Pérail Cheese vs Romano Cheese
Pérail Cheese
Romano Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Pérail Cheese and Romano Cheese?
- Origin: Pérail Cheese (France), Romano Cheese (Italy)
- Milk type: Pérail Cheese (sheep), Romano Cheese (cow's, goat's or sheep's milk)
- Texture: Pérail Cheese (soft), Romano Cheese (hard)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Romano Cheese (natural)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Romano Cheese (mild, sharp, tangy)
Side-by-Side Comparison
| Pérail Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Aveyron, France | The U.S. And Canada |
| Milk Type | Sheep | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Soft | Hard |
| Rind | Wrinkly, mainly Geotrichum candidum | Natural |
| Aging | 2 to 8 weeks | — |
| Taste | Distinctly sheepy in older cheeses | Mild, sharp, tangy |
Taste Comparison: Does Pérail Cheese Taste Like Romano Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Romano Cheese brings mild, sharp, tangy character.
Can You Substitute Pérail Cheese for Romano Cheese?
Pérail Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Pérail Cheese reads as distinctly sheepy in older cheeses while Romano Cheese brings mild, sharp, tangy notes.
Which Is Better, Pérail Cheese or Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Pérail Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Pérail Cheese the same as Romano Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Romano Cheese comes from Italy. Pérail Cheese is made from sheep milk; Romano Cheese uses cow, goat, or sheep.
Is Pérail Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Romano Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Romano Cheese is mild, sharp, tangy.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
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, Pérail Cheese or Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Romano Cheese is hard.