Parmigiano Reggiano Stravecchio Cheese vs Pecorino delle Balze Volterrane Cheese
Parmigiano Reggiano Stravecchio Cheese is a hard, dry and grainy cow-milk cheese, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep milk.
What Is Parmigiano Reggiano Stravecchio Cheese?
Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, savory taste that makes it a grating cheese.
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 Parmigiano Reggiano Stravecchio Cheese and Pecorino delle Balze Volterrane Cheese?
- Milk type: Parmigiano Reggiano Stravecchio Cheese (cow), Pecorino delle Balze Volterrane Cheese (Sheep's milk)
- Texture: Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Taste: Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Parmigiano Reggiano Stravecchio Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Specific Origin | Parma And Reggio Emilia, Italy | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Cow | Sheep's milk |
| Milk Treatment | Raw | Raw |
| Texture | Hard, dry and grainy | Compact structure with negligible friability, possibly with some holes |
| Rind | — | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | — | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Sharp, salty and savory | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Parmigiano Reggiano Stravecchio Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Parmigiano Reggiano Stravecchio Cheese reads as sharp, salty and savory, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. More specifically, Parmigiano Reggiano Stravecchio Cheese shows strong umami from a high glutamate content, while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses.
Can You Substitute Parmigiano Reggiano Stravecchio Cheese for Pecorino delle Balze Volterrane Cheese?
Parmigiano Reggiano Stravecchio Cheese can stand in for Pecorino delle Balze Volterrane Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, dry and grainy bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes. Flavor-wise, Parmigiano Reggiano Stravecchio Cheese reads as sharp, salty and savory while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Parmigiano Reggiano Stravecchio 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 hard, dry and grainy cheese, go with Parmigiano Reggiano Stravecchio Cheese. For a compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Parmigiano Reggiano Stravecchio Cheese suits recipes that want sharp, salty and savory notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
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Frequently Asked Questions
Is Parmigiano Reggiano Stravecchio Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Parmigiano Reggiano Stravecchio Cheese is made from cow milk; Pecorino delle Balze Volterrane Cheese uses sheep.
Is Parmigiano Reggiano Stravecchio Cheese similar to Pecorino delle Balze Volterrane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Parmigiano Reggiano Stravecchio Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in richness and milk character.
Does Parmigiano Reggiano Stravecchio Cheese taste like Pecorino delle Balze Volterrane Cheese?
Parmigiano Reggiano Stravecchio Cheese reads as sharp, salty and savory, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste.
What is Parmigiano Reggiano Stravecchio Cheese made of?
Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.
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, Parmigiano Reggiano Stravecchio Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.