All Comparisons

Ricotta Cheese vs Pecorino Romano Cheese

Ricotta Cheese

Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.

Pecorino Romano Cheese

Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Ricotta is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Ricotta Cheese has a fat content of varies and a moisture content of high. Ricotta's texture can be described as "soft, moist". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Flavor and Aroma

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild". Pecorino Romano Cheese has a sharp, salty flavor.

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Ricotta Cheese Pecorino Romano Cheese
Country of Origin Italy Italy
Specific Origin Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow's, Sheep's, Buffalo's Ewe's milk
Milk Treatment Whey
Fat Content Varies ~36%
Moisture Content High
Rind None Pale yellow to brown or black
Texture Soft, moist Hard
Flavor Sweet, slightly creamy Sharp, salty
Aroma Mild
Colors White White interior, pale yellow to brown/black rind
Forms Grainy soft mass Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age Fresh 5–8 months or longer
Rennet Type Animal or Microbial Rennet