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.