Mozzarella Cheese vs Pasta Filata Cheese
Mozzarella Cheese is a soft, creamy cow, goat, sheep, or buffalo-milk cheese from Italy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Mozzarella Cheese?
Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.
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 Mozzarella Cheese and Pasta Filata Cheese?
- Milk type: Mozzarella Cheese (cow's, goat's, sheep's or water buffalo's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Mozzarella Cheese (Soft, creamy), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Mozzarella Cheese (Eaten fresh), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Mozzarella Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Southern Italy | Italy |
| Milk Type | Cow's, goat's, sheep's or water buffalo's milk | Cow, water buffalo |
| Milk Treatment | Pasteurized | — |
| Texture | Soft, creamy | Soft, elastic and stringy, fibrous |
| Rind | None | — |
| Aging | Eaten fresh | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Mild, milky | — |
Taste Comparison: Does Mozzarella Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Mozzarella Cheese at eaten fresh develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Mozzarella Cheese for Pasta Filata Cheese?
Mozzarella Cheese can stand in for Pasta Filata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Mozzarella Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Mozzarella Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Mozzarella Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Mozzarella Cheese is typically aged eaten fresh, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Mozzarella Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Mozzarella Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Mozzarella 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 Mozzarella Cheese made of?
Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. It originates in Italy.
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, Mozzarella Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Mozzarella Cheese is soft, creamy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.