Cotija vs Pecorino Romano
Cotija
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- No rind
- Country
- Mexico
- Place
- Cotija, Michoacán
Cotija is a Mexican cow's-milk cheese named for the town of Cotija in Michoacán. Aged Cotija is dry, salty, and crumbly.
Pecorino Romano
- 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.