Introduction: What is Pecorino Romano?
Pecorino Romano is a hard cheese made from sheep’s milk, originating in the Lazio region of Italy. It is a protected designation of origin (PDO) product and is widely known for its sharp and salty flavor. Pecorino Romano is commonly used in Italian cuisine, particularly in dishes such as carbonara, amatriciana, and cacio e pepe.
Roman Cheese: A Brief History
Romano cheese, on the other hand, can refer to a variety of hard, salty cheeses made from cow’s milk. The term "Romano" comes from the fact that the cheese was originally made in the region surrounding Rome. However, the production of Romano cheese has since spread to other parts of Italy and even to other countries.
Pecorino Romano vs. Romano: What’s the Difference?
The main difference between Pecorino Romano and Romano cheese is the type of milk used. Pecorino Romano is made from sheep’s milk, while Romano is made from cow’s milk. This difference in milk type also leads to differences in flavor and texture. Pecorino Romano has a sharp, salty flavor with a slightly granular texture, while Romano cheese has a milder flavor and a smoother, creamier texture.
Production and Ingredients of Pecorino Romano
Pecorino Romano is made from 100% sheep’s milk, which is heated and mixed with rennet to curdle the milk. The curds are then cut, drained, and pressed into molds. The cheese is then aged for a minimum of eight months, during which time it develops its characteristic sharp flavor and slightly granular texture.
Production and Ingredients of Romano Cheese
Romano cheese can be made from cow’s milk or a mixture of cow’s and goat’s milk. The milk is heated and mixed with rennet to curdle the milk, and the curds are then cut and drained. The cheese is then aged for several months, during which time it develops its characteristic flavor and texture.
Flavors and Textures of Pecorino Romano and Romano
As previously mentioned, Pecorino Romano has a sharp, salty flavor with a slightly granular texture. Romano cheese, on the other hand, has a milder flavor and a smoother, creamier texture. Romano cheese also has a slightly nutty flavor that is not present in Pecorino Romano.
Culinary Uses of Pecorino Romano and Romano Cheese
Both Pecorino Romano and Romano cheese are commonly used in Italian cuisine. Pecorino Romano is often used in pasta dishes such as carbonara, amatriciana, and cacio e pepe, while Romano cheese is commonly used in dishes such as lasagna, pizza, and Caesar salad.
Nutritional Value of Pecorino Romano and Romano
Both Pecorino Romano and Romano cheese are high in protein and calcium. However, Pecorino Romano is higher in fat than Romano cheese, which makes it slightly more calorie-dense.
Availability and Cost of Pecorino Romano and Romano
Pecorino Romano and Romano cheese are both widely available in specialty cheese shops and grocery stores. Pecorino Romano is typically more expensive than Romano cheese due to its protected designation of origin status and its longer aging process.
Conclusion: Which One to Choose?
The choice between Pecorino Romano and Romano cheese ultimately comes down to personal preference and the specific dish being prepared. If a sharp, salty flavor and slightly granular texture is desired, Pecorino Romano is the way to go. If a milder flavor and smoother, creamier texture is preferred, Romano cheese is the better choice.
