Ossau-Iraty Cheese vs Pecorino delle Balze Volterrane Cheese

Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep 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 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 Ossau-Iraty Cheese and Pecorino delle Balze Volterrane Cheese?

• Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
• Rind: Ossau-Iraty Cheese (Natural, smooth, orange to gray), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
• Aging: Ossau-Iraty Cheese (Minimum 80-120 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: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Ossau-Iraty Cheese Taste Like Pecorino delle Balze Volterrane Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. On the nose, Ossau-Iraty Cheese offers rich, contrasted with Pecorino delle Balze Volterrane Cheese's persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers. Aging plays into this as well. Ossau-Iraty Cheese at minimum 80-120 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 Ossau-Iraty Cheese for Pecorino delle Balze Volterrane Cheese?

In most recipes, Ossau-Iraty 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 homogeneous, uncooked, pressed bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.

Which Is Better, Ossau-Iraty 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 homogeneous, uncooked, pressed cheese, go with Ossau-Iraty Cheese. For a compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.

Frequently Asked Questions

Is Ossau-Iraty Cheese the same as Pecorino delle Balze Volterrane Cheese?

No, they're distinct cheeses. Aging also differs: Ossau-Iraty Cheese is typically aged minimum 80-120 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 Ossau-Iraty Cheese similar to Pecorino delle Balze Volterrane Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Ossau-Iraty Cheese for Pecorino delle Balze Volterrane Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Ossau-Iraty Cheese taste like Pecorino delle Balze Volterrane Cheese?

Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste. Aromas also diverge. Ossau-Iraty Cheese leans rich, 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 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 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, Ossau-Iraty Cheese or Pecorino delle Balze Volterrane Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.