Pasta Filata Cheese vs Penamellera Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Pasta Filata Cheese and Penamellera Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Penamellera Cheese (cow's, goat's and sheep's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Penamellera Cheese (semi-hard, artisan)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Penamellera Cheese (10 to 15 days)
Side-by-Side Comparison
| Pasta Filata Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | Italy | Asturias, Spain |
| Milk Type | Cow, water buffalo | Cow's, goat's and sheep's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Soft, elastic and stringy, fibrous | Semi-hard, artisan |
| Rind | — | Natural |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | 10 to 15 days |
| Taste | — | Acidic, bitter, herbaceous |
Taste Comparison: Does Pasta Filata Cheese Taste Like Penamellera 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 Penamellera Cheese at 10 to 15 days.
Can You Substitute Pasta Filata Cheese for Penamellera Cheese?
Pasta Filata Cheese can stand in for Penamellera 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 semi-hard, artisan.
Which Is Better, Pasta Filata Cheese or Penamellera 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 semi-hard, artisan profile, Penamellera Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Penamellera Cheese 10 to 15 days.
Is Pasta Filata Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Penamellera 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Pasta Filata Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Penamellera Cheese is semi-hard, artisan.