parmesan v. pecorino--differences in taste?

[Shira]

I'm trying to to figure out how these two cheese are differentiated in taste. Obviously the former is cow's milk, the latter sheep's milk. Is the average parmesan sweeter b/c of longer aging? Does pecorino tend to have a slightly sour quality?

tx

[Parmhero]

Yes, you hit it. Pecorino Romano is sharper, Parmesan milder. They complement one another, or add those dimensions, when used in combination.

[scott123]

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They're two completely different cheeses. They're both hard cheeses. Beyond that, there is no similarity.

[Torrilin]

They've also got rather marked texture differences despite both being hard cheeses. Parmesan will dissolve readily in a lot of different liquids. Pecorino Romano tends to clump unless you dissolve it in very small quantities compared to parmesan. So I tend to favor parmesan as a risotto flavoring, even tho pecorino works better with some flavorings.

Emily

[Craig Camp]

cow's milk cheeses (parmignano) and sheep's milk cheeses (percorino) are really different animals

Edited September 18, 2006 by Craig Camp (log)

[beccaboo]

cow's milk cheeses (parmignano) and sheep's milk cheeses (percorino) are really different animals 

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Fake, cow's-milk romano is less sharp than the sheep kind, as well as less nutty-tasting than parmesan.

[Craig Camp]

cow's milk cheeses (parmignano) and sheep's milk cheeses (percorino) are really different animals 

←

Fake, cow's-milk romano is less sharp than the sheep kind, as well as less nutty-tasting than parmesan.

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First of all, if it's called "parmesan" instead of Parmignano Reggiano it's not worth buying much less eating. If you want something that costs less, but still delivers flavor go for Grana Padano.

The same for Pecorino, why in the world would anyone buy one not made from sheep's milk? After all that's where the name came from.

DON'T BUY FAKE CHEESE. It's a waste of money.

Take the time to buy the real thing if you want flavor. It's an absolute waste of chews and $ to buy anything less.

Edited September 19, 2006 by Craig Camp (log)

[Pan]

One point to keep in mind is that pecorino represents an entire class of cheeses: Those made from sheep's milk. There are various different kinds of Italian sheep cheeses, and they can have very different taste profiles. For example, while Pecorino Romano (the type that undoubtedly inspired this thread) is very sharp, Pecorino Toscano is quite mild and subtle.

[JohnL]

One point to keep in mind is that pecorino represents an entire class of cheeses: Those made from sheep's milk. There are various different kinds of Italian sheep cheeses, and they can have very different taste profiles. For example, while Pecorino Romano (the type that undoubtedly inspired this thread) is very sharp, Pecorino Toscano is quite mild and subtle.

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good points.

especially noting that there are different types/styles of pecorino.

Pecorino Tuscano is a great cheese to nibble on while the Romanos tend to

be better grating cheeses.

(this thread is makin me hungry!)

[weinoo]

As Craig says above, grana is a nice substitute - I just bought a hunk of grana at DiPaolo's made from water buffalo milk! It's quite delicious and mellow.