All Comparisons

Soft-Ripened Cheese vs Pecorino Romano Cheese

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. Soft-Ripened is not a protected cheese. Pecorino Romano Cheese has a DOP (1996).

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Pecorino Romano Cheese is made with sheep milk.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".

Flavor and Aroma

Pecorino Romano Cheese has a sharp, salty flavor.

Appearance and Aging

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

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

Soft-Ripened Cheese Pecorino Romano Cheese
Country of Origin Italy
Specific Origin Varied, with many coming from France. Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Ewe's milk
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. ~36%
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Pale yellow to brown or black
Texture Hard
Flavor Sharp, salty
Colors White interior, pale yellow to brown/black rind
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer
Rennet Type Rennet
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