Caciocavallo Silano Cheese vs Parmigiano Reggiano Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Caciocavallo Silano Cheese and Parmigiano Reggiano Cheese?
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Parmigiano Reggiano Cheese (Hard)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Raw |
| Texture | Homogeneous, compact, with very small holes | Grainy, flaky |
| Rind | Thin, smooth, straw yellow color | Hard |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | 12 to 36 months |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Caciocavallo Silano Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
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Where to buy Caciocavallo Silano Cheese and Parmigiano Reggiano Cheese
Caciocavallo Silano Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Parmigiano Reggiano Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Parmigiano Reggiano Cheese brings umami character. On the nose, Caciocavallo Silano Cheese offers aromatic, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. 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 Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Caciocavallo Silano Cheese for Parmigiano Reggiano Cheese?
In most recipes, Caciocavallo Silano Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Caciocavallo Silano Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano 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 Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Parmigiano Reggiano 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, Parmigiano Reggiano Cheese 12 to 36 months.
Is Caciocavallo Silano Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Parmigiano Reggiano Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Caciocavallo Silano Cheese leans aromatic, and Parmigiano Reggiano Cheese is closer to mild, milky.
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 Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Caciocavallo Silano Cheese or Parmigiano Reggiano 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 Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Caciocavallo Silano Cheese and Parmigiano Reggiano Cheese.