Pasta Filata Cheese vs Roquefort Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Roquefort Cheese is moist, very creamy 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 Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
What's the Difference Between Pasta Filata Cheese and Roquefort Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Roquefort Cheese (sheep's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Roquefort Cheese (Moist, very creamy)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Side-by-Side Comparison
| Pasta Filata Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Italy | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow, water buffalo | Sheep's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft, elastic and stringy, fibrous | Moist, very creamy |
| Rind | — | None |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | Minimum of 90 days, average of 5 months |
| Taste | — | Mild to strong |
Taste Comparison: Does Pasta Filata Cheese Taste Like Roquefort 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 Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Pasta Filata Cheese for Roquefort Cheese?
Pasta Filata Cheese can stand in for Roquefort 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 moist, very creamy.
Which Is Better, Pasta Filata Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Roquefort Cheese uses sheep. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Pasta Filata Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Roquefort 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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Pasta Filata Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Roquefort Cheese is moist, very creamy.