Pecorino Cheese vs Penamellera Cheese
Pecorino Cheese is a hard sheep-milk cheese from Italy, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
What Is Pecorino Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Pecorino Cheese and Penamellera Cheese?
- Origin: Pecorino Cheese (Italy), Penamellera Cheese (Spain)
- Milk type: Pecorino Cheese (sheep's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Texture: Pecorino Cheese (hard), Penamellera Cheese (semi-hard, artisan)
- Aging: Pecorino Cheese (fresco, semi-stagionato or stagionato), Penamellera Cheese (10 to 15 days)
Side-by-Side Comparison
| Pecorino Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | Italy | Spain |
| Specific Origin | Italy | Asturias, Spain |
| Milk Type | Sheep's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Hard | Semi-hard, artisan |
| Rind | — | Natural |
| Aging | Fresco, semi-stagionato or stagionato | 10 to 15 days |
| Taste | — | Acidic, bitter, herbaceous |
Taste Comparison: Does Pecorino Cheese Taste Like Penamellera Cheese?
Their flavor profiles are distinct. More specifically, Pecorino Cheese shows buttery, nutty, mild cream and milk, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Pecorino Cheese at fresco, semi-stagionato or stagionato develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Pecorino Cheese for Penamellera Cheese?
Pecorino Cheese can stand in for Penamellera Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-hard, artisan.
Which Is Better, Pecorino Cheese or Penamellera Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Pecorino Cheese. For a semi-hard, artisan profile, Penamellera Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pecorino Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Pecorino Cheese originates in Italy, while Penamellera Cheese comes from Spain. Pecorino Cheese is made from sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Pecorino Cheese is typically aged fresco, semi-stagionato or stagionato, Penamellera Cheese 10 to 15 days.
Is Pecorino Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino Cheese taste like Penamellera Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pecorino Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Pecorino Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Cheese is hard, while Penamellera Cheese is semi-hard, artisan.