Pasta Filata Cheese vs Pecorino Siciliano Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Pecorino Siciliano Cheese is hard and compact 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 Siciliano Cheese?
Pecorino siciliano is a firm sheep milk cheese from Sicily. It goes back to the classical Greek world, when it was counted among the best cheeses anywhere, and it holds European PDO status today.
What's the Difference Between Pasta Filata Cheese and Pecorino Siciliano Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Pecorino Siciliano Cheese (Sheep's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Pecorino Siciliano Cheese (Hard and compact)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Pecorino Siciliano Cheese (At least 4 months, up to over 12 months)
Side-by-Side Comparison
| Pasta Filata Cheese | Pecorino Siciliano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Sicily |
| Milk Type | Cow, water buffalo | Sheep's milk |
| Milk Treatment | — | Raw |
| Texture | Soft, elastic and stringy, fibrous | Hard and compact |
| Rind | — | White to light yellow |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | At least 4 months, up to over 12 months |
| Taste | — | Varies from fresh and floral to fruity and spicy with age |
Taste Comparison: Does Pasta Filata Cheese Taste Like Pecorino Siciliano 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 Siciliano Cheese at at least 4 months, up to over 12 months.
Can You Substitute Pasta Filata Cheese for Pecorino Siciliano Cheese?
Pasta Filata Cheese can stand in for Pecorino Siciliano 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 hard and compact.
Which Is Better, Pasta Filata Cheese or Pecorino Siciliano 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 hard and compact profile, Pecorino Siciliano Cheese is the better fit.
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Pecorino Siciliano Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Pecorino Siciliano Cheese uses sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Pecorino Siciliano Cheese at least 4 months, up to over 12 months.
Is Pasta Filata Cheese similar to Pecorino Siciliano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Pecorino Siciliano Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Pecorino Siciliano 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 Siciliano Cheese made of?
Pecorino Siciliano Cheese is made from sheep milk (raw), using lamb's rennet. It's typically aged at least 4 months, up to over 12 months. It originates in Italy.
Which should I choose, Pasta Filata Cheese or Pecorino Siciliano 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 Siciliano Cheese is hard and compact.