Caciocavallo Silano Cheese vs Camembert Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
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 Is Camembert Cheese?
Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.
What's the Difference Between Caciocavallo Silano Cheese and Camembert Cheese?
- Milk treatment: Caciocavallo Silano Cheese (Raw, may be thermised), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Camembert Cheese (soft, artisan)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Camembert Cheese (Bloomy)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Camembert Cheese (minimum 3 weeks)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Camembert, Normandy, Northwest France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Homogeneous, compact, with very small holes | Soft, artisan |
| Rind | Thin, smooth, straw yellow color | Bloomy |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | Minimum 3 weeks |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Slightly sour, stronger than brie |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Camembert Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Caciocavallo Silano Cheese offers aromatic, contrasted with Camembert Cheese's buttery, rich. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Caciocavallo Silano Cheese at minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Caciocavallo Silano Cheese for Camembert Cheese?
In most recipes, Caciocavallo Silano Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect homogeneous, compact, with very small holes bite and body where the recipe calls for soft, artisan. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Caciocavallo Silano Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, compact, with very small holes cheese, go with Caciocavallo Silano Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Caciocavallo Silano Cheese suits recipes that want aromatic, pleasant, melts in the mouth, mild when young, pungent when aged notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.
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Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Aging also differs: Caciocavallo Silano Cheese is typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months, Camembert Cheese minimum 3 weeks.
Is Caciocavallo Silano Cheese similar to Camembert Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Camembert Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Camembert Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Caciocavallo Silano Cheese leans aromatic, and Camembert Cheese is closer to buttery, rich.
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.
What is Camembert Cheese made of?
Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.
Which should I choose, Caciocavallo Silano Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Silano Cheese is homogeneous, compact, with very small holes, while Camembert Cheese is soft, artisan.