Armenian String Cheese vs Caciocavallo Cheese
Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Caciocavallo Cheese is firm to semihard, chewy to crumbly and made from cow milk, originating in Italy.
What Is Armenian String Cheese?
Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.
What Is Caciocavallo Cheese?
Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.
What's the Difference Between Armenian String Cheese and Caciocavallo Cheese?
- Origin: Armenian String Cheese (Armenia), Caciocavallo Cheese (Italy)
- Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Caciocavallo Cheese (cow's milk)
- Texture: Armenian String Cheese (semi-soft), Caciocavallo Cheese (Firm to semihard, chewy to crumbly)
- Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Caciocavallo Cheese (2 to 12 months, up to 5 years)
- Taste: Armenian String Cheese (mild), Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex)
Side-by-Side Comparison
| Armenian String Cheese | Caciocavallo Cheese | |
|---|---|---|
| Country of Origin | Armenia | Italy |
| Specific Origin | Armenia | Apennine Mountain Range |
| Milk Type | Cow's, goat's or sheep's milk | Cow's milk |
| Milk Treatment | Soured skimmed milk | — |
| Texture | Semi-soft | Firm to semihard, chewy to crumbly |
| Rind | — | Smooth, thickens with age |
| Aging | 1 to 2 days in factories, longer in brine when made by hand | 2 to 12 months, up to 5 years |
| Taste | Mild | Slightly sweet to sharp, piquant, complex |
Taste Comparison: Does Armenian String Cheese Taste Like Caciocavallo Cheese?
Armenian String Cheese reads as mild, while Caciocavallo Cheese brings slightly sweet to sharp, piquant, complex character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, while Caciocavallo Cheese leans toward sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Caciocavallo Cheese at 2 to 12 months, up to 5 years.
Can You Substitute Armenian String Cheese for Caciocavallo Cheese?
Armenian String Cheese can stand in for Caciocavallo 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 firm to semihard, chewy to crumbly. Flavor-wise, Armenian String Cheese reads as mild while Caciocavallo Cheese brings slightly sweet to sharp, piquant, complex notes.
Which Is Better, Armenian String Cheese or Caciocavallo 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 Armenian String Cheese. For a firm to semihard, chewy to crumbly profile, Caciocavallo Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Caciocavallo Cheese fits dishes calling for slightly sweet to sharp, piquant, complex.
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Frequently Asked Questions
Is Armenian String Cheese the same as Caciocavallo Cheese?
No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Caciocavallo Cheese comes from Italy. Armenian String Cheese is made from cow, goat, or sheep milk; Caciocavallo Cheese uses cow. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Caciocavallo Cheese 2 to 12 months, up to 5 years.
Is Armenian String Cheese similar to Caciocavallo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Armenian String Cheese for Caciocavallo Cheese?
You can, but expect a shift in richness and milk character.
Does Armenian String Cheese taste like Caciocavallo Cheese?
Armenian String Cheese reads as mild, while Caciocavallo Cheese is slightly sweet to sharp, piquant, complex.
What is Armenian String Cheese made of?
Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.
What is Caciocavallo Cheese made of?
Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. It originates in Italy.
Which should I choose, Armenian String Cheese or Caciocavallo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Caciocavallo Cheese is firm to semihard, chewy to crumbly.