Pule Cheese vs Romano Cheese
Pule Cheese is a artisan cheese from Serbia, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
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 Pule Cheese and Romano Cheese?
- Origin: Pule Cheese (Serbia), Romano Cheese (Italy)
- Milk type: Pule Cheese (donkey's milk), Romano Cheese (cow's, goat's or sheep's milk)
- Texture: Pule Cheese (artisan), Romano Cheese (hard)
- Taste: Pule Cheese (nutty and earthy), Romano Cheese (mild, sharp, tangy)
Side-by-Side Comparison
| Pule Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Serbia | Italy |
| Specific Origin | Zasavica | The U.S. And Canada |
| Milk Type | Donkey's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Artisan | Hard |
| Rind | — | Natural |
| Taste | Nutty and earthy | Mild, sharp, tangy |
Taste Comparison: Does Pule Cheese Taste Like Romano Cheese?
Pule Cheese reads as nutty and earthy, while Romano Cheese brings mild, sharp, tangy character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Romano Cheese leans toward salty.
Can You Substitute Pule Cheese for Romano Cheese?
Pule Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for hard. Flavor-wise, Pule Cheese reads as nutty and earthy while Romano Cheese brings mild, sharp, tangy notes.
Which Is Better, Pule Cheese or Romano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Pule Cheese the same as Romano Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Romano Cheese comes from Italy.
Is Pule Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Romano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Romano Cheese?
Pule Cheese reads as nutty and earthy, while Romano Cheese is mild, sharp, tangy.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
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, Pule Cheese or Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Romano Cheese is hard.