Romano Cheese vs Roquefort Cheese

Romano Cheese

Roquefort Cheese

In this article, we'll explore the answers to the most common questions about Romano Cheese and Roquefort Cheese, including:

  • "What is the difference between Romano Cheese and Roquefort Cheese?"
  • "Is Romano Cheese and Roquefort Cheese the same?"
  • "How does Romano Cheese compare to Roquefort Cheese cheese?"
  • "How does the taste of Romano Cheese compare to Roquefort Cheese?"
  • "Is Romano Cheese or Roquefort Cheese better?"

Romano Cheese Overview

Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.

Roquefort Cheese Overview

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

Comparing the Two Cheeses

Country of Origin

Romano Cheese comes from Italy. Roquefort Cheese originated from France.

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Romano is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.

Composition and Texture

Romano's texture can be described as "hard". Roquefort's texture can be described as "moist, very creamy".

Taste and Aroma

Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong". Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".

Appearance and Aging

Romano Cheese's appearance is colored pale yellow . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .

Rind and Rennet Type

Romano Cheese's rind is described as natural . Roquefort Cheese uses animal rennet.

Ranking

Romano is ranked #180 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.

Pairing Comparison

Romano Roquefort
Best Pairings No pairings listed. Bordeaux
Other Good Pairings No additional pairings listed. Barleywine, Beaujolais, Madeira, Port

For more details, check the full pairing guides on the Romano and Roquefort pages.

Side-by-Side Comparison Table

Romano Cheese Roquefort Cheese
Country of Origin Italy France
Specific Origin Not Specified Roquefort-Sur-Soulzon, South Of France
Certification Not Specified PDO (1996), AOC (1925)
Milk Type Cow's, goat's or sheep's milk Sheep's milk
Milk Treatment Pasteurized or unpasteurized Unpasteurized
Rind Natural Not Specified
Texture Hard Moist, very creamy
Taste Mild, sharp, tangy Mild to strong
Aroma Strong Sweet
Colors Pale yellow Blue-veined
Forms Not Specified Wheels, wrapped in impermeable foil
Age Not Specified Minimum of 90 days, average of 5 months
Rennet Type Not Specified Animal

Which One Should You Choose?

If you prefer a hard cheese, go for Romano. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Romano has a mild, sharp, tangy taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.

Compare Romano Cheese to Other Cheeses

Compare Roquefort Cheese to Other Cheeses

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