Asiago Cheese vs Caciocavallo Silano Cheese
Asiago Cheese is a cheese from Italy, while Caciocavallo Silano Cheese is homogeneous, compact, with very small holes and made from cow milk.
What Is Asiago Cheese?
This Italian cheese from the Veneto and Trentino regions comes in two varieties: fresh (Asiago Pressato) and aged (Asiago d'allevo). Fresh Asiago is soft and creamy with a sweet, mild flavor, while the aged version is harder, crumbly, and has a sharper, more pronounced taste. Asiago is versatile in the kitchen, used in everything from sandwiches to pasta dishes.
What Is Caciocavallo Silano Cheese?
Caciocavallo Silano is a semi-hard stretched-curd cheese from Italy. It is made using raw cow's milk, which may be thermised. The cheese has a distinct ovoid or truncated cone shape, sometimes with a "stalk," and can also be cylindrical or parallelepipedal for packaging purposes. The rind is thin, smooth, and straw yellow, while the paste is homogeneous and compact with small holes. The flavor is aromatic and pleasant, becoming more pungent as it ages. Caciocavallo Silano must be matured for at least 30 days, with longer maturation periods labeled as "EXTRA" or "GRAN RISERVA." The cheese is traditionally produced in several regions of southern Italy, including Calabria, Campania, Molise, Apulia, and Basilicata.
What's the Difference Between Asiago Cheese and Caciocavallo Silano Cheese?
Side-by-Side Comparison
| Asiago Cheese | Caciocavallo Silano Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | — | Calabria, Campania, Molise, Apulia, And Basilicata |
| Milk Type | — | Cow's milk |
| Milk Treatment | — | Raw, may be thermised |
| Texture | — | Homogeneous, compact, with very small holes |
| Rind | — | Thin, smooth, straw yellow color |
| Aging | — | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months |
| Taste | — | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged |
Which would you pick?
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Where to buy Asiago Cheese and Caciocavallo Silano Cheese
Asiago Cheese
Caciocavallo Silano Cheese
Taste Comparison: Does Asiago Cheese Taste Like Caciocavallo Silano Cheese?
Their flavor profiles are distinct.
Can You Substitute Asiago Cheese for Caciocavallo Silano Cheese?
Asiago Cheese can stand in for Caciocavallo Silano Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Asiago Cheese or Caciocavallo Silano Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Frequently Asked Questions
Is Asiago Cheese the same as Caciocavallo Silano Cheese?
No, they're distinct cheeses.
Is Asiago Cheese similar to Caciocavallo Silano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Asiago Cheese for Caciocavallo Silano Cheese?
You can, but expect a shift in flavor and finish.
Does Asiago Cheese taste like Caciocavallo Silano Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Asiago Cheese made of?
Asiago Cheese is made from milk. It originates in Italy.
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, Asiago Cheese or Caciocavallo Silano Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.
See full profiles: Asiago Cheese and Caciocavallo Silano Cheese.