Caciocavallo Silano Cheese vs Cheddar Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.
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 Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What's the Difference Between Caciocavallo Silano Cheese and Cheddar Cheese?
- Milk treatment: Caciocavallo Silano Cheese (Raw, may be thermised), Cheddar Cheese (Raw, Thermized, Pasteurized)
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Cheddar Cheese (Varies (rubbery to friable and crystalline))
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Cheddar Cheese (A few months to several years)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | — | England |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Southwest (Somerset, Gloucester) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Raw, Thermized, Pasteurized |
| Texture | Homogeneous, compact, with very small holes | Varies (rubbery to friable and crystalline) |
| Rind | Thin, smooth, straw yellow color | Varies (natural, cloth, wax, plastic) |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | A few months to several years |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Mild to sharp, buttery to brothy and savory |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Cheddar Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. 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 Cheddar Cheese at a few months to several years.
Can You Substitute Caciocavallo Silano Cheese for Cheddar Cheese?
In most recipes, Caciocavallo Silano Cheese and Cheddar 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 varies (rubbery to friable and crystalline). Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.
Which Is Better, Caciocavallo Silano Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar 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 Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.
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Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Cheddar 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, Cheddar Cheese a few months to several years.
Is Caciocavallo Silano Cheese similar to Cheddar Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Cheddar Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Cheddar Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.
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 Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
Which should I choose, Caciocavallo Silano Cheese or Cheddar 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 Cheddar Cheese is varies (rubbery to friable and crystalline).