The short answer is: no, "Romano" and "Pecorino Romano" are not exactly the same, although they are closely related. The longer answer delves into the nuances of cheesemaking regulations and regional variations. This exploration will help clarify the distinctions between these two cheeses often confused by consumers.
What is Pecorino Romano?
Pecorino Romano is a hard, salty sheep's milk cheese. Its origins trace back centuries to the central Italian region, and it's protected under a strict Protected Designation of Origin (PDO) designation by the European Union. This means only cheese made in specific regions of Italy, using prescribed methods, can legally be labeled "Pecorino Romano." The PDO designation ensures authenticity and quality. The characteristic sharp, granular texture and salty, intensely savory flavor are hallmarks of this cheese.
What is Romano Cheese?
"Romano" is a broader term encompassing a variety of hard, salty cheeses that share similar characteristics to Pecorino Romano, but aren't necessarily made from sheep's milk in Italy. The name refers to the style and aging process rather than a specific origin or milk type. Many "Romano"-style cheeses are made from cow's milk, or a blend of cow and sheep's milk, and are produced in various countries, including the United States. These cheeses typically mimic the sharp, granular texture and salty flavor profile of Pecorino Romano, but might differ slightly in taste and aroma depending on the milk used and the aging process.
What's the Difference? The Key Distinctions
The crucial difference boils down to the PDO protection and the type of milk used. Pecorino Romano must be made from 100% sheep's milk and adhere to the specific production methods dictated by the PDO regulations. Romano cheese, on the other hand, doesn't have this legal protection, allowing for greater flexibility in its production, including the use of different types of milk.
H2: Is all Pecorino Romano cheese the same?
While all Pecorino Romano must adhere to the PDO standards, subtle variations can exist. Factors such as the specific pastureland where the sheep graze, the cheesemaking techniques employed by individual producers, and the length of aging can impact the final flavor and texture.
H2: Can I use Romano cheese instead of Pecorino Romano?
Yes, you can often substitute Romano cheese for Pecorino Romano, especially in recipes where a strong, salty flavor is desired. However, the taste might be slightly different; the Pecorino Romano will generally have a more intense, sheep's milk flavor. If authenticity is paramount, especially in dishes highlighting the cheese, using true Pecorino Romano is preferred.
H2: Where can I find authentic Pecorino Romano?
Look for cheeses bearing the official "Pecorino Romano" label and the PDO designation. This guarantees its authenticity and assures you are buying a product made according to the traditional Italian standards.
In conclusion, while Romano cheese aims to emulate the characteristics of Pecorino Romano, it doesn't necessarily meet the stringent criteria defined by the PDO regulations. Pecorino Romano is a specific, protected cheese, while "Romano" is a broader term for a style of cheese. Understanding this distinction allows consumers to make informed choices when selecting these flavorful cheeses.
