Pecorino delle Balze Volterrane Cheese vs Pecorino Sardo Cheese
Pecorino delle Balze Volterrane Cheese is a compact structure with negligible friability, possibly with some holes sheep-milk cheese, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo and made from sheep milk, originating in Italy.
What Is Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What Is Pecorino Sardo Cheese?
Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.
What's the Difference Between Pecorino delle Balze Volterrane Cheese and Pecorino Sardo Cheese?
- Milk treatment: Pecorino delle Balze Volterrane Cheese (Raw), Pecorino Sardo Cheese (Pasteurized or Thermized)
- Texture: Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
- Rind: Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash), Pecorino Sardo Cheese (Pale yellow to mahogany)
- Aging: Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months)), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
- Taste: Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)
Side-by-Side Comparison
| Pecorino delle Balze Volterrane Cheese | Pecorino Sardo Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. | Sardinia |
| Milk Type | Sheep's milk | Sheep's Milk |
| Milk Treatment | Raw | Pasteurized or Thermized |
| Texture | Compact structure with negligible friability, possibly with some holes | Firm but springy and elastic for Dolce, Hard and grainy for Maturo |
| Rind | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash | Pale yellow to mahogany |
| Aging | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) | 20 to 60 days for Dolce, At least 60 days for Maturo |
| Taste | Initially mild with scents of milk and flowers, slightly spicy aftertaste | Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo |
Taste Comparison: Does Pecorino delle Balze Volterrane Cheese Taste Like Pecorino Sardo Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. On the nose, Pecorino delle Balze Volterrane Cheese offers persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers, contrasted with Pecorino Sardo Cheese's sheep's milk and hay for dolce. More specifically, Pecorino delle Balze Volterrane Cheese shows scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses, while Pecorino Sardo Cheese leans toward sharpness increases with longer maturation. Aging plays into this as well. Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months) develops a different profile than Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.
Can You Substitute Pecorino delle Balze Volterrane Cheese for Pecorino Sardo Cheese?
In most recipes, Pecorino delle Balze Volterrane Cheese and Pecorino Sardo Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect compact structure with negligible friability, possibly with some holes bite and body where the recipe calls for firm but springy and elastic for dolce, hard and grainy for maturo. Flavor-wise, Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.
Which Is Better, Pecorino delle Balze Volterrane Cheese or Pecorino Sardo Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a compact structure with negligible friability, possibly with some holes cheese, go with Pecorino delle Balze Volterrane Cheese. For a firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo Cheese is the better fit. Flavor-wise, Pecorino delle Balze Volterrane Cheese suits recipes that want initially mild with scents of milk and flowers, slightly spicy aftertaste notes, while Pecorino Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.
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Frequently Asked Questions
Is Pecorino delle Balze Volterrane Cheese the same as Pecorino Sardo Cheese?
No, they're distinct cheeses. Aging also differs: Pecorino delle Balze Volterrane Cheese is typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months), Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.
Is Pecorino delle Balze Volterrane Cheese similar to Pecorino Sardo Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Pecorino delle Balze Volterrane Cheese for Pecorino Sardo Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pecorino delle Balze Volterrane Cheese taste like Pecorino Sardo Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo. Aromas also diverge. Pecorino delle Balze Volterrane Cheese leans persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers, and Pecorino Sardo Cheese is closer to sheep's milk and hay for dolce.
What is Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
What is Pecorino Sardo Cheese made of?
Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.
Which should I choose, Pecorino delle Balze Volterrane Cheese or Pecorino Sardo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.