The simple answer is: no, Romano and Pecorino Romano are not exactly the same, although they are closely related. The confusion stems from the fact that "Romano" is a broad term referring to a type of hard, salty, aged cheese, while "Pecorino Romano" is a specific type of Romano cheese. Let's delve deeper into the nuances of these cheeses to clarify the differences.
What is Romano Cheese?
Romano cheese is a family of hard, granular cheeses known for their sharp, salty, and sometimes slightly nutty flavor. The aging process significantly impacts the final taste and texture, with longer aging resulting in a harder, more intense flavor profile. While Pecorino Romano is the most well-known member of this family, other cheeses, such as Sardo, are also considered Romano cheeses. The term "Romano" broadly indicates a style of cheese making rather than a specific origin or milk type.
What is Pecorino Romano Cheese?
Pecorino Romano cheese is a specific type of Romano cheese made exclusively from sheep's milk (Pecorino means "sheep" in Italian). It's protected under the European Union's Protected Designation of Origin (PDO) regulations, meaning only cheese made in specific regions of Italy using traditional methods can be labeled "Pecorino Romano." This stringent regulation ensures consistency in quality and taste.
What are the Key Differences Between Romano and Pecorino Romano?
The primary difference lies in the milk source. While all Pecorino Romano is Romano, not all Romano is Pecorino Romano. Other Romano cheeses might be made from cow's milk, goat's milk, or a blend of milks. This variation in milk source leads to differences in taste and texture. Pecorino Romano tends to have a sharper, more intense flavor compared to some other Romano cheeses made with cow's milk, for example.
How are they similar?
Both Pecorino Romano and other Romano cheeses share similar characteristics:
- Hard texture: Both are hard, granular cheeses that grate well.
- Salty flavor: Saltiness is a prominent characteristic of both.
- Aged: Both undergo a significant aging process, impacting their flavor and texture.
- Uses in Cooking: Both are commonly used for grating over pasta dishes, in salads, and in soups.
What if a cheese is labeled just "Romano"?
If you encounter cheese simply labeled "Romano," it's crucial to check the ingredient list to determine the milk source. It could be Pecorino Romano, but it could also be made from cow's milk, or even a mixture of milk types. The flavor profile will vary depending on the milk used and the aging process.
Frequently Asked Questions (FAQ)
Is Pecorino Romano better than other Romano cheeses?
Whether Pecorino Romano is "better" depends entirely on personal preference. Some people prefer the intense, salty flavor of Pecorino Romano, while others might prefer the milder taste of a Romano cheese made from cow's milk.
Where can I buy authentic Pecorino Romano cheese?
Authentic Pecorino Romano cheese can usually be found in specialty cheese shops and some well-stocked grocery stores. Look for the PDO label to ensure authenticity.
Can I substitute Romano for Pecorino Romano in a recipe?
Generally, you can substitute another Romano cheese for Pecorino Romano, but the flavor will be slightly different. If a recipe specifically calls for Pecorino Romano, using a different type of Romano might slightly alter the final taste of the dish.
How long does Pecorino Romano cheese last?
Properly stored, Pecorino Romano can last for several months, even years.
In conclusion, while both are hard, aged cheeses with a salty flavor, understanding the distinction between "Romano" and "Pecorino Romano" is key to appreciating the unique characteristics of each. Pecorino Romano, with its distinct sheep's milk origin and PDO status, offers a more intense flavor profile, but other Romano cheeses offer equally delicious alternatives depending on your taste preferences.
