Montasio Cheese vs Pasta Filata Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
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 Montasio Cheese and Pasta Filata Cheese?
- Milk type: Montasio Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Montasio Cheese (Elastic to crumbly and hard), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Montasio Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Milk Treatment | Unpasteurized | — |
| Texture | Elastic to crumbly and hard | Soft, elastic and stringy, fibrous |
| Rind | Natural | — |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | — |
Taste Comparison: Does Montasio Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Montasio Cheese for Pasta Filata Cheese?
Montasio Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Montasio Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio 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 Montasio Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Montasio Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio 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 Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
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, Montasio Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.