Pule Cheese vs Puzzone di Moena Cheese

Pule Cheese is a artisan cheese from Serbia, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic and made from cow milk, originating in Italy.

What Is Pule Cheese?

Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.

What Is Puzzone di Moena Cheese?

Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.

What's the Difference Between Pule Cheese and Puzzone di Moena Cheese?

• Origin: Pule Cheese (Serbia), Puzzone di Moena Cheese (Italy)
• Milk type: Pule Cheese (donkey's milk), Puzzone di Moena Cheese (Cow)
• Texture: Pule Cheese (artisan), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
• Taste: Pule Cheese (nutty and earthy), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Pule Cheese Taste Like Puzzone di Moena Cheese?

Pule Cheese reads as nutty and earthy, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Puzzone di Moena Cheese leans toward slightly bitter aftertaste.

Can You Substitute Pule Cheese for Puzzone di Moena Cheese?

Pule Cheese can stand in for Puzzone di Moena Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect artisan bite and body where the recipe calls for semi-cooked, medium-hard, elastic. Flavor-wise, Pule Cheese reads as nutty and earthy while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.

Which Is Better, Pule Cheese or Puzzone di Moena Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a artisan cheese, go with Pule Cheese. For a semi-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

Frequently Asked Questions

Is Pule Cheese the same as Puzzone di Moena Cheese?

No, they're distinct cheeses. Pule Cheese originates in Serbia, while Puzzone di Moena Cheese comes from Italy.

Is Pule Cheese similar to Puzzone di Moena Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Pule Cheese for Puzzone di Moena Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Pule Cheese taste like Puzzone di Moena Cheese?

Pule Cheese reads as nutty and earthy, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

What is Pule Cheese made of?

Pule Cheese is made from milk. It originates in Serbia.

What is Puzzone di Moena Cheese made of?

Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.

Which should I choose, Pule Cheese or Puzzone di Moena Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.