Brocciu Cheese vs Caciottone di Norcia Cheese
Brocciu Cheese is a soft, creamy goat or sheep-milk cheese from France, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind and made from cow and sheep milk.
What Is Brocciu Cheese?
Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What's the Difference Between Brocciu Cheese and Caciottone di Norcia Cheese?
- Milk type: Brocciu Cheese (goat's or sheep's milk), Caciottone di Norcia Cheese (Cow's milk and sheep's milk)
- Texture: Brocciu Cheese (Soft, creamy), Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind)
- Rind: Brocciu Cheese (None), Caciottone di Norcia Cheese (Thin, smooth, and washed)
- Aging: Brocciu Cheese (Fresh or matured), Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type)
- Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste)
Side-by-Side Comparison
| Brocciu Cheese | Caciottone di Norcia Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Corsica | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo |
| Milk Type | Goat's or sheep's milk | Cow's milk and sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft, creamy | Soft and buttery, becoming firmer closer to the rind |
| Rind | None | Thin, smooth, and washed |
| Aging | Fresh or matured | 20 to 365 days, depending on ripening type |
| Taste | Meltingly creamy, saltier when matured | Fragrant and aromatic with a creamy aftertaste |
Taste Comparison: Does Brocciu Cheese Taste Like Caciottone di Norcia Cheese?
Brocciu Cheese reads as meltingly creamy, saltier when matured, while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste character. On the nose, Brocciu Cheese offers delicious, contrasted with Caciottone di Norcia Cheese's milk, warmed milk, and/or melted butter. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Caciottone di Norcia Cheese leans toward cream. Aging plays into this as well. Brocciu Cheese at fresh or matured develops a different profile than Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type.
Can You Substitute Brocciu Cheese for Caciottone di Norcia Cheese?
Brocciu Cheese can stand in for Caciottone di Norcia Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for soft and buttery, becoming firmer closer to the rind. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste notes.
Which Is Better, Brocciu Cheese or Caciottone di Norcia Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Brocciu Cheese. For a soft and buttery, becoming firmer closer to the rind profile, Caciottone di Norcia Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured notes, while Caciottone di Norcia Cheese fits dishes calling for fragrant and aromatic with a creamy aftertaste.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brocciu Cheese the same as Caciottone di Norcia Cheese?
No, they're distinct cheeses. Brocciu Cheese is made from goat or sheep milk; Caciottone di Norcia Cheese uses cow and sheep. Aging also differs: Brocciu Cheese is typically aged fresh or matured, Caciottone di Norcia Cheese 20 to 365 days, depending on ripening type.
Is Brocciu Cheese similar to Caciottone di Norcia Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brocciu Cheese for Caciottone di Norcia Cheese?
You can, but expect a shift in richness and milk character.
Does Brocciu Cheese taste like Caciottone di Norcia Cheese?
Brocciu Cheese reads as meltingly creamy, saltier when matured, while Caciottone di Norcia Cheese is fragrant and aromatic with a creamy aftertaste. Aromas also diverge. Brocciu Cheese leans delicious, and Caciottone di Norcia Cheese is closer to milk, warmed milk, and/or melted butter.
What is Brocciu Cheese made of?
Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. It originates in France.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
Which should I choose, Brocciu Cheese or Caciottone di Norcia Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brocciu Cheese is soft, creamy, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind.