Brie Cheese vs Pasta Filata Cheese
Brie 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 Cheese?
Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.
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 Cheese and Pasta Filata Cheese?
- Milk type: Brie Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Brie Cheese (Soft), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Brie Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Brie | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Raw, Pasteurized | — |
| Texture | Soft | Soft, elastic and stringy, fibrous |
| Rind | Bloomy | — |
| Aging | At least 4 to 5 weeks; several months to a year for brie noir | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Nutty, Mushroom | — |
Taste Comparison: Does Brie Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Brie Cheese for Pasta Filata Cheese?
Brie 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 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 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 Brie Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Brie Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Brie Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brie Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Brie 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 Cheese made of?
Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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 Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.