheese is a semi-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 Siciliano Cheese?

Pecorino siciliano is a firm sheep milk cheese from Sicily. It goes back to the classical Greek world, when it was counted among the best cheeses anywhere, and it holds European PDO status today.

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 Siciliano Cheese and Romano Cheese?

• Milk type: Pecorino Siciliano Cheese (Sheep's milk), Romano Cheese (Cow's, goat's or sheep's milk)
• Milk treatment: Pecorino Siciliano Cheese (Raw), Romano Cheese (pasteurized or unpasteurized)
• Texture: Pecorino Siciliano Cheese (Semi-hard), Romano Cheese (Hard)
• Rind: Pecorino Siciliano Cheese (White to light yellow), Romano Cheese (natural)
• Taste: Pecorino Siciliano Cheese (Varies from fresh and floral to fruity and spicy with age), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

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

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Romano Cheese brings mild, sharp, tangy character. More specifically, Pecorino Siciliano Cheese shows fresh, floral, fruity, spicy, while Romano Cheese leans toward salty.

Can You Substitute Pecorino Siciliano Cheese for Romano Cheese?

Pecorino Siciliano Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for hard. Flavor-wise, Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Pecorino Siciliano Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Pecorino Siciliano Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Pecorino Siciliano Cheese suits recipes that want varies from fresh and floral to fruity and spicy with age notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Pecorino Siciliano Cheese the same as Romano Cheese?

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

Is Pecorino Siciliano Cheese similar to Romano Cheese?

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

Can I substitute Pecorino Siciliano Cheese for Romano Cheese?

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

Does Pecorino Siciliano Cheese taste like Romano Cheese?

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Romano Cheese is mild, sharp, tangy.

What is Pecorino Siciliano Cheese made of?

Pecorino Siciliano Cheese is made from sheep milk (raw), using lamb's rennet. It's typically aged at least 4 months, up to over 12 months. 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 Siciliano Cheese or Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Siciliano Cheese is semi-hard, while Romano Cheese is hard.