The question of whether Romano and Pecorino Romano are the same often arises, especially for cheese enthusiasts navigating the world of Italian hard cheeses. While closely related, there's a crucial distinction to understand. Simply put, Pecorino Romano is a type of Romano cheese, but not all Romano cheeses are Pecorino Romano. This seemingly subtle difference significantly impacts the cheese's flavor profile, production methods, and overall characteristics.
What is Pecorino Romano?
Pecorino Romano is a hard, sheep's milk cheese originating from Italy. The name itself gives us a clue: "Pecorino" signifies that it's made from sheep's milk ("pecora" in Italian), and "Romano" points to its origins in the Roman region of Italy. This cheese is known for its granular texture, salty, sharp, and sometimes slightly nutty flavor, and its characteristic hard, crystalline structure which develops as it ages. Its production is strictly regulated under the Protected Designation of Origin (PDO) system, ensuring that only cheese made according to traditional methods in specific regions of Italy can be labeled as Pecorino Romano.
What is Romano Cheese?
"Romano" is a broader term used to describe a family of hard, salty cheeses, often aged for extended periods. While Pecorino Romano falls under this umbrella, other cheeses might also be marketed as "Romano." These might be made from cow's milk, a blend of milks, or even goat's milk, and they may not adhere to the same strict production regulations as Pecorino Romano. As a result, their taste and texture can vary significantly. This broader category of "Romano" cheeses generally shares the characteristics of being hard, salty, and aged, but lacks the specific PDO protection and the unique sheep's milk profile of Pecorino Romano.
What are the Key Differences Between Pecorino Romano and Other Romano Cheeses?
The main difference lies in the milk source and production regulations. Pecorino Romano is exclusively made from sheep's milk and subject to strict PDO regulations, ensuring consistent quality and origin. Other cheeses labeled "Romano" might utilize cow's milk, goat's milk, or a blend, and might not adhere to the same stringent production standards. This difference impacts the flavor profile. Pecorino Romano has a distinct, sharp, salty sheep's milk flavor, which can be quite intense. Other Romano cheeses will have a milder, possibly sweeter or more buttery profile depending on the milk used.
Is it legal to label a cheese simply as "Romano"?
Yes, it is generally legal to label a cheese as "Romano" without specifying that it is Pecorino Romano. However, this can be misleading to consumers, leading to expectations that may not be met. If a consumer wishes to be certain that they are purchasing cheese made from sheep's milk and produced according to traditional Italian methods, they should look for the "Pecorino Romano" designation.
How can I tell the difference when shopping?
Look for the "Pecorino Romano" label on the cheese itself or its packaging. This guarantees adherence to the PDO standards. If the label simply states "Romano," you'll have to rely on the product description or ask the retailer for clarification regarding the type of milk used and production methods.
In conclusion, while both are hard, salty cheeses, Pecorino Romano is a specific type of Romano cheese made from sheep's milk with specific production regulations. Understanding this distinction allows for a more informed and enjoyable cheese-buying experience.
