Allegretto cheese vs Pecorino Romano
Allegretto cheese
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Canada
Allegretto cheese is a pressed sheep's milk cheese from Canada. The milk is thermalized, which means it is heated more gently than in full pasteurization, and the curd is pressed into wheels. The rind is washed or brushed while the cheese ages, and the paste under it is firm and creamy. The taste is nutty, a little sweet, and lightly tangy, with a fruity side. It is a cheese for grating, melting, and the board, not a fresh sheep cheese.
Pecorino Romano
Facts
- Milk
- Sheep
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lazio, Sardinia, and Tuscany
- Status
- PDO
Pecorino Romano is a hard, salty sheep's-milk cheese. Pecora is the Italian word for sheep. Romano is the Roman style.