Pasta Filata Cheese vs Valtellina Casera Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Valtellina Casera Cheese is semihard and made from cow 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 Valtellina Casera Cheese?
Valtellina Casera is a cheese made from semi-skimmed cow's milk in the province of Sondrio, northern Italy. It goes back to the sixteenth century, carries PDO status, and turns up in Valtellina buckwheat cooking such as pizzoccheri and sciatt.
What's the Difference Between Pasta Filata Cheese and Valtellina Casera Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Valtellina Casera Cheese (Cow’s milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Valtellina Casera Cheese (Semihard)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Valtellina Casera Cheese (At least 70 days)
Side-by-Side Comparison
| Pasta Filata Cheese | Valtellina Casera Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Italy | Province Of Sondrio |
| Milk Type | Cow, water buffalo | Cow’s milk |
| Milk Treatment | — | Partially skimmed |
| Texture | Soft, elastic and stringy, fibrous | Semihard |
| Rind | — | Hard and thin |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | At least 70 days |
| Taste | — | Milk to hay and nutty |
Taste Comparison: Does Pasta Filata Cheese Taste Like Valtellina Casera 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 Valtellina Casera Cheese at at least 70 days.
Can You Substitute Pasta Filata Cheese for Valtellina Casera Cheese?
Pasta Filata Cheese can stand in for Valtellina Casera 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 semihard.
Which Is Better, Pasta Filata Cheese or Valtellina Casera 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 semihard profile, Valtellina Casera Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Valtellina Casera Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Valtellina Casera Cheese uses cow. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Valtellina Casera Cheese at least 70 days.
Is Pasta Filata Cheese similar to Valtellina Casera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Valtellina Casera Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Valtellina Casera 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 Valtellina Casera Cheese made of?
Valtellina Casera Cheese is made from cow milk (partially skimmed), using calf rennet. It's typically aged at least 70 days. It originates in Italy.
Which should I choose, Pasta Filata Cheese or Valtellina Casera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Valtellina Casera Cheese is semihard.