Pasta Filata Cheese vs Robiola di Roccaverano Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat 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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Pasta Filata Cheese and Robiola di Roccaverano Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Robiola di Roccaverano Cheese (goat)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
Side-by-Side Comparison
| Pasta Filata Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Cow, water buffalo | Goat |
| Milk Treatment | — | Raw |
| Texture | Soft, elastic and stringy, fibrous | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | — | Thin with molds (for affinato) |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | — | Acidic, savory |
Taste Comparison: Does Pasta Filata Cheese Taste Like Robiola di Roccaverano 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 Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Pasta Filata Cheese for Robiola di Roccaverano Cheese?
Pasta Filata Cheese can stand in for Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato).
Which Is Better, Pasta Filata Cheese or Robiola di Roccaverano 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, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Robiola di Roccaverano Cheese uses goat. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Pasta Filata Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Robiola di Roccaverano 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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Pasta Filata Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).