Idiazabal Cheese vs Pecorino delle Balze Volterrane Cheese
Idiazabal Cheese is a firm, slightly elastic sheep-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 Idiazabal Cheese?
Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.
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 Idiazabal Cheese and Pecorino delle Balze Volterrane Cheese?
- Texture: Idiazabal Cheese (Firm, slightly elastic), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Rind: Idiazabal Cheese (Hard, smooth), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
- Aging: Idiazabal Cheese (60 days), 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: Idiazabal Cheese (Intense, slightly piquant), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Idiazabal Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Basque Country, Navarre | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Sheep | Sheep's milk |
| Milk Treatment | Raw | Raw |
| Texture | Firm, slightly elastic | Compact structure with negligible friability, possibly with some holes |
| Rind | Hard, smooth | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | 60 days | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Intense, slightly piquant | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Idiazabal Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Pecorino delle Balze Volterrane Cheese's persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., 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. Idiazabal Cheese at 60 days 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 Idiazabal Cheese for Pecorino delle Balze Volterrane Cheese?
In most recipes, Idiazabal Cheese and Pecorino delle Balze Volterrane Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect firm, slightly elastic bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Idiazabal 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 firm, slightly elastic cheese, go with Idiazabal Cheese. For a compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Idiazabal Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Aging also differs: Idiazabal Cheese is typically aged 60 days, 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 Idiazabal Cheese similar to Pecorino delle Balze Volterrane Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Idiazabal Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Idiazabal Cheese taste like Pecorino delle Balze Volterrane Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Pecorino delle Balze Volterrane Cheese is closer to persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What is Idiazabal Cheese made of?
Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. 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, Idiazabal Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.