Blue Cheese vs Caciocavallo Silano Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Caciocavallo Silano Cheese is homogeneous, compact, with very small holes and made from cow milk.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
What Is Caciocavallo Silano Cheese?
Caciocavallo Silano is a stretched-curd cow's milk cheese from southern Italy, made in Basilicata, Calabria, Campania, Molise and Apulia. It has held protected geographical status since 1993 and carries a hard edible rind.
What's the Difference Between Blue Cheese and Caciocavallo Silano Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Caciocavallo Silano Cheese (Cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Caciocavallo Silano Cheese (Raw, may be thermised)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes)
- Rind: Blue Cheese (Natural), Caciocavallo Silano Cheese (Thin, smooth, straw yellow color)
- Aging: Blue Cheese (Typically aged 2-6 months), Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged)
Side-by-Side Comparison
| Blue Cheese | Caciocavallo Silano Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | — | Calabria, Campania, Molise, Apulia, And Basilicata |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw, may be thermised |
| Texture | Crumbly, Creamy, Semi-Soft | Homogeneous, compact, with very small holes |
| Rind | Natural | Thin, smooth, straw yellow color |
| Aging | Typically aged 2-6 months | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged |
Taste Comparison: Does Blue Cheese Taste Like Caciocavallo Silano Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Caciocavallo Silano Cheese brings aromatic, pleasant, melts in the mouth, mild when young, pungent when aged character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Caciocavallo Silano Cheese's aromatic. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Caciocavallo Silano Cheese leans toward mild when young, pungent as it matures. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Caciocavallo Silano Cheese at minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
Can You Substitute Blue Cheese for Caciocavallo Silano Cheese?
Blue Cheese can stand in for Caciocavallo Silano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for homogeneous, compact, with very small holes. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Caciocavallo Silano Cheese brings aromatic, pleasant, melts in the mouth, mild when young, pungent when aged notes.
Which Is Better, Blue Cheese or Caciocavallo Silano Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a homogeneous, compact, with very small holes profile, Caciocavallo Silano Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Caciocavallo Silano Cheese fits dishes calling for aromatic, pleasant, melts in the mouth, mild when young, pungent when aged.
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Frequently Asked Questions
Is Blue Cheese the same as Caciocavallo Silano Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Caciocavallo Silano Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Caciocavallo Silano Cheese minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
Is Blue Cheese similar to Caciocavallo Silano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Caciocavallo Silano Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Caciocavallo Silano Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Caciocavallo Silano Cheese is aromatic, pleasant, melts in the mouth, mild when young, pungent when aged. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Caciocavallo Silano Cheese is closer to aromatic.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Caciocavallo Silano Cheese made of?
Caciocavallo Silano Cheese is made from cow milk (raw, may be thermised), using calf or kid rennet pas rennet. It's typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
Which should I choose, Blue Cheese or Caciocavallo Silano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Caciocavallo Silano Cheese is homogeneous, compact, with very small holes.