Pecorino Romano vs Sardo
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.
Sardo
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Argentina
Sardo is a hard cow's milk cheese from Argentina, and cooks keep it for the grater as much as for the board. The name points toward Sardinia, but this cheese is Argentine and the milk is cow's milk, not sheep's milk. The paste is pale yellow, firm, and granular, with a natural rind and a salty, mellow taste. A younger piece can still be cut into slices. An older piece turns drier and sharper, and it is the one that falls in flakes over pasta, soup, and baked dishes.