Pasta Filata Cheese vs Wagashi Cheese
Pasta Filata Cheese is a soft, elastic and stringy, fibrous cow or buffalo-milk cheese, while Wagashi Cheese is compact and made from cow milk.
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 Wagashi Cheese?
Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.
What's the Difference Between Pasta Filata Cheese and Wagashi Cheese?
- Milk type: Pasta Filata Cheese (cow, water buffalo), Wagashi Cheese (Cow’s milk)
- Texture: Pasta Filata Cheese (soft, elastic and stringy, fibrous), Wagashi Cheese (Compact)
- Aging: Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza), Wagashi Cheese (Fresh or dried)
Side-by-Side Comparison
| Pasta Filata Cheese | Wagashi Cheese | |
|---|---|---|
| Specific Origin | Italy | Sahel Region |
| Milk Type | Cow, water buffalo | Cow’s milk |
| Milk Treatment | — | Heated |
| Texture | Soft, elastic and stringy, fibrous | Compact |
| Rind | — | Red wax coating |
| Aging | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza | Fresh or dried |
| Taste | — | Mild |
Taste Comparison: Does Pasta Filata Cheese Taste Like Wagashi 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 Wagashi Cheese at fresh or dried.
Can You Substitute Pasta Filata Cheese for Wagashi Cheese?
Pasta Filata Cheese can stand in for Wagashi 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 compact.
Which Is Better, Pasta Filata Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Pasta Filata Cheese the same as Wagashi Cheese?
No, they're distinct cheeses. Pasta Filata Cheese is made from cow or buffalo milk; Wagashi Cheese uses cow. Aging also differs: Pasta Filata Cheese is typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza, Wagashi Cheese fresh or dried.
Is Pasta Filata Cheese similar to Wagashi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pasta Filata Cheese for Wagashi Cheese?
You can, but expect a shift in richness and milk character.
Does Pasta Filata Cheese taste like Wagashi 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 Wagashi Cheese made of?
Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.
Which should I choose, Pasta Filata Cheese or Wagashi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pasta Filata Cheese is soft, elastic and stringy, fibrous, while Wagashi Cheese is compact.