Pasta Filata Cheese vs Pecorino Sardo Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo and made from sheep milk, originating in Italy.
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 Is Pecorino Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
What's the Difference Between Pasta Filata Cheese and Pecorino Sardo Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Pecorino Sardo Cheese (Sheep's Milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
Side-by-Side Comparison
| Pasta Filata Cheese | Pecorino Sardo Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Sardinia |
| Milk Type | Cow, water buffalo | Sheep's Milk |
| Milk Treatment | — | Pasteurized or Thermized |
| Texture | Soft, elastic and stringy, fibrous | Firm but springy and elastic for Dolce, Hard and grainy for Maturo |
| Rind | — | Pale yellow to mahogany |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | 20 to 60 days for Dolce, At least 60 days for Maturo |
| Taste | — | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo |
Taste Comparison: Does Pasta Filata Cheese Taste Like Pecorino Sardo Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza develops a different profile than Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.
Can You Substitute Pasta Filata Cheese for Pecorino Sardo Cheese?
Pasta Filata Cheese can stand in for Pecorino Sardo Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, elastic and stringy, fibrous bite and body where the recipe calls for firm but springy and elastic for dolce, hard and grainy for maturo.
Which Is Better, Pasta Filata Cheese or Pecorino Sardo Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, elastic and stringy, fibrous cheese, go with Pasta Filata Cheese. For a firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo Cheese is the better fit.
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Pecorino Sardo Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Pecorino Sardo Cheese uses sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.
Is Pasta Filata Cheese similar to Pecorino Sardo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Pecorino Sardo Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Pecorino Sardo Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.
Which should I choose, Pasta Filata Cheese or Pecorino Sardo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.