Pecorino delle Balze Volterrane Cheese vs Robiola di Roccaverano Cheese
Pecorino delle Balze Volterrane Cheese is a compact structure with negligible friability, possibly with some holes sheep-milk cheese, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from goat 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 Robiola di Roccaverano Cheese?
Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.
What's the Difference Between Pecorino delle Balze Volterrane Cheese and Robiola di Roccaverano Cheese?
- Milk type: Pecorino delle Balze Volterrane Cheese (Sheep's milk), Robiola di Roccaverano Cheese (goat)
- Texture: Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
- 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)), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
- Taste: Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste), Robiola di Roccaverano Cheese (Acidic, savory)
Side-by-Side Comparison
| Pecorino delle Balze Volterrane Cheese | Robiola di Roccaverano 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. | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Sheep's milk | Goat |
| Milk Treatment | Raw | Raw |
| Texture | Compact structure with negligible friability, possibly with some holes | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash | Thin with molds (for affinato) |
| Aging | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | Initially mild with scents of milk and flowers, slightly spicy aftertaste | Acidic, savory |
Taste Comparison: Does Pecorino delle Balze Volterrane Cheese Taste Like Robiola di Roccaverano Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Robiola di Roccaverano Cheese brings acidic, savory 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 Robiola di Roccaverano Cheese's fine and delicate; intense and pungent. 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 Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. 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 Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.
Can You Substitute Pecorino delle Balze Volterrane Cheese for Robiola di Roccaverano Cheese?
Pecorino delle Balze Volterrane Cheese can stand in for Robiola di Roccaverano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect compact structure with negligible friability, possibly with some holes bite and body where the recipe calls for soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste while Robiola di Roccaverano Cheese brings acidic, savory notes.
Which Is Better, Pecorino delle Balze Volterrane Cheese or Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano 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 Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.
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Frequently Asked Questions
Is Pecorino delle Balze Volterrane Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Pecorino delle Balze Volterrane Cheese is made from sheep milk; Robiola di Roccaverano Cheese uses goat. 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), Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.
Is Pecorino delle Balze Volterrane Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino delle Balze Volterrane Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino delle Balze Volterrane Cheese taste like Robiola di Roccaverano Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while Robiola di Roccaverano Cheese is acidic, savory. 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 Robiola di Roccaverano Cheese is closer to fine and delicate; intense and pungent.
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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Pecorino delle Balze Volterrane Cheese or Robiola di Roccaverano 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 Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).