All Comparisons

Roquefort Cheese vs Pecorino Romano Cheese

Roquefort Cheese

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.

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. Roquefort Cheese has a PDO (1996), AOC (1925). Pecorino Romano Cheese has a DOP (1996).

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Pecorino Romano Cheese has a sharp, salty flavor.

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . 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

Roquefort Cheese uses animal rennet. Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.

Roquefort Cheese Pecorino Romano Cheese
Country of Origin France Italy
Specific Origin Roquefort-sur-Soulzon, south of France Lazio, Sardinia, Grosseto
Certification PDO (1996), AOC (1925) DOP (1996)
Milk Type Sheep’s milk Ewe's milk
Milk Treatment Raw
Fat Content ~36%
Rind Pale yellow to brown or black
Texture Moist, very creamy Hard
Flavor Mild to strong Sharp, salty
Colors Blue-veined White interior, pale yellow to brown/black rind
Forms Wheels, wrapped in impermeable foil Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age Minimum of 90 days, average of 5 months 5–8 months or longer
Rennet Type Animal Rennet