Ossau-Iraty Cheese vs Pule Cheese
Ossau-Iraty Cheese is a homogeneous, uncooked, pressed sheep-milk cheese from France, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Ossau-Iraty Cheese and Pule Cheese?
- Origin: Ossau-Iraty Cheese (France), Pule Cheese (Serbia)
- Milk type: Ossau-Iraty Cheese (sheep's milk), Pule Cheese (donkey's milk)
- Texture: Ossau-Iraty Cheese (Homogeneous, uncooked, pressed), Pule Cheese (artisan)
- Taste: Ossau-Iraty Cheese (fruity, herbaceous, nutty), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Ossau-Iraty Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | France | Serbia |
| Specific Origin | Béarn And Basque Country (Pyrénées-Atlantiques), And Three Communes In Hautes Pyrénées | Zasavica |
| Milk Type | Sheep's milk | Donkey's milk |
| Milk Treatment | Raw | — |
| Texture | Homogeneous, uncooked, pressed | Artisan |
| Rind | Natural, smooth, orange to gray | — |
| Aging | Minimum 80-120 days | — |
| Taste | Fruity, herbaceous, nutty | Nutty and earthy |
Taste Comparison: Does Ossau-Iraty Cheese Taste Like Pule Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Pule Cheese brings nutty and earthy character.
Can You Substitute Ossau-Iraty Cheese for Pule Cheese?
Ossau-Iraty Cheese can stand in for Pule 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 artisan. Flavor-wise, Ossau-Iraty Cheese reads as fruity, herbaceous, nutty while Pule Cheese brings nutty and earthy notes.
Which Is Better, Ossau-Iraty Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Ossau-Iraty Cheese suits recipes that want fruity, herbaceous, nutty notes, while Pule Cheese fits dishes calling for nutty and earthy.
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Frequently Asked Questions
Is Ossau-Iraty Cheese the same as Pule Cheese?
No, they're distinct cheeses. Ossau-Iraty Cheese originates in France, while Pule Cheese comes from Serbia.
Is Ossau-Iraty Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Ossau-Iraty Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ossau-Iraty Cheese taste like Pule Cheese?
Ossau-Iraty Cheese reads as fruity, herbaceous, nutty, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Ossau-Iraty Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ossau-Iraty Cheese is homogeneous, uncooked, pressed, while Pule Cheese is artisan.