Pasta Filata Cheese vs Pecorino Toscano Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Pecorino Toscano Cheese is soft or semihard 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 Toscano Cheese?
Pecorino toscano is a firm sheep's milk cheese from Tuscany that has held PDO status since 1996. It is the third most produced sheep's milk cheese in Italy, behind pecorino romano and pecorino sardo.
What's the Difference Between Pasta Filata Cheese and Pecorino Toscano Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Pecorino Toscano Cheese (Sheep's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Pecorino Toscano Cheese (Soft or Semihard)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Pecorino Toscano Cheese (At least 20 days (soft), Four months (semihard))
Side-by-Side Comparison
| Pasta Filata Cheese | Pecorino Toscano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Tuscany, Some Municipalities Of Umbria And Lazio |
| Milk Type | Cow, water buffalo | Sheep's milk |
| Milk Treatment | — | Raw or pasteurized |
| Texture | Soft, elastic and stringy, fibrous | Soft or Semihard |
| Rind | — | Straw-colored |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | At least 20 days (soft), Four months (semihard) |
| Taste | — | Fragrant |
Taste Comparison: Does Pasta Filata Cheese Taste Like Pecorino Toscano 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 Toscano Cheese at at least 20 days (soft), four months (semihard).
Can You Substitute Pasta Filata Cheese for Pecorino Toscano Cheese?
Pasta Filata Cheese can stand in for Pecorino Toscano 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 soft or semihard.
Which Is Better, Pasta Filata Cheese or Pecorino Toscano 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 soft or semihard profile, Pecorino Toscano Cheese is the better fit.
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Pecorino Toscano Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Pecorino Toscano Cheese uses sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Pecorino Toscano Cheese at least 20 days (soft), four months (semihard).
Is Pasta Filata Cheese similar to Pecorino Toscano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Pecorino Toscano Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Pecorino Toscano 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 Toscano Cheese made of?
Pecorino Toscano Cheese is made from sheep milk (raw or pasteurized), using calf rennet. It's typically aged at least 20 days (soft), four months (semihard). It originates in Italy.
Which should I choose, Pasta Filata Cheese or Pecorino Toscano 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 Toscano Cheese is soft or semihard.