Afuega'l Pitu Cheese vs Pecorino delle Balze Volterrane Cheese
Afuega'l Pitu Cheese is a different varieties based on form, shape, and aging cow-milk cheese from Spain, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep milk.
What Is Afuega'l Pitu Cheese?
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it holds Protected Designation of Origin status from Spain and the EU.
What Is Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What's the Difference Between Afuega'l Pitu Cheese and Pecorino delle Balze Volterrane Cheese?
- Milk type: Afuega'l Pitu Cheese (cow's milk), Pecorino delle Balze Volterrane Cheese (Sheep's milk)
- Milk treatment: Afuega'l Pitu Cheese (unpasteurized), Pecorino delle Balze Volterrane Cheese (Raw)
- Texture: Afuega'l Pitu Cheese (Different varieties based on form, shape, and aging), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Rind: Afuega'l Pitu Cheese (White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
- Aging: Afuega'l Pitu Cheese (Fresh to mid-ripened), Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months))
- Taste: Afuega'l Pitu Cheese (Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Afuega'l Pitu Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Different varieties based on form, shape, and aging | Compact structure with negligible friability, possibly with some holes |
| Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | Fresh to mid-ripened | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Afuega'l Pitu Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. More specifically, Afuega'l Pitu Cheese shows sweet or hot spanish paprika in the roxu (red) version, while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Afuega'l Pitu Cheese at fresh to mid-ripened develops a different profile than Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Can You Substitute Afuega'l Pitu Cheese for Pecorino delle Balze Volterrane Cheese?
Afuega'l Pitu Cheese can stand in for Pecorino delle Balze Volterrane Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect different varieties based on form, shape, and aging bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes. Flavor-wise, Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Afuega'l Pitu Cheese or Pecorino delle Balze Volterrane Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a different varieties based on form, shape, and aging cheese, go with Afuega'l Pitu Cheese. For a compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Afuega'l Pitu Cheese suits recipes that want lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
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Frequently Asked Questions
Is Afuega'l Pitu Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Afuega'l Pitu Cheese is made from cow milk; Pecorino delle Balze Volterrane Cheese uses sheep. Aging also differs: Afuega'l Pitu Cheese is typically aged fresh to mid-ripened, Pecorino delle Balze Volterrane Cheese fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Is Afuega'l Pitu Cheese similar to Pecorino delle Balze Volterrane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Afuega'l Pitu Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in richness and milk character.
Does Afuega'l Pitu Cheese taste like Pecorino delle Balze Volterrane Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste.
What is Afuega'l Pitu Cheese made of?
Afuega'l Pitu Cheese is made from cow milk (unpasteurized), using very small amounts of calf rennet. It's typically aged fresh to mid-ripened. It originates in Spain.
What is Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Which should I choose, Afuega'l Pitu Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Afuega'l Pitu Cheese is different varieties based on form, shape, and aging, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.