Pecorino Romano Cheese vs Provolone Cheese

Pecorino Romano Cheese is a hard sheep-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

What Is Pecorino Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What Is Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Milk type: Pecorino Romano Cheese (sheep's milk), Provolone Cheese (cow's milk)
• Texture: Pecorino Romano Cheese (Hard), Provolone Cheese (semi-hard, artisan)
• Aging: Pecorino Romano Cheese (5–8 months or longer), Provolone Cheese (at least 4 months for piccante)
• Taste: Pecorino Romano Cheese (Sharp, salty), Provolone Cheese (tangy)

Side-by-Side Comparison

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

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

Pecorino Romano Cheese reads as sharp, salty, while Provolone Cheese brings tangy character. On the nose, Pecorino Romano Cheese offers strong, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Pecorino Romano Cheese at 5–8 months or longer develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Pecorino Romano Cheese for Provolone Cheese?

Pecorino Romano Cheese can stand in for Provolone 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. Flavor-wise, Pecorino Romano Cheese reads as sharp, salty while Provolone Cheese brings tangy notes.

Which Is Better, Pecorino Romano Cheese or Provolone 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 Romano Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Pecorino Romano Cheese suits recipes that want sharp, salty notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Pecorino Romano Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Pecorino Romano Cheese is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Pecorino Romano Cheese is typically aged 5–8 months or longer, Provolone Cheese at least 4 months for piccante.

Is Pecorino Romano Cheese similar to Provolone Cheese?

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

Can I substitute Pecorino Romano Cheese for Provolone Cheese?

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

Does Pecorino Romano Cheese taste like Provolone Cheese?

Pecorino Romano Cheese reads as sharp, salty, while Provolone Cheese is tangy. Aromas also diverge. Pecorino Romano Cheese leans strong, and Provolone Cheese is closer to pleasant.

What is Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

What is Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

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

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