Ossau-Iraty Cheese vs Pasta Filata Cheese
Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Ossau-Iraty Cheese?
Ossau-Iraty is a sheep's milk cheese from the Northern Basque Country and Béarn in south-western France. Uncooked and pressed, it is smooth, creamy and firm, and has held appellation d'origine contrôlée status since 1980.
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 Ossau-Iraty Cheese and Pasta Filata Cheese?
- Milk type: Ossau-Iraty Cheese (sheep's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Ossau-Iraty Cheese (Minimum 80-120 days), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Ossau-Iraty Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées | Italy |
| Milk Type | Sheep's milk | Cow, water buffalo |
| Milk Treatment | Raw | — |
| Texture | Homogeneous, uncooked, pressed | Soft, elastic and stringy, fibrous |
| Rind | Natural, smooth, orange to gray | — |
| Aging | Minimum 80-120 days | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Fruity, herbaceous, nutty | — |
Taste Comparison: Does Ossau-Iraty Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 days develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Ossau-Iraty Cheese for Pasta Filata Cheese?
Ossau-Iraty Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect homogeneous, uncooked, pressed bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Ossau-Iraty Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
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Frequently Asked Questions
Is Ossau-Iraty Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Ossau-Iraty Cheese is made from sheep milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 days, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Ossau-Iraty Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ossau-Iraty Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Ossau-Iraty 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 Ossau-Iraty Cheese made of?
Ossau-Iraty Cheese is made from sheep milk (raw). It's typically aged minimum 80-120 days. 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, Ossau-Iraty Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.