Paški Sir Cheese vs Sainte-Maure de Touraine Cheese

Paški Sir Cheese is a slightly elastic, granular sheep-milk cheese from Croatia, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat milk, originating in France.

What Is Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What Is Sainte-Maure de Touraine Cheese?

Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.

What's the Difference Between Paški Sir Cheese and Sainte-Maure de Touraine Cheese?

• Origin: Paški Sir Cheese (Croatia), Sainte-Maure de Touraine Cheese (France)
• Milk type: Paški Sir Cheese (Sheep’s milk), Sainte-Maure de Touraine Cheese (goat’s milk)
• Milk treatment: Paški Sir Cheese (pasteurized), Sainte-Maure de Touraine Cheese (Raw)
• Texture: Paški Sir Cheese (Slightly elastic, granular), Sainte-Maure de Touraine Cheese (semi-soft)
• Rind: Paški Sir Cheese (Hard), Sainte-Maure de Touraine Cheese (Gray-blue)
• Aging: Paški Sir Cheese (Minimum of two months, up to five months), Sainte-Maure de Touraine Cheese (Minimum of ten days)

Side-by-Side Comparison

Taste Comparison: Does Paški Sir Cheese Taste Like Sainte-Maure de Touraine Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Paški Sir Cheese at minimum of two months, up to five months develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.

Can You Substitute Paški Sir Cheese for Sainte-Maure de Touraine Cheese?

Paški Sir Cheese can stand in for Sainte-Maure de Touraine Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly elastic, granular bite and body where the recipe calls for semi-soft.

Which Is Better, Paški Sir Cheese or Sainte-Maure de Touraine Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a slightly elastic, granular cheese, go with Paški Sir Cheese. For a semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.

Frequently Asked Questions

Is Paški Sir Cheese the same as Sainte-Maure de Touraine Cheese?

No, they're distinct cheeses. Paški Sir Cheese originates in Croatia, while Sainte-Maure de Touraine Cheese comes from France. Paški Sir Cheese is made from sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Paški Sir Cheese is typically aged minimum of two months, up to five months, Sainte-Maure de Touraine Cheese minimum of ten days.

Is Paški Sir Cheese similar to Sainte-Maure de Touraine Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Paški Sir Cheese for Sainte-Maure de Touraine Cheese?

You can, but expect a shift in richness and milk character.

Does Paški Sir Cheese taste like Sainte-Maure de Touraine Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

What is Sainte-Maure de Touraine Cheese made of?

Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.

Which should I choose, Paški Sir Cheese or Sainte-Maure de Touraine Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Paški Sir Cheese is slightly elastic, granular, while Sainte-Maure de Touraine Cheese is semi-soft.