Caciocavallo Silano Cheese vs Gorgonzola Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.
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 Is Gorgonzola Cheese?
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
What's the Difference Between Caciocavallo Silano Cheese and Gorgonzola Cheese?
- Milk treatment: Caciocavallo Silano Cheese (Raw, may be thermised), Gorgonzola Cheese (pasteurized)
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Gorgonzola Cheese (Soft to crumbly)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Gorgonzola Cheese (None)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Gorgonzola Cheese (2 to 3 months)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Gorgonzola Cheese (Sweet to savory)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Gorgonzola Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Lombardy, Piedmont |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Pasteurized |
| Texture | Homogeneous, compact, with very small holes | Soft to crumbly |
| Rind | Thin, smooth, straw yellow color | None |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | 2 to 3 months |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Sweet to savory |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Caciocavallo Silano Cheese | Gorgonzola Cheese | |
|---|---|---|
| Best Pairings | — | Asti Spumante, Dried Fruit, Steak |
| Other Good Pairings | — | Bresaola |
Which would you pick?
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Where to buy Caciocavallo Silano Cheese and Gorgonzola Cheese
Caciocavallo Silano Cheese
Gorgonzola Cheese
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Gorgonzola Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Gorgonzola Cheese brings sweet to savory character. On the nose, Caciocavallo Silano Cheese offers aromatic, contrasted with Gorgonzola Cheese's nutty. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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 Gorgonzola Cheese at 2 to 3 months.
Can You Substitute Caciocavallo Silano Cheese for Gorgonzola Cheese?
In most recipes, Caciocavallo Silano Cheese and Gorgonzola 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 to crumbly. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Gorgonzola Cheese brings sweet to savory notes.
Which Is Better, Caciocavallo Silano Cheese or Gorgonzola 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 to crumbly profile, Gorgonzola 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 Gorgonzola Cheese fits dishes calling for sweet to savory.
Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Gorgonzola 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, Gorgonzola Cheese 2 to 3 months.
Is Caciocavallo Silano Cheese similar to Gorgonzola Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Gorgonzola Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Gorgonzola Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Gorgonzola Cheese is sweet to savory. Aromas also diverge. Caciocavallo Silano Cheese leans aromatic, and Gorgonzola Cheese is closer to nutty.
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 Gorgonzola Cheese made of?
Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.
Which should I choose, Caciocavallo Silano Cheese or Gorgonzola 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 Gorgonzola Cheese is soft to crumbly.
See full profiles: Caciocavallo Silano Cheese and Gorgonzola Cheese.