Roquefort Cheese vs Pecorino Romano Cheese

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

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

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.

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

Roquefort is ranked #19 out of 377 types based on community views.

Pecorino Romano is ranked #90 out of 377 types based on community views.

Country of Origin

Roquefort Cheese comes from France. 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. 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.

Side-by-Side Comparison Table

Compare Roquefort Cheese to Other Cheeses

Compare Pecorino Romano Cheese to Other Cheeses