Pasta Filata Cheese vs Pérail Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Pérail Cheese is soft and made from sheep milk, originating in France.
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 Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Pasta Filata Cheese and Pérail Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Pérail Cheese (sheep)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Pérail Cheese (soft)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Pérail Cheese (2 to 8 weeks)
Side-by-Side Comparison
| Pasta Filata Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Italy | Aveyron, France |
| Milk Type | Cow, water buffalo | Sheep |
| Texture | Soft, elastic and stringy, fibrous | Soft |
| Rind | — | Wrinkly, mainly Geotrichum candidum |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | 2 to 8 weeks |
| Taste | — | Distinctly sheepy in older cheeses |
Taste Comparison: Does Pasta Filata Cheese Taste Like Pérail 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 Pérail Cheese at 2 to 8 weeks.
Can You Substitute Pasta Filata Cheese for Pérail Cheese?
Pasta Filata Cheese can stand in for Pérail 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.
Which Is Better, Pasta Filata Cheese or Pérail 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 profile, Pérail Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Pérail Cheese uses sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Pérail Cheese 2 to 8 weeks.
Is Pasta Filata Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Pérail 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 Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Pasta Filata Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Pérail Cheese is soft.