The short answer is: no, "Romano" and "Pecorino Romano" are not exactly the same, although they are closely related and often confused. The difference lies primarily in the milk used to make them. This seemingly small detail significantly impacts the cheese's flavor profile and overall characteristics. Let's delve deeper into the nuances of these two cheeses.
What is Pecorino Romano Cheese?
Pecorino Romano is a hard, salty, sheep's milk cheese originating from Italy. The name itself reveals its core ingredient: pecora means sheep in Italian. Its production is governed by strict regulations under the Protected Designation of Origin (PDO) status, ensuring authenticity and quality. This means only cheese made according to specific methods using sheep's milk from designated regions in Italy can legally be called Pecorino Romano. This cheese is known for its intensely salty, sharp, and granular texture.
What is Romano Cheese?
"Romano" is a broader term referring to a family of hard, dry, salty cheeses. While Pecorino Romano is a type of Romano cheese, the term "Romano" can also encompass cheeses made from cow's milk, or even a blend of cow's and sheep's milk. These variations result in a range of flavor profiles, some milder and less salty than the authentic Pecorino Romano. Because "Romano" isn't protected by a PDO like Pecorino Romano, there's less control over production methods and ingredients, leading to greater variability in quality and taste.
What's the Difference in Taste?
The primary difference lies in the intensity of flavor. Pecorino Romano, made solely from sheep's milk, boasts a more pronounced, sharper, and often more piquant taste. The saltiness is typically more prominent. Romano cheeses made from cow's milk or blends will often have a milder, less pungent flavor, potentially even a slightly sweeter taste depending on the production method and aging process.
Are there other types of Romano cheese?
Yes, absolutely! As mentioned, the term "Romano" is an umbrella term. You might encounter variations like:
- Domestic Romano: This is a common term for Romano cheeses produced outside of Italy. These often use cow's milk and might not adhere to the strict production standards of Pecorino Romano. The taste will vary widely depending on the producer.
- Other Sheep's Milk Romanos (not Pecorino Romano): While Pecorino Romano holds the PDO status, other sheep's milk cheeses might be marketed under a "Romano" name. However, these lack the stringent production controls of the original.
Can I Substitute Romano for Pecorino Romano?
You can substitute a Romano cheese for Pecorino Romano, but the result might differ. If you're using Pecorino Romano in a recipe that relies on its strong, sharp flavor (like pasta dishes), using a milder cow's milk Romano will significantly change the dish's overall taste. For milder dishes, a cow's milk Romano might work as a replacement, but the characteristic bite of Pecorino Romano will be lost.
How can I tell the difference when shopping?
Always check the label carefully. Look for "Pecorino Romano" specifically for the authentic Italian sheep's milk cheese. If the label simply states "Romano," it's likely not made exclusively from sheep's milk and may have a less intense flavor. Pay attention to the country of origin as well.
In conclusion, while the terms are related, they are not interchangeable. Pecorino Romano is a specific, high-quality type of cheese within the broader category of "Romano" cheeses. Understanding this distinction will help you make informed choices when selecting these cheeses for your culinary creations.
