Pecorino delle Balze Volterrane Cheese vs San Michali Cheese
Pecorino delle Balze Volterrane Cheese is a compact structure with negligible friability, possibly with some holes sheep-milk cheese, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.
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 San Michali Cheese?
San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.
What's the Difference Between Pecorino delle Balze Volterrane Cheese and San Michali Cheese?
- Milk type: Pecorino delle Balze Volterrane Cheese (Sheep's milk), San Michali Cheese (Cow’s milk)
- Milk treatment: Pecorino delle Balze Volterrane Cheese (Raw), San Michali Cheese (Pasteurized)
- Texture: Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes), San Michali Cheese (Compact, with very small irregular holes)
- Rind: Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash), San Michali Cheese (Often covered with paraffin)
- 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)), San Michali Cheese (At least four months)
- Taste: Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste), San Michali Cheese (Salty, peppery)
Side-by-Side Comparison
| Pecorino delle Balze Volterrane Cheese | San Michali Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. | Island Of Syros |
| Milk Type | Sheep's milk | Cow’s milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Compact structure with negligible friability, possibly with some holes | Compact, with very small irregular holes |
| Rind | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash | Often covered with paraffin |
| Aging | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) | At least four months |
| Taste | Initially mild with scents of milk and flowers, slightly spicy aftertaste | Salty, peppery |
Taste Comparison: Does Pecorino delle Balze Volterrane Cheese Taste Like San Michali Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while San Michali Cheese brings salty, peppery character. 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 San Michali Cheese at at least four months.
Can You Substitute Pecorino delle Balze Volterrane Cheese for San Michali Cheese?
Pecorino delle Balze Volterrane Cheese can stand in for San Michali 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 compact, with very small irregular holes. Flavor-wise, Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste while San Michali Cheese brings salty, peppery notes.
Which Is Better, Pecorino delle Balze Volterrane Cheese or San Michali 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 compact, with very small irregular holes profile, San Michali 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 San Michali Cheese fits dishes calling for salty, peppery.
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Frequently Asked Questions
Is Pecorino delle Balze Volterrane Cheese the same as San Michali Cheese?
No, they're distinct cheeses. Pecorino delle Balze Volterrane Cheese is made from sheep milk; San Michali Cheese uses cow. 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), San Michali Cheese at least four months.
Is Pecorino delle Balze Volterrane Cheese similar to San Michali Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pecorino delle Balze Volterrane Cheese for San Michali Cheese?
You can, but expect a shift in richness and milk character.
Does Pecorino delle Balze Volterrane Cheese taste like San Michali Cheese?
Pecorino delle Balze Volterrane Cheese reads as initially mild with scents of milk and flowers, slightly spicy aftertaste, while San Michali Cheese is salty, peppery.
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 San Michali Cheese made of?
San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.
Which should I choose, Pecorino delle Balze Volterrane Cheese or San Michali 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 San Michali Cheese is compact, with very small irregular holes.