Pule Cheese vs Valtellina Casera Cheese
Pule Cheese is a artisan cheese from Serbia, while Valtellina Casera Cheese is semihard 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 Valtellina Casera Cheese?
Valtellina Casera is a cheese made from semi-skimmed cow's milk in the province of Sondrio, northern Italy. It goes back to the sixteenth century, carries PDO status, and turns up in Valtellina buckwheat cooking such as pizzoccheri and sciatt.
What's the Difference Between Pule Cheese and Valtellina Casera Cheese?
- Origin: Pule Cheese (Serbia), Valtellina Casera Cheese (Italy)
- Milk type: Pule Cheese (donkey's milk), Valtellina Casera Cheese (Cow’s milk)
- Texture: Pule Cheese (artisan), Valtellina Casera Cheese (Semihard)
- Taste: Pule Cheese (nutty and earthy), Valtellina Casera Cheese (Milk to hay and nutty)
Side-by-Side Comparison
| Pule Cheese | Valtellina Casera Cheese | |
|---|---|---|
| Country of Origin | Serbia | Italy |
| Specific Origin | Zasavica | Province Of Sondrio |
| Milk Type | Donkey's milk | Cow’s milk |
| Milk Treatment | — | Partially skimmed |
| Texture | Artisan | Semihard |
| Rind | — | Hard and thin |
| Aging | — | At least 70 days |
| Taste | Nutty and earthy | Milk to hay and nutty |
Taste Comparison: Does Pule Cheese Taste Like Valtellina Casera Cheese?
Pule Cheese reads as nutty and earthy, while Valtellina Casera Cheese brings milk to hay and nutty character. More specifically, Pule Cheese shows nutty and earthy, reputedly similar to manchego, while Valtellina Casera Cheese leans toward creamy sensation with flavors changing from milk to hay and nutty.
Can You Substitute Pule Cheese for Valtellina Casera Cheese?
Pule Cheese can stand in for Valtellina Casera 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 semihard. Flavor-wise, Pule Cheese reads as nutty and earthy while Valtellina Casera Cheese brings milk to hay and nutty notes.
Which Is Better, Pule Cheese or Valtellina Casera 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 semihard profile, Valtellina Casera Cheese is the better fit. Flavor-wise, Pule Cheese suits recipes that want nutty and earthy notes, while Valtellina Casera Cheese fits dishes calling for milk to hay and nutty.
Which is your favorite?
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Frequently Asked Questions
Is Pule Cheese the same as Valtellina Casera Cheese?
No, they're distinct cheeses. Pule Cheese originates in Serbia, while Valtellina Casera Cheese comes from Italy.
Is Pule Cheese similar to Valtellina Casera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pule Cheese for Valtellina Casera Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Pule Cheese taste like Valtellina Casera Cheese?
Pule Cheese reads as nutty and earthy, while Valtellina Casera Cheese is milk to hay and nutty.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
What is Valtellina Casera Cheese made of?
Valtellina Casera Cheese is made from cow milk (partially skimmed), using calf rennet. It's typically aged at least 70 days. It originates in Italy.
Which should I choose, Pule Cheese or Valtellina Casera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pule Cheese is artisan, while Valtellina Casera Cheese is semihard.