Montasio Cheese vs Vastedda della Valle del Belice Cheese
Montasio Cheese
Vastedda della Valle del Belice Cheese
Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Vastedda della Valle del Belice Cheese is a sheep-milk cheese, originating in Italy.
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 Vastedda della Valle del Belice Cheese?
Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.
What's the Difference Between Montasio Cheese and Vastedda della Valle del Belice Cheese?
- Milk type: Montasio Cheese (cow's milk), Vastedda della Valle del Belice Cheese (Raw whole sheep’s milk)
- Milk treatment: Montasio Cheese (unpasteurized), Vastedda della Valle del Belice Cheese (Heated)
- Rind: Montasio Cheese (natural), Vastedda della Valle del Belice Cheese (None (free from rind))
- Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Vastedda della Valle del Belice Cheese (12 to 48 hours ready for consumption)
- Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Vastedda della Valle del Belice Cheese (Lightly sourish but not spicy)
Side-by-Side Comparison
| Montasio Cheese | Vastedda della Valle del Belice Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto | Districts Of Agrigento, Trapani, Palermo In Sicily |
| Milk Type | Cow's milk | Raw whole sheep’s milk |
| Milk Treatment | Unpasteurized | Heated |
| Texture | Elastic to crumbly and hard | — |
| Rind | Natural | None (free from rind) |
| Aging | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months | 12 to 48 hours ready for consumption |
| Taste | Mild, creamy, and fruity to savory, piquant, with hints of spice | Lightly sourish but not spicy |
Taste Comparison: Does Montasio Cheese Taste Like Vastedda della Valle del Belice Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy character. More specifically, Montasio Cheese shows evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages, while Vastedda della Valle del Belice Cheese leans toward typical of fresh sheep’s cheeses, lightly sourish but not spicy. 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 Vastedda della Valle del Belice Cheese at 12 to 48 hours ready for consumption.
Can You Substitute Montasio Cheese for Vastedda della Valle del Belice Cheese?
Montasio Cheese can stand in for Vastedda della Valle del Belice Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy notes.
Which Is Better, Montasio Cheese or Vastedda della Valle del Belice Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Vastedda della Valle del Belice Cheese fits dishes calling for lightly sourish but not spicy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Montasio Cheese the same as Vastedda della Valle del Belice Cheese?
No, they're distinct cheeses. Montasio Cheese is made from cow milk; Vastedda della Valle del Belice Cheese uses sheep. 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, Vastedda della Valle del Belice Cheese 12 to 48 hours ready for consumption.
Is Montasio Cheese similar to Vastedda della Valle del Belice Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Montasio Cheese for Vastedda della Valle del Belice Cheese?
You can, but expect a shift in richness and milk character.
Does Montasio Cheese taste like Vastedda della Valle del Belice Cheese?
Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Vastedda della Valle del Belice Cheese is lightly sourish but not spicy.
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 Vastedda della Valle del Belice Cheese made of?
Vastedda della Valle del Belice Cheese is made from sheep milk (heated), using lamb rennet. It's typically aged 12 to 48 hours ready for consumption. It originates in Italy.
Which should I choose, Montasio Cheese or Vastedda della Valle del Belice Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.