Herve Cheese vs Pasta Filata Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Pasta Filata Cheese?
- Milk type: Herve Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Herve Cheese (soft, artisan), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Herve Cheese (about 3 months), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Herve Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Herve, Province Of Liège, Belgium | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Raw | — |
| Texture | Soft, artisan | Soft, elastic and stringy, fibrous |
| Rind | Washed | — |
| Aging | About 3 months | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Smooth, spicy | — |
Taste Comparison: Does Herve Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Herve Cheese for Pasta Filata Cheese?
Herve Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Herve 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, artisan cheese, go with Herve 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 Herve Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Herve Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Herve Cheese is typically aged about 3 months, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Herve Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Herve 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 Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.
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, Herve Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.