Bleu de Gex Cheese vs Pasta Filata Cheese
Bleu de Gex Cheese is a creamy cow-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Bleu de Gex Cheese?
Bleu de Gex is a creamy, semi-soft blue cheese from the Jura region of France, made with unpasteurized Montbéliard cow's milk and aged at least three weeks. It is milder and younger than most French blues, and every wheel is stamped with the word Gex.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Bleu de Gex Cheese and Pasta Filata Cheese?
- Milk type: Bleu de Gex Cheese (Cow), Pasta Filata Cheese (cow, water buffalo)
- Texture: Bleu de Gex Cheese (Creamy), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Bleu de Gex Cheese (3 weeks minimum), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Bleu de Gex Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Haut-Jura, France | Italy |
| Milk Type | Cow | Cow, water buffalo |
| Milk Treatment | Unpasteurized | — |
| Texture | Creamy | Soft, elastic and stringy, fibrous |
| Rind | Natural, brushed | — |
| Aging | 3 weeks minimum | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Mild, with a hint of mushroom | — |
Taste Comparison: Does Bleu de Gex Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Bleu de Gex Cheese at 3 weeks minimum develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Bleu de Gex Cheese for Pasta Filata Cheese?
Bleu de Gex Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect creamy bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Bleu de Gex Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy cheese, go with Bleu de Gex Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Bleu de Gex Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Bleu de Gex Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Bleu de Gex Cheese is typically aged 3 weeks minimum, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Bleu de Gex Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu de Gex Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu de Gex Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Bleu de Gex Cheese made of?
Bleu de Gex Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged 3 weeks minimum. It originates in France.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Bleu de Gex Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu de Gex Cheese is creamy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.