Pasta Filata Cheese vs Salers Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Salers Cheese is firm and made from cow 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 Salers Cheese?
Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.
What's the Difference Between Pasta Filata Cheese and Salers Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Salers Cheese (cow's milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Salers Cheese (Firm)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Salers Cheese (Minimum of three months, up to forty-five months)
Side-by-Side Comparison
| Pasta Filata Cheese | Salers Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Italy | Salers, Massif Central |
| Milk Type | Cow, water buffalo | Cow's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft, elastic and stringy, fibrous | Firm |
| Rind | — | Thick gray |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | Minimum of three months, up to forty-five months |
| Taste | — | Strong-tasting |
Taste Comparison: Does Pasta Filata Cheese Taste Like Salers 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 Salers Cheese at minimum of three months, up to forty-five months.
Can You Substitute Pasta Filata Cheese for Salers Cheese?
Pasta Filata Cheese can stand in for Salers 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 firm.
Which Is Better, Pasta Filata Cheese or Salers 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 firm profile, Salers Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Salers Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Salers Cheese uses cow. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Salers Cheese minimum of three months, up to forty-five months.
Is Pasta Filata Cheese similar to Salers Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Salers Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Salers 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 Salers Cheese made of?
Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.
Which should I choose, Pasta Filata Cheese or Salers Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Salers Cheese is firm.