Ricotta Cheese vs Pecorino Romano Cheese
Ricotta Cheese
Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Ricotta Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Ricotta Cheese and Pecorino Romano Cheese?"
- "Is Ricotta Cheese and Pecorino Romano Cheese the same?"
- "How does Ricotta Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Ricotta Cheese compare to Pecorino Romano Cheese?"
- "Is Ricotta Cheese or Pecorino Romano Cheese better?"
Ricotta Cheese Overview
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 Overview
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
Ranking
Ricotta is ranked #20 out of 866 types based on community views.
Pecorino Romano is ranked #83 out of 866 types based on community views.
Country of Origin
Ricotta Cheese comes from Italy. Pecorino Romano Cheese originated from Italy.
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, goat, 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. Pecorino Romano's aroma can be described as "strong".
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.
Side-by-Side Comparison Table
Ricotta Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | Italy | Italy |
Specific Origin | Lazio, Sardinia, Grosseto | |
Certification | None | DOP (1996) |
Milk Type | cow's, goat's, sheep's or water buffalo's milk | sheep'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 | strong |
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 |