What's the Difference? {Romano & Pecorino Romano}

There's Romano cheese and then there's Pecorino Romano. What's the difference?
Romano is the cow's milk American version of Pecorino Romano, the authentic Italian sheep's milk cheese. The word  pecora means sheep. Although both cheeses share a similar robust flavor, Pecorino Romano has a much more aggressive, sharp, salty flavor. Aged Cow's milk cheeses are much more milder and less gamier than aged sheep's milk cheeses. Domestic Romano is a great alternative to the original if you prefer something less pungent and are wanting to save a few dollars. But, If you want to kick things up a notch, grab the Pecorino Romano. Enjoy it grated over soups, pastas and vegetables.

Domestic Romano

Pecorino Romano

The sides of authentic Pecorino Romano is embossed with a sheep logo that reads, "Pecorino Romano." Notice the sheep symbol above. 

  photography credits: belgioso romano via amazon, locatelli pecorino romano via amazon

What's the Difference? {Brie & Camembert}

Authentic Brie and Camembert are AOC protected cheeses, are creamy, and have white rinds known as bloomy rinds. They appear identical in appearance and texture, but what's the difference?

Authentic Brie comes from  Ile de France and made in 1,2,3, and 6 pound wheels.

Its flavor is a bit more fruitier and not as earthy (reminiscent of mushrooms) as camembert.  Brie is said to be a favorite of Charlemagne!

Authentic Camembert comes from Normandy. It's made in smaller 8 ounce wheels. And because of it's compact size, it matures faster than Brie does.

 When making Camembert, cheesemakers retain moisture through minimal cutting of the curd, before scooping it with a deep, perforated ladle. This is the reason for Camembert's rich, dense interior. It's aromatic and earthier in flavor. 

photography credits: camembert le chatelain via amazon, brie via cheese cupid

What's the Difference? {Parmesan & Parmigiano Reggiano}

Parmesan and Parmigiano Reggiano are almost always in proximity from one another in the grocery store. They look alike, are similarly incorporated into dishes, and have the first four letters in common. So, what's the difference? While they share a few similarities, they greatly differ in their production.

Mario Batali will tell you that Parmigiano Reggiano is the "Undisputed King of Cheeses."

Yup. Everything about this cheese is pretty spectacular. Unlike Parmesan, Parmigiano Reggiano is labeled as a  DOP cheese- a cheese with strict production rules. When I say I strict, I mean strict.

The DOP label ensures that Parmigiano Reggiano is handcrafted according to the same methods used since the Middle Ages. A cheese can only be considered Parmigiano Reggiano if it was made in the Italian provinces of  Modena, Parma, Reggio-Emilia, and some other provinces as well. One big identifier of Parmigiano Reggiano is the imprint on the rind that displays the plant code and date of production.

Another big difference? Parmigiano Reggiano is made of raw milk and aged longer than Parmesan, typically 2-3 years. And, because of its extensive aging, the cheese develops little crystallized crunchies that look like specks of salt. Parmigiano Reggiano also has more pronounced  nutty/fruity flavors than Parmesan.

Tip: Save the rind-it can be used to flavor stocks!

A cheese is given the name Parmesan if it's not made in the regions listed above. Notice on the rind that there is no imprint. Also, the DOP label is not listed on Parmesans. It's aged about 10 months, containing some crunchy crystals. It has a nice nuttiness with hints of sweetness. If you're in need of a grating cheese, this is a yummy and cost-effective option.  

*I suggest Belgioso Parmesan. It placed in 3rd at the 2013 U.S. Championship Cheese Contest!

photography credits: parmigiano reggiano via dean & deluca, belgioso parmesan via artisan pantry, mario batali via eater

What's the Difference? {Cream Cheese, Mascarpone, and Neufchatel}

Hi, everyone! It's really nice to be back. I was quite busy with school, but I'm happy to say that I have graduated from college! I tackled countless papers, projects, homework, and studying for my exams (made possible through perseverance and an obscene amount of Red Bull). What's next for me, you might ask? I'm in a weird stage in my life where I'm figuring that out. But, with out a doubt, I see myself with cheese.

Today's post is inspired by my experience as a cheese specialist and the common questions brought up by my customers. What's the big difference between Cream Cheese, Mascarpone, and Neufchatel? They're all creamy and spreadable but have slight differences in fat content, and flavor.

Philadelphia cream cheese has a light tang, and is made from pasteurized whole cow's milk with extra cream added to it. It's a bagel's best friend and a major component to cheesecake. I seriously love cream cheese. Mix in some pesto and you have yourself an addicting spread for crackers and toast.  

By law, cream cheese must contain at least 33 percent milk fat and not more than 55 percent moisture. Ain't that interesting?

Mascarpone (ma-skar-po-nay) is often categorized as cheese and found in the cheese department of your grocery store. However, it's technically not a cheese.  Rather, it's a form of cream thickened with acid. It's lightly sweet, soft, creamy, and way lower in sodium than cream cheese. It has a real fresh flavor and satiny texture that doesn't weigh you down. Great in desserts. Hello, Tiramisu. 

Neufchatel is lower in calories due to its lower milk fat content. It's higher in moisture and has a light tang, almost resembling cream cheese. Although, I find cream cheese much more flavorful. (Do not confuse American Neufchatel with French Neufchâtel)!

photography credit: philadephia cream cheese via , vermont butter and cheese mascarpone via , clover stornetta neufchatel via