Brie de Meaux Cheese vs Pasta Filata Cheese
Brie de Meaux Cheese is a soft cow-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Brie de Meaux Cheese?
Brie de Meaux is a soft cheese made from raw cow's milk in the Brie region of France, an AOC product since 1980. Wheels run 36 to 37 cm (14 to 14+1/2 in) across, with a delicate white rind and a straw-yellow, creamy interior.
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 Brie de Meaux Cheese and Pasta Filata Cheese?
- Milk type: Brie de Meaux Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Brie de Meaux Cheese (Soft), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Brie de Meaux Cheese (Minimum of 4 weeks), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Brie de Meaux Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Meaux | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Soft, elastic and stringy, fibrous |
| Rind | White mold | — |
| Aging | Minimum of 4 weeks | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Cream, butter, hazelnuts | — |
Taste Comparison: Does Brie de Meaux Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Brie de Meaux Cheese at minimum of 4 weeks develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Brie de Meaux Cheese for Pasta Filata Cheese?
Brie de Meaux Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Brie de Meaux Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie de Meaux Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brie de Meaux Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Brie de Meaux Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Brie de Meaux Cheese is typically aged minimum of 4 weeks, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Brie de Meaux Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brie de Meaux Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Brie de Meaux 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 Brie de Meaux Cheese made of?
Brie de Meaux Cheese is made from cow milk (unpasteurized), using bovi rennet. It's typically aged minimum of 4 weeks. 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, Brie de Meaux Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie de Meaux Cheese is soft, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.