Caciocavallo Silano Cheese vs Gouda Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged and made from cow milk, originating in Netherlands.
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 Gouda Cheese?
Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.
What's the Difference Between Caciocavallo Silano Cheese and Gouda Cheese?
- Milk treatment: Caciocavallo Silano Cheese (Raw, may be thermised), Gouda Cheese (pasteurized or unpasteurized)
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Gouda Cheese (Durable)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Gouda Cheese (4 weeks to 21 months)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Gouda Cheese (Sweet to nutty)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Gouda Cheese | |
|---|---|---|
| Country of Origin | — | Netherlands |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Southern Holland |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Pasteurized or unpasteurized |
| Texture | Homogeneous, compact, with very small holes | Solid and springy; smooth when young, firm and crumbly when aged |
| Rind | Thin, smooth, straw yellow color | Durable |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | 4 weeks to 21 months |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Sweet to nutty |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Gouda Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Gouda Cheese brings sweet to nutty character. On the nose, Caciocavallo Silano Cheese offers aromatic, contrasted with Gouda Cheese's sour aromatics with a cooked, milky note. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Gouda Cheese leans toward young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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 Gouda Cheese at 4 weeks to 21 months.
Can You Substitute Caciocavallo Silano Cheese for Gouda Cheese?
In most recipes, Caciocavallo Silano Cheese and Gouda 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 solid and springy; smooth when young, firm and crumbly when aged. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Gouda Cheese brings sweet to nutty notes.
Which Is Better, Caciocavallo Silano Cheese or Gouda 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 solid and springy; smooth when young, firm and crumbly when aged profile, Gouda 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 Gouda Cheese fits dishes calling for sweet to nutty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Gouda 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, Gouda Cheese 4 weeks to 21 months.
Is Caciocavallo Silano Cheese similar to Gouda Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Gouda Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Gouda Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Gouda Cheese is sweet to nutty. Aromas also diverge. Caciocavallo Silano Cheese leans aromatic, and Gouda Cheese is closer to sour aromatics with a cooked, milky note.
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 Gouda Cheese made of?
Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.
Which should I choose, Caciocavallo Silano Cheese or Gouda 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 Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged.