Pecorino Cheese vs Pecorino delle Balze Volterrane Cheese
Pecorino Cheese is a hard sheep-milk cheese from Italy, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep milk.
What Is Pecorino Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside 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's the Difference Between Pecorino Cheese and Pecorino delle Balze Volterrane Cheese?
- Texture: Pecorino Cheese (hard), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Aging: Pecorino Cheese (fresco, semi-stagionato or stagionato), 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))
Side-by-Side Comparison
| Pecorino Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Italy | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Sheep's milk | Sheep's milk |
| Milk Treatment | — | Raw |
| Texture | Hard | Compact structure with negligible friability, possibly with some holes |
| Rind | — | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | Fresco, semi-stagionato or stagionato | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | — | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Pecorino Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Their flavor profiles are distinct. More specifically, Pecorino Cheese shows buttery, nutty, mild cream and milk, while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Pecorino Cheese at fresco, semi-stagionato or stagionato develops a different profile than 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).
Can You Substitute Pecorino Cheese for Pecorino delle Balze Volterrane Cheese?
In most recipes, Pecorino Cheese and Pecorino delle Balze Volterrane Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect hard bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes.
Which Is Better, Pecorino Cheese or Pecorino delle Balze Volterrane Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Pecorino Cheese. For a compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pecorino Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Aging also differs: Pecorino Cheese is typically aged fresco, semi-stagionato or stagionato, 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).
Is Pecorino Cheese similar to Pecorino delle Balze Volterrane Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Pecorino Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pecorino Cheese taste like Pecorino delle Balze Volterrane Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pecorino Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
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).
Which should I choose, Pecorino Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pecorino Cheese is hard, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.