Scamorza Cheese vs Valençay Cheese

Q: Is Scamorza Cheese the same as Valençay Cheese?

No. Scamorza Cheese and Valençay Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Scamorza Cheese for Valençay Cheese?

In most recipes you can swap Scamorza Cheese for Valençay Cheese, though the result will shift in richness and milk character.

Q: Does Scamorza Cheese taste like Valençay Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Scamorza Cheese or Valençay Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Scamorza Cheese

Valençay Cheese

Scamorza Cheese is a semi-soft cow-milk cheese from Italy, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly and made from goat milk, originating in France.

What Is Scamorza Cheese?

Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.

What Is Valençay Cheese?

Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.

What's the Difference Between Scamorza Cheese and Valençay Cheese?

Origin: Scamorza Cheese (Italy), Valençay Cheese (France)
Milk type: Scamorza Cheese (cow's milk), Valençay Cheese (goat’s milk)
Texture: Scamorza Cheese (semi-soft), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
Rind: Scamorza Cheese (natural), Valençay Cheese (Ash-covered thin)

Side-by-Side Comparison

	Scamorza Cheese	Valençay Cheese
Country of Origin	Italy	France
Specific Origin	Apulia And Calabria, Southern Italy	Province Of Berry, Centered On The Indre Department
Milk Type	Cow's milk	Goat’s milk
Milk Treatment	—	Raw
Texture	Semi-soft	Fresh: fine and creamy; Mature: slightly crumbly
Rind	Natural	Ash-covered thin
Aging	—	From the 11th day
Taste	—	Goat, undergrowth, floral hints

Taste Comparison: Does Scamorza Cheese Taste Like Valençay Cheese?

Their flavor profiles are distinct.

Can You Substitute Scamorza Cheese for Valençay Cheese?

Scamorza Cheese can stand in for Valençay Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for fresh: fine and creamy; mature: slightly crumbly.

Which Is Better, Scamorza Cheese or Valençay Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft cheese, go with Scamorza Cheese. For a fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Scamorza Cheese the same as Valençay Cheese?

No, they're distinct cheeses. Scamorza Cheese originates in Italy, while Valençay Cheese comes from France. Scamorza Cheese is made from cow milk; Valençay Cheese uses goat.

Is Scamorza Cheese similar to Valençay Cheese?

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

Can I substitute Scamorza Cheese for Valençay Cheese?

You can, but expect a shift in richness and milk character.

Does Scamorza Cheese taste like Valençay Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Scamorza Cheese made of?

Scamorza Cheese is made from cow milk. It originates in Italy.

What is Valençay Cheese made of?

Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.

Which should I choose, Scamorza Cheese or Valençay Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Scamorza Cheese is semi-soft, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.