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Romano Cheese vs Stilton Cheese
Romano Cheese
Stilton Cheese
In this article, we'll explore the answers to the most common questions about Romano Cheese and Stilton Cheese, including:
- "What is the difference between Romano Cheese and Stilton Cheese?"
- "Is Romano Cheese and Stilton Cheese the same?"
- "How does Romano Cheese compare to Stilton Cheese cheese?"
- "How does the taste of Romano Cheese compare to Stilton Cheese?"
- "Is Romano Cheese or Stilton 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.
Stilton Cheese Overview
Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.
Comparing the Two Cheeses
Country of Origin
Romano Cheese comes from Italy. Stilton Cheese originated from England.
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. Stilton Cheese has a PDO (1996).
Milk Type and Treatment
Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized. Stilton Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Romano's texture can be described as "hard". Stilton's texture can be described as "hard, blue-veined".
Taste and Aroma
Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong". Stilton Cheese has a spicy, strong taste.
Appearance and Aging
Romano Cheese's appearance is colored pale yellow . Stilton Cheese has a color of blue-grey .
Rind and Rennet Type
Romano Cheese's rind is described as natural . Stilton Cheese's rind is described as natural .
Ranking
Romano is ranked #180 out of 996 types based on community views. Stilton is ranked #24 out of 996 types based on community views.
Pairing Comparison
| Romano | Stilton | |
|---|---|---|
| Best Pairings | No pairings listed. | Barleywine, Madeira |
| Other Good Pairings | No additional pairings listed. | No additional pairings listed. |
For more details, check the full pairing guides on the Romano and Stilton pages.
Side-by-Side Comparison Table
| Romano Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Italy | England |
| Specific Origin | Not Specified | Nottinghamshire, Leicestershire, Derbyshire |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized |
| Rind | Natural | Natural |
| Texture | Hard | Hard, blue-veined |
| Taste | Mild, sharp, tangy | Spicy, strong |
| Aroma | Strong | Not Specified |
| Colors | Pale yellow | Blue-grey |
Which One Should You Choose?
If you prefer a hard cheese, go for Romano. But if you enjoy a hard, blue-veined consistency, Stilton might be the better pick. Romano has a mild, sharp, tangy taste, making it great for various dishes. Meanwhile, Stilton offers a spicy, strong profile, ideal for different meals.
